blackberry crumble sundae

 

So here's a Blackberry Crumble de-constructed!

What I love most about this sundae is its versatility.

If you don't like blackberries, then mix it up and add strawberries or raspberries.

I think sweet peaches at the peak of their season would taste quite amazing in this sundae! 

 

The shortbread crumbles on top are what make this so special.

Made of brown sugar, oats, flour and butter . . . the crumbles add a hearty cobbler pie affect.

             So. darn. good.

My husband, an ice cream connoisseur, said "Wow, now that sundae was satisfying and great. Good job, honey."  

I know it's good when it passes his test!

The recipe makes quite a bit of oat CRUMBLES, which is great . . . because then you'll have them on hand for future sundaes. 

I keep a zip-lock bag of them in my freezer for when I need to prepare a quick dessert for unexpected visitors. 

With ripe berries and gorgeous Summer fruits at our fingertips, 

I can't see a better way to celebrate their sweetness and beauty!

 

Here's what you'll need . . . 

to make CRUMBLES

2 sticks butter, softened, plus more for the pan

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar

1 cup rolled oats

1/4 teaspoon fine sea salt

1 egg, beaten

YOU'LL ALSO NEED . . .

1 cup Blackberry Preserve 

1 cup fresh blackberries

Vanilla Ice Cream

Mint sprig for garnish *optional

Directions

Preheat the oven to 350 degrees F. 

Add the flour, both sugars, oats and salt to a bowl in your stand mixer.

Add in the butter and egg and beat at low speed.

Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs.

Crumble the oat mixture over a baking sheet.

 

Bake until lightly browned, 18 to 20 minutes.

 

Cool completely before crumbling into baked pieces. 

The crumbles can be made ahead of time and kept in a zip-lock bag.

In the meantime, heat 1 cup of Blackberry Preserve in a small saucepan on LOW heat until it's the consistency of syrup.

 

Assemble your Blackberry Crumble Sundae . . .

Two scoops of vanilla ice cream

Drizzle desired amount of blackberry syrup over ice cream

Add crumble topping & fresh blackberries

 . . . and enjoy!

bon appetit!

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blackberry & vanilla galette

I'm so excited about this dessert!
It's not new to the culinary world, but it's new to me . . . and I love it!

    I introduce you to a blackberry & vanilla galette. 
                          It's rustic. Beautiful. Delicious.

It's not only one of the easiest desserts that I've ever made, but it's truly an amazing dessert as well.

What I love most about galettes are their fruit versatility.

You can fill the center with whatever your favorite fruit might be . . . strawberries, raspberries, apples or peaches.

           You can even add a mix of berries! 

 There's something special about my version. 

I add vanilla . . . and it makes this galette over-the-top delicious.

You're not only enjoying ripe sweet berries, but also the warm, floral fragrance of vanilla that perfumes and flavors the galette . . . arousing all your senses.

Ahhhh . . . yum!

Ingredients

1 prepared pie crust

3 cups of blackberries

3 Tbsp white sugar (more or less depending on the sweetness of the berries)

3 Tbsp flour

½ teaspoon pure vanilla extract

1 small lemon, zested

1 egg, beaten

Raw sugar

Preparation

Thaw prepared pie crust in refrigerator.

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and flour on top. Add vanilla and lemon zest. Gently stir the blackberries until the sugar and flour have evenly covered the berries.

Pour the blackberries inside the pie crust starting two inches from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

 ~ Thaw prepared pie crust ~

~ Pour blackberry mixture on center of pie crust ~

~ Fold edges in toward blackberry center ~

 ~ Brush the dough with beaten egg ~

 ~ raw sugar ~

 ~ Sprinkle with raw sugar ~

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream or premium vanilla ice cream.

bon appetit!

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Please come by and see my

Peach and Almond Galette!

Sharing with . . . .

Stephanie Lynn, Twelve O Eight, Carrie This Home, Cooking for the Seven Dwarves, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations,  StoneGable, An Extraordinary Day, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, The Style Sisters, Fluster Buster  Pure Grace Farms, ,Kitchen Meets Girl, Lady Behind the Curtain Craftie Allie, Fine Craft Guild, Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to Yours, Simply Dream and Create,  Delightsome Life., A Dish of Daily Life,  Katherine's Corner, Nancherrow,  Jann Olson, Home Maid Simple,  Rooted in Thyme, Everyday Enchanted Home, One More Time Events, The Cottage Market, Bacon Time, Sunflower Supper Club, Chic California, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria, 3 Little Greenwoods

blackberry meringue parfait

Mmmmmm . . .

Meringue parfaits are heavenly.

I've wondered countless times how can 3 ingredients . . . fresh whipped cream, meringue cookies, and fresh berries . . . can make such a divine dessert.

I introduced my best friend, Alex, to Strawberry Meringue Parfaits last Summer.

She's a big fan of meringue cookies, so I knew that she would love this dessert. And she did!

 ~ recipe here ~

I thought I would substitute blackberries for strawberries . . . and when I thought I couldn't love this dessert any more than I already do . . . 

                        I fell more in love than ever!

 

You can dress up the parfait by serving it in a goblet . . . and then garnish with 

                  a sprig of mint. . .

       . . .  or dress it down for a more casual feel and serve it in a mason jar or small 

               glass cup.

However you serve it, I promise that you'll LOVE it too!

bon appetit!

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blackberry & walnut salad

This salad can be summed up in just a few words . . .

    . . . a refreshing, sweet and savory salad. It's perfect for 

                                              Spring and Summer.

I served it alongside Roast Chicken Provencal and a fresh French baguette . . . and it was delicious.

It was such an easy meal to prepare . . . with a wonderful play on flavors!

Ingredients for Blackberry dressing

1 1/2 cups fresh (or frozen, thawed) blackberries

2 teaspoons minced shallots

1/4 teaspoon minced garlic

1 tablespoon honey

1/2 teaspoon Dijon mustard

2 tablespoons blackberry vinegar (or substitute raspberry or regular balsamic vinegar)

2 tablespoons balsamic vinegar

1/2 cup olive oil

Salt and freshly ground black pepper

Preparation

Combine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds. Stop and scrape down the sides before continuing. With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth. Adjust the seasonings with salt and freshly ground black pepper, to taste. Strain the dressing through a fine-meshed sieve into a clean container. Set aside until ready to serve, or store in the refrigerator for up to 1 week. Makes about 1 cup.

 

Ingredients for Blackberry Salad

1 lb Baby Spinach Leaves, washed and fully dried

1/2 red onion, very thinly sliced

2 eggs, hard boiled and sliced

6 slices bacon, cooked and crumbled, reserve fat

1/4 cup walnuts, toasted and chopped *optional

1/4 cup fresh raspberries for garnish

1/4 cup fresh blackberries for garnish

Preparation

In a large bowl, gently toss spinach, onion, and egg together. Keep refrigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Blackberry dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. 

Serve immediately.

bon appetit!

For another amazing salad,

be sure and try this one!

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