Blackberries?! I know. It’s not berry season but I got some in my Bountiful Baskets basket a few weeks back and I can’t stand the little seedy things so the only thing to do was bake with them. And since apples are so delicious right now I figured this was the perfect thing to make.
It’s a super simple little dessert and so yummy. Like I mentioned, I don’t like blackberries but I found this to be irresistible. The apples are cooked until soft and then they’re mixed with blackberries before being topped with oats, coconut, sliced almonds, and some cinnamon and ginger. I love, love, love the coconut and almonds in the topping – it’s what makes it different from your everyday crumble.
If you are a normal person who doesn’t buy blackberries in November, you could easily substitute frozen ones or just leave them out completely.
In a medium-sized saucepan over medium-low heat, cook apples, sugar, and lemon juice, stirring occasionally, until apples are soft. Remove from heat. Stir in blackberries and cornstarch.
Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.
In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle this mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm.
This week’s Project Pastry Queen selection comes from the lovely Josie. Her choice of Blackberry Pie Bars made me really happy because I know I would never choose to make this one on my own – just not a big blackberry fan.
I chose to make my bars into a pie shape mostly because I just posted some bars the other day, but I also thought it would be cute like this. I halved the original recipe and used a fairly deep dish pie plate. It worked perfectly but I think I had to bake it quite a bit longer than the recipe called for (I don’t have a timer so I can’t be sure…).
This recipe is amazing. Amazing. Like I said, I usually don’t like blackberries but covered in a buttery crust? Delicious! It’s like a pie because it has a bottom crust but beyond that, it’s more like a crumble which I love! The blackberries almost melt into the crust and you hardly even notice those obnoxious seeds. This one has overtaken the top spot my list of favorites from The Pastry Queen and I can’t wait to try it with different berries.
Josie has the recipe for you and make sure you check out the Project Pastry Queen blogroll to see what everyone else did with these bars.
Today I’m bringing you something a little different. Foodbuzz has offered it’s featured publishers a chance to compete for a all-expenses paid trip to their annual festival and I am absolutely dying to go so, of course, I’m participating. The contest is simple: you must use a Nature’s Pride bread to create a recipe. Nature’s Pride is one of my favorite brands of bread and by the way, if you have trouble finding Nature’s Pride, check Super Target – it’s the only store around here that sells it. I used Nutty Oat for this recipe but my favorite is the 12 Grain which is pretty much the best bread ever.
I knew I wanted to do a fruit panzanella as soon as I heard about the contest but it took me awhile to come up with a French Toast Panzanella. Actually, it was my husband who suggested if after I asked him if crunchy bread and fruit would be weird together.
For the French toast part, I covered the bread cubes in cinnamon, sugar, and vanilla before I baked them. They were so good, addictive even. They taste exactly like a really crunchy French toast. For the fruit, I used blackberries but I think any fruit would be great. The blackberries were glazed with a peach jam but if you have another type on hand, use that. Any fruit/jam combination would be delicious!
French Toast Panzanella
4 slices Nature’s Pride Nutty Oat bread, cubed 3 tablespoons butter 1 tablespoon sugar 1/2 teaspoon cinnamon 1/2 teaspoon vanilla 2 cups fruit, cut into bite sized pieces 1 tablespoon peach jam lightly sweetened whipped cream, for serving (optional) powdered sugar, for serving (optional)
Preheat oven to 350.
Melt butter over low heat in a medium saucepan. Add cinnamon and sugar; stir until sugar is dissolved. Remove from heat and add vanilla. Add bread cubes and toss to coat. Bake in preheated oven for 15 – 20 minutes, stirring after 10 minutes, or until the bread is crunchy. Set aside to cool slightly.
In a small saucepan, warm peach jam over low heat until it’s almost a liquid. Remove from heat and add fruit; toss to coat.
Combine bread and fruit in a large serving bowl. Top with sweetened whipped cream and powdered sugar, if using. Serve warm or cold.