Blackberry Pecan Betty Recipes

BLACKBERRY BROWN BETTY WITH PECAN CRUMBLE

Steps:

• For the pastry cream: In a small saucepan, bring the milk and vanilla bean pod and seeds to a boil over medium heat. Once it comes to a boil, cover the pan, remove it from the heat, and let steep for 15 minutes.
• In a bowl, whisk the egg yolks, sugar and cornstarch together until very thick. Slowly drizzle one-third of the hot milk into the yolks, whisking constantly. Remove the vanilla bean pod. Return the yolk mixture to the saucepan. Place over medium heat and cook, whisking continually, until the mixture comes to a boil. Continue whisking while the mixture boils for 1 to 2 minutes.
• Remove from the heat. Whisk slowly until the mixture cools a bit, 3 to 4 minutes. Whisk in the butter 1 tablespoon at a time.
• The pastry cream needs to be chilled before using. One method is to cover the surface of the cream with a sheet of buttered parchment, or butter wrappers, and refrigerate it until it is very cold. The other method, which I prefer, is quicker: Set the bowl of pastry cream in a larger bowl filled with lots of ice and some cold water and allow it to sit until very cold. (Think of chilling a bottle of wine or champagne-you need some water to ensure even cooling.) If you choose this method, stir the cream occasionally for even cooling. The pastry cream can be made up to 3 days in advance and refrigerated.
• For the crumble topping: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake until toasted, 10 to 12 minutes. Remove and let cool. Coarsely chop 1/4 cup of the pecans.
• Put the remaining 3/4 cup pecans in a food processor along with 1/2 cup of the cake flour. (The flour will help keep the nuts from turning into pecan butter.) Pulse the pecans until they're very finely chopped. Add the rest of the flour, the confectioners' sugar, turbinado sugar, salt and baking powder. Pulse until mixed, 3 to 4 times.
• With the machine running, add the melted butter and vanilla. Pulse until large clumps form. Transfer the mixture to a bowl and stir in the reserved 1/4 cup chopped pecans. Refrigerate until chilled. The topping can be made several days in advance and can also be frozen for up to 1 month.
• To bake the betties, heat the oven to 350 degrees F. Have ready eight 6-ounce ramekins or baking dishes.
• Divide the chilled pastry cream evenly among the ramekins. The cream should fill just under one-third of the ramekin. I like piping the cream into the ramekins, but using a spoon old-school works just as well.
• Evenly portion the berries on top of the pastry cream. Remove the crumble from the refrigerator. Break off clumps about 1/2 to 3/4 inch in diameter, keeping the clumps about the same size, and divide them evenly among the ramekins.
• Arrange the ramekins on a baking sheet and place in the oven. Bake until the berries start to bubble and the topping turns golden brown, 10 to 12 minutes.
• Remove from the oven, let cool for 10 to 15 minutes, and serve dusted with confectioners' sugar. You can also serve the betties topped with ice cream, whipped cream or creme fraiche, or you can pour a little warm heavy cream into each betty.

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING

Steps:

• Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
• In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
• Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

BLACKBERRY COBBLER

Steps:

• In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
• In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

BLACKBERRY, APPLE AND MAPLE BROWN BETTY

Steps:

• Preheat the oven to 350°F Butter a shallow gratin dish or pie dish.
• Combine the brown sugar and spices in a small bowl.
• Put the cake crumbs in a larger mixing bowl with 3 tablespoons of the spice mix. Pour over the melted butter and stir until well combined.
• Slice the apples thinly and combine with the blackberries and the remaining spice mix in another bowl.
• Put half the crumbs into the bottom of the prepared dish and pile the fruit on top. Pour over the maple syrup and sprinkle with the rest of the crumbs.
• Bake, loosely covered with foil, for 20 minutes. Remove the foil and bake for another 20 minutes, or until the fruit is tender and the top is golden.
• Serve warm with whipped cream or vanilla ice cream.

BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
• Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

BLACKBERRY COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In small bowl, mix all Blackberry Filling ingredients; set aside.
• In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
• Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
• Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.