Blackberries, Blackberries, Blackberries

Published on by carol lou

How could I pass up beautiful blackberries this week at the Farmers’ Market.  Well, as you can tell I didn’t pass them by.  I headed home and made two of our favorites;  Blackberry Breakfast Bars and Blackberry Custard Pie.  Both so easy to prepare and both recipes highlight the taste of these exquisite berries.  

 

 

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Blackberry Breakfast Bars

Ingredients

  • 2 cups fresh blackberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons water mixed with 2 teaspoons cornstarch
  • 1 cup flour
  • 1 cup quick oats
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon baking soda
  • 1/2 cup melted unsalted butter

Instructions

  1. Prepare the filling:  in a medium saucepan combine the berries, sugar, water, lemon juice and cinnamon.  Bring to a boil, reduce heat continue boiling for 8 minutes, stir occasionally.  Add cornstarch water mixture, return to a boil and boil an additional one minute, stirring constantly.   Remove from heat.

    Preheat oven to 350 degrees. In a mixing bowl combine the flour. oats, brown sugar, cinnamon, baking soda and butter.  Stir until well combined.  Reserve 1 cup of mixture for the topping.  Press the remaining into a parchment lined 9 inch square baking dish.  Bake crust for 20 minutes.  Remove from oven, spread with blueberry filling and crumble remaining 1 cup of oat mixture over the top.  Bake an additional 25-25 minutes.  Cool, cut into bars.

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Blackberry Custard Pie

Servings 8

Ingredients

  • 1 unbaked pie shell
  • 3 cups fresh blackberries (you could also use peaches)
  • 2 eggs, lightly beaten
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400 degrees.  Arrange blackberries in pie shell.  Mix remaining ingredients in a medium bowl until well combined.  Pour over berries.  Bake 10 minutes, reduce heat to 375 degrees and bake an additional 30 - 40 minutes or until a knife inserted in the middle comes out clean.  Cool prior to slicing.  Top with whipped cream, if desired.  Store pie in the refrigerator.