berry dessert

Enjoyed as a fruit salad or served over pound cake, this berry salad gets a sweetly spiced flavor boost from Lemon Ginger Sugar and Spice Blend.

Creamy Lemon Ginger Berry Salad

oz cream softened

vanilla yogurt

Lemon Ginger Naturally Flavored Sugar And Spice Blend

strawberries

blueberries

raspberries

step 1

Beat cream cheese, yogurt and Lemon Ginger Sugar and Spice Blend in medium bowl until smooth. Gently stir in berries. Cover. Refrigerate until ready to serve.

step 2

Serve alone or over pound cake, sprinkled with additional Lemon Ginger Sugar and Spice Blend, if desired.

Triple Berry Cream Cheese Puff Pastry Tarts

puff pastry dough

oz cream cheese

vanilla

sugar

berries

Remove puff pastry dough from the freezer and thaw at room temperature for 45 minutes.

Beat one egg and 1 tablespoon of water in a small bowl to create an egg wash. Set aside.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.

Once the puff pastry dough is thawed, unfold and lay it out. Cut each sheet of dough into 4 even squares.

To shape the dough, dab each corner of each square with water. Next, take each corner of the puff pastry square and fold it towards the center of the square. Press down each corner so it is well intact. Transfer the squares onto the prepared baking sheet. Leave 2 inches between each square.

Using a fork, poke a few holes in the center or each square. Brush the edges of the squares with the egg wash. Bake for 18-20 minutes until edges are golden and flaky.

While puff pastry squares are baking, make the cream cheese filling. Beat cream cheese, vanilla extract, and sugar with a mixer in a medium bowl for 2 minutes until softened until all ingredients are well incorporated. Scrape the sides of bowl as needed and beat again. Set aside.

Once puff pastry squares are finished baking, remove from oven and let rest for 5 minutes.

Place a large, heaping tablespoon of cream cheese filling in the center of each puff pastry square. Spread the filling using the back of the tablespoon so it is evened out. Leave only about 1/2 inch on the edges of the puff pastry bare. Assemble a mixture of berries over the cream cheese filling. Dust with powdered sugar and serve.

Fresh blackberries (or any berry) pair perfectly with whole wheat to make a moist and delicious bar that's perfect for both a dessert and snacks.

Whole Wheat Blackberry Crumb Bars

butter (melted)

brown sugar

whole wheat pastry flour

cinnamon (optional)

butter (softened)

eggs

baking powder

salt

Combine all the ingredients in a bowl, mixing until there are large crumbs and no flour is visible. Refrigerate while continuing with the recipe.

For the Topping:

Heat oven to 350 degrees and line a 8x8 pan** with parchment, leaving two ends to hang over the sides.

In a mixer bowl, cream the butter, sugar and vanilla. Add eggs and beat well (it will be lumpy). Mix in flour, baking powder and salt well until everything is thoroughly combined. Spread dough evenly in lined pan.

Add a layer of blackberries over the dough. Top with the chilled crumb topping, being careful to leave lots of the large pieces intact to create a big crumb on the bars.

Bake for 40-45 minutes until golden brown.

Cool in pan before lifting out by parchment to cut on a board.

For the Bars:

This dessert is great for a fourth of July celebration, but also a great option for something easy to feed a large group.

Rosé Berry Betty

Cup of Rolled Oats

Sticks of Butter, cold and cut into 1/2″ pieces

Brown Sugar

Cup White Sugar

Cups of All Purpose Flour

tsp Ground Cinnamon

container Raspberries (~2 cups)

Strawberries,

Cups Blueberries

Tablespoons Cornstarch

& Zest of 1 Lemon, Squeezed

Cup Rosé Wine

Tbsp Sugar

Vanilla Extract

In a bowl, combine all the topping ingredients and mix in the butter with two forks or your fingers. It should be like damp sand &#8211; it will stick together when you squish it in your hands, but still crumble easily.

Sprinkle some streusel in the bottom of a buttered or lightly greased 9X9 brownie pan or small casserole dish &#8211; just enough to fully cover the bottom.

Bake for 7-10 minutes, until the bottom layer of crust is lightly cooked and starting to lightly brown. While this is baking, make your berry filling.

Cut the strawberries into quarters or halves, and add all berries into a large bowl.

Then add the lemon zest and juice, the rosé, vanilla and sugar.

Mix well and set aside until the bottom layer has come out of the oven and just slightly cooled.

Spoon half the berries with 1/2 the liquid on top of your just-baked streusel layer, then a small amount of the streusel to lightly cover that, and the rest of your berries, and the rest of your streusel packed on top.*

Bake for 45 minutes at 350ºF, then turn the heat up to 375ºF for another 15, until golden brown and bubbling all over.  (if making in a 9&#215;13 it may take only 30 minutes at 350).

Serve with ice cream or sweet cream, and a glass of rosé!

This Mixed Berry Crisp is an easy dessert everyone will love! It&#x27;s made with strawberries, blueberries and blackberries, then topped with a buttery crumble!

Mixed Berry Crisp

cornstarch

cinnamon

all-purpose flour

oats

unsalted butter (diced, cold)

Vanilla ice cream

Preheat oven to 375°F. Grease an 8-inch square baking dish or 7-inch x 11-inch baking dish.

Place the mixed berries into the greased baking dish; sprinkle sugar, corn starch and cinnamon on top and set aside.

In a small bowl, combine the oats, flour, brown sugar and salt. Use your hands to combine the cold butter and the dry streusel topping ingredients until mixture resembles coarse crumbs. Sprinkle the crisp/streusel mixture over berry mixture.

Bake until the crisp topping is lightly brown, and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of ice cream, if desired.

This was AMAZING! My husband went blueberry picking yesterday so I made this with strawberries to take to a July 4th dinner. Everyone loved it! Great balance of flavor and sweetness between the fruit and the crumb topping (so many others are just too sweet). Made it again tonight for an unexpected dinner guest tonight (who picked up on the cinnamon in the fruit)!  Was a perfect fit for our 7x11 casserole dish.

Yum! This was so delicious and not too much work. I used strawberries, blackberries and blueberries. Only tweak was I omitted the cinnamon and added lemon juice. Will definitely save for the future :)

Amazing. Used blackberries, raspberries, blueberries, and strawberries. Added a touch of vanilla extract to the topping mixture.

Made this recipe a couple times now and it's delicious! I also added cherries.

This has been our go to dessert recipe.  However, I have not yet experimented with other fruits like apples or peaches.  If I use a 9x13 baking dish to make an apple crisp (use Granny Smith apples), should I double the recipe?  Any additional ingredient to be used?  Additionally, should I still bake at 375, but increase the time?

I used strawberries, blackberries and raspberries. Delicious!

AMAZING!!! I used frozen berries and they worked great!

https://content.jwplatform.com/videos/8Wxt3WLL.mp4

This Mixed Berry Crisp is an easy dessert everyone will love! It's made with strawberries, blueberries and blackberries, then topped with a buttery crumble!

Top 5 berry dessert recipes from across the web

The most viewed berry dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Lemon Ginger Berry Salad

Triple Berry Cream Cheese Puff Past...

Whole Wheat Blackberry Crumb Bars

Rosé Berry Betty

Mixed Berry Crisp

Top 5 berry dessert recipes from across the web

The most viewed berry dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Lemon Ginger Berry Salad

Triple Berry Cream Cheese Puff Past...

Whole Wheat Blackberry Crumb Bars

Rosé Berry Betty

Mixed Berry Crisp

The most viewed berry dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine