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Warm Berry Compote
Dessert American

Warm Berry Compote

4.9

Prep
5 min
Cook
95 min
Total
100 min

Instructions

  1. 1 Stir frozen berries, sugar, orange juice, and orange zest together in a slow cooker. Cover and cook on High until bubbling, about 1 1/2 hours.
  2. 2 Stir cornstarch and water together in a cup until fully dissolved. Stir into berry mixture. Cover again and cook until thickened, 5 to 10 minutes. Serve warm or at room temperature.

By cupcakeproject

Easy Berry Pie with Frozen Berries
Dessert American

Easy Berry Pie with Frozen Berries

4.6

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
  2. 2 Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of runny jam or sundae fruit topping.
  3. 3 Pour mixture into pie crust. Moisten the edge of crust with cold water, top with second crust, and seal by pinching. Poke at least 3 holes in top crust.
  4. 4 Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
  5. 5 Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

By amberlynn

Jumbleberry Browned Butter Crisp
Dessert American

Jumbleberry Browned Butter Crisp

Prep
15 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch pie dish.
  2. 2 Melt butter in a small saucepan; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with browned bits in it, 5 to 10 minutes. Cool to room temperature, about 15 minutes.
  3. 3 Combine white sugar, cornstarch, lemon zest, lemon juice, and vanilla extract in a bowl. Add thawed berries and toss gently. Transfer berry mixture to the bottom of the greased pie dish.
  4. 4 Combine flour, oats, brown sugar, baking soda, baking powder, and salt in another bowl. Stir in 1/2 cup browned butter until mixture is evenly wet and crumbly. Spread evenly over top of berry mixture.
  5. 5 Bake in the preheated oven until golden brown, 35 to 40 minutes. Remove from oven and allow to cool slightly before serving.

By Chef V

Keto Berry Pecan Cheesecake Bars
Dessert American

Keto Berry Pecan Cheesecake Bars

4.5

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg. Process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
  3. 3 Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over crust in the brownie pan. Insert divider into the pan.
  4. 4 Bake in the preheated oven for about 35 minutes.
  5. 5 Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
  6. 6 Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

By Nicole

Easy Homemade Berry Syrup

Easy Homemade Berry Syrup

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
  2. 2 Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.

By Shara Bailey

Mixed Berry Sauce
Dessert

Mixed Berry Sauce

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
  2. 2 Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
  3. 3 Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

By Misoweeby

Mixed Berry Compote
Dessert

Mixed Berry Compote

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Dissolve cornstarch in brandy in a small bowl and set aside.
  2. 2 Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

By Nathan Plesnicher

Vegan Berry and Apple Crumble
Dessert

Vegan Berry and Apple Crumble

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine frozen mixed berries, apples, cornstarch, and vanilla extract in a bowl and transfer to a baking dish.
  3. 3 Combine flour, oats, sugar, and cinnamon in a bowl. Mix in coconut oil with your fingers until you have a crumbly dough. Sprinkle over the fruit in the baking dish.
  4. 4 Bake in the preheated oven until crumble is lightly browned on top, about 40 minutes.

By Rita

Berry Cobbler with Two-Ingredient Dough
Dessert

Berry Cobbler with Two-Ingredient Dough

5.0

Prep
15 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch pan.
  2. 2 Toss together frozen berries (do not thaw first), sugar, cornstarch, lemon juice, and salt. Pour into the prepared pan.
  3. 3 Mix together flour and yogurt in a medium bowl. Knead dough with your hands a few times until smooth. With lightly floured hands, divide dough into 9 pieces and press into flat disc shapes about 1/2 inch in thickness. Place dough evenly over berries. If desired, brush the top of each piece of dough with heavy cream and then sprinkle with turbinado sugar.
  4. 4 Place pan into preheated oven and bake until topping is browned, and the fruit mixture in the center of the pan is bubbling, 55 to 60 minutes. Allow to cool at least 20 minutes before serving.

By Kim

Mom's Baby Berry Pies
Dessert

Mom's Baby Berry Pies

4.9

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Set out four ramekins measuring 4 inches across the tops.
  2. 2 Combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. Place the mixed berries in a bowl. Sprinkle the mixture over the berries and toss gently to coat. Sprinkle lemon juice over the berries.
  3. 3 Cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. Cut out four 4-inch circles of dough using the ramekins as a guide.
  4. 4 Pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. Reserve the remaining berry mixture.
  5. 5 Dot each filled ramekin with butter, and top with the pie crusts. Cut four slits in each crust. Place the ramekins on a baking sheet.
  6. 6 Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
  7. 7 Mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. Microwave for 1 minute to make a berry sauce; stir. Serve the pies with the berry sauce.

By Allrecipes Member

Lemon Mousse with Berries
Dessert

Lemon Mousse with Berries

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.

By Dickinson's

Breakfast Polenta Porridge
Breakfast

Breakfast Polenta Porridge

4.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
  2. 2 Ladle porridge into bowls and top with berries and a dash of cinnamon.

By EVELLINGSON

Chocolate Raspberry Blintzes

Chocolate Raspberry Blintzes

4.5

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
  3. 3 Pour melted butter into a shallow bowl.
  4. 4 Combine sugar and cinnamon in a separate shallow bowl.
  5. 5 Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
  6. 6 Bake in the preheated oven until lightly golden, 15 to 20 minutes.

By Tyni

Pumpkin Pie Triple Berry Tarties
Dessert

Pumpkin Pie Triple Berry Tarties

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
  2. 2 Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.
  3. 3 Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.
  4. 4 Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour.
  5. 5 Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.

By Kaelyn McGinty

Overnight Buckwheat Oats
Breakfast

Overnight Buckwheat Oats

4.0

Prep
5 min
Cook
1 min
Total
486 min

Instructions

  1. 1 Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
  2. 2 Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.

By Buckwheat Queen

Mixed Berry Crisp
Dessert

Mixed Berry Crisp

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.
  3. 3 Bake filling in the preheated oven until berries are hot, about 10 minutes.
  4. 4 While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.
  5. 5 Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.
  6. 6 Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.

By Rebecca

Panna Cotta with Berry Sauce
Dessert Italian

Panna Cotta with Berry Sauce

4.7

Prep
15 min
Cook
5 min
Total
500 min

Instructions

  1. 1 In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard vanilla bean.
  2. 2 Add gelatin and water to hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
  3. 3 To make berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in brandy. Let stand for an hour until it has a syrupy consistency.
  4. 4 Unmold panna cottas and serve with berry sauce.

By Military Cook

Big Batch Berry Sangria
Drink European

Big Batch Berry Sangria

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Mix wine, sodas, simple syrup, orange juice, and brandy together in a large pitcher. Drop in orange slices and some of the frozen berries. Place in the refrigerator for 3 hours.
  2. 2 Pour into glasses and drop in remaining frozen berries instead of ice. Garnish with strawberries.

By KathyS

Danish Oven Pancake (Aeggekage)
Breakfast European

Danish Oven Pancake (Aeggekage)

4.4

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
  4. 4 Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

By WOLSELEY