I found this recipe on Driscoll's berries site, now that summer is no longer. This looked so beautiful and we had a special meal for visiting dignitaries - so we had a lovely "end of summer" meal and we had a dessert to match. *I read somewhere that you soften butter and possibly cream cheese, by leaving it out overnight. Didn't
allow for cooling time. Don't let the long list frighten you -- it isn't that bad!!
A co-worker gave me this recipe, but I believe the original came from a lady named Joanne Chang who operates a bakery. This batter is very versatile in that you can make whatever type of muffins you like. So far I made this recipe and peach muffins. For peach muffins use 1 tsp cinnamon, 1/2 tsp almond extract, one 1 Pound bag of frozen peaches and sprinkle top of batter with brown sugar before baking. This recipe produces a not-too sweet muffin that is light and tender. I think the blackberries are my favorite and DH can't decide between these and my raspberry muffins. You can't go wrong with either one and you can certainly use any combination of your favorite fruit and flavorings. You can certainly use fresh fruit if available.
oh it sounds good. Be a great recipe for breakfast as well as dessert!
He describes it better than I could: "With fruit that good, you don't need to fuss, so my mother would merely combine seasoned sour cream with the berries under a brown sugar topping and pop it under the broiler. You can follow her lead, but only when the blackberries are perfect. Otherwise, substitute wild Maine blueberries and crème fraîche." from chef2chef
The buttery, cookie-like topping in most crisp recipes is usually a calori bomb but this uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey. Feel free to swap in your favorite seasonal fruit. From SELF magazine.
This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs.
*Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.
I found this recipe in a magazine article. This is a great use for blackberries that grow in abundance where we live. We pick the wild blackberries and spread them on cookie sheets and put them in the freezer. When frozen, transfer the berries to freezer bags. This way we always have plenty of berries to make muffins year-round.
This is another Southern Living recipe that I really like. The cobbler is just a little bit different from your average cobblers in that not only does it have blackberries in it, it's also flavored with a cream cheese crust, apples, orange juice and lemon juice. Talk about bursting with flavor! This is delicious served warm with a scoop of vanilla ice cream on top.
I love lemon anything and these muffins are delicious. The blackberries in the center turn to a jamish layer and a perfect addition. Hope you like them. I use my large muffin tin pan that holds 6 for this recipe.