Blackberry Crumble Pie, Oh My!

 Blackberries. Juicy, soft, bursting with a tangy sort of sweetness. Countless days during my summers have been spent on the farm, picking these delightful, edible jewels. Not once have I left the patch without crimson-stained hands and traces of purple around my mouth. If you have never had this delightful experience, you are in luck. The blackberry patch at Blue Frog Farm is in peak season right now, ready for you to join in the fun of picking your own berries. 

Even if you are a proficient pie-baker, it seems like the crust is always a bit tricky to get just right. That is one of the reasons I love the simple crumble topping that crowns this pie. Easy enough, anyone can do it. And if you don't like the idea of making your own base pie crust, you can certainly use a store bought crust for a pie that comes together effortlessly. If you are a do-it-all-from-scratch kind of person like me, check out this fantastic pie crust recipe that I used from Bon Apetit Magazine. Happy pie baking!

Blackberry Crumble Pie
serves 8

crumble
1 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 cup butter, softened

filling
6 cups blackberries
3/4 cup sugar
1/4 cup cornstarch
1/2 Tbsp lemon juice

1 prepared pie crust


1. Make the crumble: In a large mixing bowl, toss all dry ingredients together. Using your fingertips, blend butter into dry ingredients until course lumps form. Set aside.

2. Make the filling: In another large mixing bowl, toss the berries with sugar, cornstarch and lemon juice. Pour the berry mixture into prepared pie crust. Sprinkle crumble all over top of filling. Bake pie at 350 degrees for 45-55 minutes until berries are bubbling and crumble is browned. Cool completely before slicing.

Flourless Chocolate Raspberry Cake

 Here we are. Summer, finally. The time of year for family gatherings, backyard get-togethers and lots of fresh produce! At the farm right now, you will find row after row of juicy, tangy-sweet, red raspberries. Best of all, you can enjoy the satisfying experience of picking your own berries at Lynd's Blue Frog Farm, located just outside of Johnstown. For more information, click here.


 


Chocolate and raspberries have always been a favorite combination of mine. The tangy taste of the berries combined with the bittersweet chocolate brings together a dynamite flavor. This decadent cake has a dense, fudge-like texture to it - man, is it good! It doesn't take a very large piece to satisfy your chocolate craving. It is best served with whipped cream and loads of fresh raspberries for a showstopping dessert.

 

Flourless Chocolate Raspberry Cake
Serves 8

4 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter, cut into 1/2" pieces
3/4 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp kosher salt
1/2 cup cocoa powder
1/4 cup red raspberry jam
3/4 cup fresh red raspberries
powdered sugar for dusting

1. Preheat oven to 375 degrees. Butter an 8-inch cake pan and line with parchment paper.
2. Melt chocolate and butter together in a medium bowl set over a saucepan of simmering water. Stir until smooth; let cool slightly.
3. Whisk sugar into chocolate mixture. Add eggs, one at a time, until thoroughly combined. Stir in vanilla, salt and cocoa powder. Pour batter into prepared pan and set aside.
4. In a small bowl, mash berries and jam together using a fork. Dollop berry mixture all over cake batter and gently swirl, using a figure eight motion. Bake for 20-25 minutes, until center is just set. Let cool.
5. Dust cake with powdered sugar and serve with whipped cream and fresh berries, if desired.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Enjoy treating yourself to this delicious dessert!
   
   Angie