4 Fresh berry dessert recipes for summer
Oatrageous blueberry raspberry crumble
- 2/3 cup white whole wheat flour
- 1 cup old fashioned oats
- 2/3 cup sliced almonds
- 1/2 cup packed brown sugar, divided
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) cold butter, cut into pieces
- 1 pound fresh blueberries
- 1 pound fresh raspberries
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Premium vanilla ice cream for serving
- Preheat oven to 375 degrees F and spray an 11 x 7-inch baking dish with cooking spray.
- In a large bowl, combine flour, oats, almonds, 1/3 cup of brown sugar, salt, cinnamon and nutmeg.
- Add butter and, using your fingers, rub butter into oat mixture until coarse crumbs form. Place in the refrigerator.
- In a second large bowl, combine raspberries, blueberries, remaining brown sugar, lemon juice, vanilla and almond extract. Transfer to prepared baking dish.
- Sprinkle the oat mixture evenly over the raspberry mixture.
- Bake uncovered for 40 minutes or until topping is lightly browned and berry mixture is bubbling.
- Remove from the oven and let cool on a wire rack for at least 30 minutes.
- Serve warm with ice cream.
Layered blackberry mousse
Gorgeous layers of blackberries and mousse showcase summer's juicy sweetness in this berry good dessert.
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup warm water
- 1 pound fresh blackberries plus more for garnish
- 1/4 cup granulated sugar
- 1 cup plain Greek-style yogurt
- 1 tablespoon finely grated lemon zest
- 1 tablespoon lemon juice
- 3 cups strawberry ice cream, softened
- In a small saucepan, dissolve gelatin in water. Let stand for 5 minutes to soften gelatin.
- Heat gelatin mixture over low heat, stirring, until gelatin is dissolved.
- Meanwhile, place blackberries and sugar in a large bowl and mash with a potato masher until sugar is dissolved. Remove 2/3 cup crushed blackberries and reserve.
- Add gelatin mixture, yogurt, lemon zest and lemon juice to the large bowl of smashed blackberries, whisking to combine.
- Stir ice cream into the blackberry yogurt mixture until ice cream is melted and blended in.
- Fill the bottom of six clear glasses. Gently top with blackberry ice cream mixture, layering it on top.
- Cover glasses and refrigerate overnight.
- Serve garnished with blackberries.
Fast mixed berry tarts
If you don't keep pastry dough ready in your refrigerator, simply buy a package of premade unbaked refrigerated pie crust at the supermarket.
- 2 premade unbaked refrigerated pie crusts
- 4 cups your choice of fresh mixed berries (or frozen, thawed, drained), divided
- 1/2 cup granulated sugar
- 2/3 cups water
- 1/4 cup cornstarch
- 2 tablespoons finely grated orange zest
- 1/2 teaspoon salt
- Fresh whipped cream for serving
- Preheat oven to 350 degrees F and spray a 12-cup muffin pan with cooking spray.
- Roll out each pie pastry into 9-inch rounds. Use a 4-inch biscuit cutter to cut six rounds out of each pie pastry.
- Press a pastry round into each of the muffin cups, lining the bottom and up the sides of each cup. Set aside.
- In a medium saucepan over medium-high heat, combine 2 cups of mixed berries, sugar, water, cornstarch, orange zest and salt. Bring to a boil and cook, stirring often, until thickened, about 2 minutes.
- Remove from heat and stir in remaining berries.
- Divide berry mixture among the muffin cups.
- Bake for 20 minutes or until berry filling is set and the crust is golden.
- Let cool for 10 minutes or longer. Serve with whipped cream.
Quick strawberry sorbet with balsamic syrup
Any berry can be transformed into a refreshing cold treat in minutes in the blender. Garnishing with a balsamic reduction elevates this fast dessert into a gourmet sweet. (If you're leery about pairing berries and balsamic, don't knock it 'til you try it!)
- 1 cup balsamic vinegar
- 1/4 cup granulated sugar, divided
- 6 cups frozen ripe, sweet strawberries
- 1 tablespoon finely grated orange zest
- Orange juice (2 oranges)
- Place vinegar in a medium saucepan over high heat. Stir in 2 tablespoons of sugar and bring to a boil. Reduce heat to medium-high and simmer until vinegar has thickened, 5 to 7 minutes. Transfer to a small bowl and place in the refrigerator to cool.
- Meanwhile, place remaining sugar, strawberries, orange zest and orange juice in a blender. Blend on high until smooth.
- Serve immediately, drizzled with a little balsamic syrup. You can also transfer sorbet to a freezer-safe airtight container and freeze until ready to serve.