This recipe is borrowed from the Farmers Against Hunger cookbook. This is a great recipe to make compote using Jersey fresh fruits such as our strawberries, raspberries, blueberries, blackberries, peaches or apples! Top off your waffles, pancakes, toast or even sweet biscuits with it.
Ingredients
3 cups of fruit - larger fruits peeled and chopped
3 tbsp unsalted butter
½ cup white sugar
1 tbsp lemon juice
Salt
Instructions
Melt the butter in a skillet over medium heat
Add the sugar and lemon juice and stir until combined
Toss in the fruit and a pinch of salt - stir to coat. Cook, stirring occassionally depending on how chunky you like the sauce (approx. 5-10 minutes). If the mixture starts to thicken, add a little water. Harder fruits require more water.
This recipe has a little magic in it. Instead of the traditional biscuit crust on a cobbler, you put a cake mix on the bottom of the pan and the blackberry filling on top. The cake then cooks to the top! Try it out and see what we're talking about.
Stir together just the berries and sugar in a large bowl and let it sit for 25-30 minutes. This will bring the juices of the blackberries so that they can be sweetened up by the sugar, this process is called macerating.
Preheat the oven to 375º.
Stir together the flour, baking powder, salt, and milk with a wooden spoon.
Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Use a 8"x8"x2" baking dish. Lightly grease the pan. Pour in the batter and smooth it out.
Pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes or until golden.
Let it set up for 15 minutes and then serve with ice cream or whipping cream.
The crust of these turnovers is buttery with a slight hint of buttery. It's flaky and decadent.
Photo Credit: Food Network
Ingredients
1 cup sour cream
½ cup sugar
4 cup all-purpose pastry flou
1 tsp sea salt
1½ cups cold butter, cut into small pieces
2 tbsp room temperature butter
3 cups blackberries
⅓ cup sugar
3 tbsp all-purpose flour
Instructions
Stir sour cream and sugar together. Set aside
Mix together flour, and salt. Cut cold butter into into the flour mixture, until mixture resembles course meal. Using a fork gently toss sour cream in with flour mixture. Dough will be very soft.
Divide dough into two. Shape into a rectangle using plastic wrap and cover. Refrigerate dough at least 1 hour.
Remove one piece of dough from the refrigerator and roll into a 9" x 18" rectangle between plastic wrap or parchment paper.
Spread with room temperature butter and fold dough in thirds like a business letter. Repeat folding dough in thirds in opposite direction to end with a square.
Wrap and refrigerate for 2 hours. Repeat with remaining dough.
Mix blackberries, sugar and flour. Set aside.
Preheat oven to 375 degrees. Line a baking sheets with silpat or parchment paper.
Roll each piece of dough to ⅛" thick. Cut out 4½" rounds.
You can gather scraps, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers.
Transfer each round to baking sheet and fill with 2 tbsp blackberries.
Moisten edge of dough with a little water on your finger and fold turnovers in half, using a fork to crimp the edge of dough. Poke 4 steam holes using a fork in the center of each turnover.
Sprinkle each turnover with a pinch of sugar.
Bake for 20-30 minutes.
Rotating baking sheets 10 minutes into baking, bake until turnovers are puffed, firm to the touch and golden brown.
