Sorry chocolate, we’re at it again. This time we headed to the berry patch to pick out the perfect blueberries and peaches for our sweet Saturday treat. This week we’re baking up individual warm Oatmeal Cookie Berry Crisp. Al a mode, of course.
And don’t worry chocolate, you got next!
- 3/4 cup unbleached flour
- 3/4 cup old fashioned oats
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter – diced
- 1 1/2cup peeled and sliced peaches
- 1 1/2cup blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
Preheat oven to 350°F.
Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a fork to cut in the butter until the mixture forms small crumbs.
Place peaches and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place 1/2 cup of fruit in the bottom of 4 mini pie dishes.
Pour the crumble over the top and press down slightly to compact.
Bake for 15 minutes. Bake until browned and crunchy on top. Serve warm with cool whip or ice cream and roasted walnuts.
*Recipe inspired by Crazy For Crust
It’s that crazy time of year again! Transitioning back into school mode takes some adjusting. It seems like every year requires us to be more and more hands on with our kids’ education. This Saturday we’re taking a break and filling our hands with Berry Hand Pies instead of school supplies! This is the sweetest way to celebrate the first week back! Berry Hand Pies
1 package frozen puff pastry, thawed
1/3 cups sugar
2 tablespoons cornstarch
1 cup frozen strawberries
1 cup frozen berries
1/2 teaspoons lemon juice
1 large egg
Mix together sugar and cornstarch in a large bowl. Add strawberries, blueberries and lemon juice and toss until evenly blended. Beat egg in a small bowl. Set aside.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Roll 1 sheet puff pastry to an 11-inch square on a lightly floured surface. Cut 4 large rectangles out of each sheet of pastry. Discard trimmings. Place pastry on prepared sheet and put about 1/3 cup berry mixture onto one-half of each. Lightly brush edge of circle with egg. Fold dough over filling and crimp edges tightly to seal. Cut 3 small vents on top of dough. Repeat with remaining pastry and berry mixture. Brush pies with remaining egg.
Bake until golden, 30 to 35 minutes. Transfer to wire rack to cool slightly.
*recipe inspired by Driscolls
Have you ever gone blueberry picking? We just did for the first time and it was wonderful. It is the perfect family outing. It doesn’t get much better than finding some of nature’s gems outside on a summer day with your most favorite people in the world. Plus you get to take your treasures home and make sweet treats with them. We decided to make a treat similar to one we used to enjoy years ago. Remember back in the good ole days when Starbucks made delicious, melt in your mouth Crumbleberry Bars (and served Frappucinos that actually tasted good)? If you don’t, then you’re in luck. We may have found a recipe for Crumbleberry Muffins so yummy it mimics Starbucks. We are still trying to figure out the recipe to the original Frappucinos. We’ll let you know the secret if we do! In the meantime enjoy the sweet side of nature.
Recipe adapted from Damn Delicious