BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
BLACK RASPBERRY COBBLER
This black raspberry cobbler is the best cobbler recipe I have ever tried.
Provided by farmwife92
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into an 11x7-inch baking dish.
- Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
- Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 48.9 g, Cholesterol 32.3 mg, Fat 12.3 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 182.8 mg, Sugar 34.2 g
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
BLACKBERRY RASPBERRY CONFITURE
Great preservative that could be used as a spread or used as filling of cookies or cakes. You can use only raspberry or only blackberry or both.
Provided by Nadia Melkowits
Categories Jellies
Time 50m
Yield 3 1 lb. jars, 1 serving(s)
Number Of Ingredients 3
Steps:
- Put the fruit and top with the sugar into a large pan, cover and leave for 6-8 hours.
- On medium low heat, bring to the boil and simmer for 40-50 minutes or until the fruit is soft and setting point is reached.
- Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
Nutrition Facts : Calories 3934.8, Fat 1, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 1034.5, Fiber 15.2, Sugar 999.1, Protein 3.9
BLACKBERRY AND RASPBERRY COBBLER
Nothing better than a cobbler for a southern dessert. This is a mix on one of my mother's recipes. It has a little more crust than typical cobblers. You can use just about any fruit you would like. Make sure to serve with ice cream!
Provided by MGT1103
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
- Roll other half of pie crust very thin and cut into 2 inch strips.
- Bake half of the 2 inch strips at 350-375F on a cookie sheet.
- In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
- Mix together flour and remaining sugar; add to berry mixture.
- Stir constantly for 3 minutes, until thick.
- Spoon into pastry lined pan and push the cooked crust strips to the middle.
- Dot with butter.
- Cover with remaining strips.
- Bake at 425F for 25-30 minutes.
Nutrition Facts : Calories 648.1, Fat 26, SaturatedFat 9.6, Cholesterol 22.9, Sodium 322.8, Carbohydrate 102.5, Fiber 9.8, Sugar 68.8, Protein 5.3
EASY BLACK RASPBERRY DESSERT
A simple, yet elegant dessert with only 3 ingredients. For a low-calorie version of this dessert, omit the ice cream. You may want to sprinkle some sugar on top of the raspberries to finish off the look.
Provided by MARYILEE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Cut cantaloupe in half and scoop out seeds. Slice into 4 wedges. Place wedges onto dessert plates. Add a small scoop of vanilla ice cream to the center of each cantaloupe wedge.
- Spoon approximately 1/4 cup of black raspberries on top of the ice cream, allowing the juice to drizzle onto the cantaloupe.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 30.2 g, Cholesterol 9.2 mg, Fat 2.5 g, Fiber 4.2 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 24 mg, Sugar 25.7 g
BLACKBERRY-RASPBERRY SAUCE
Categories Sauce Blender Dessert Quick & Easy Low Sodium Blackberry Raspberry Chill Boil Gourmet
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
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