Blueberries and blackberries looked so good at the supermarket. Here is a crisp using both of them.
1-½ cup blueberries1-½ cup blackberriesJuice from one lemon (about 1 tablespoon)¼ cup turbinado sugar1 Tbsp unbleached white flour
⅔ cup unbleached white flour½ cup firmly packed light brown sugar1 tsp ground cinnamon¾ cup old-fashioned oats6 Tbsp very cold unsalted butter or vegan substitute
Whipped cream, vanilla ice cream or non-dairy topping
To Make It:
Preheat oven to 375°F. Lightly grease a 9-inch pie plate with butter or vegan substitute.
Wash and drain the blueberries and blackberries. Put into a bowl and add lemon juice. Put the turbinado sugar and 1 Tbsp flour into a large plastic zipper bag. Mix well. Add the fruit to the bag, then gently turn it back and forth until the fruit is coated. Dump the fruit into the pie plate.
In medium bowl, mix 2/3 cup flour, brown sugar, cinnamon and oats. Cut the butter or vegan substitute into small pieces, add to the bowl and mix with fingers or a pastry cutter until crumbly. Sprinkle the topping over the berries.
Bake 30 to 35 minutes until fruit is bubbly and top is lightly browned. Serve warm with whipped cream, vanilla ice cream or non-dairy topping on the side.
I love cinnamon apples. They are so good and so easy to make.
4 Granny Smith apples2 Tbsp butter or vegetable oil or canola oil½ cup brown sugar1 tsp ground cinnamon¼ tsp ground nutmeg or allspice
Put brown sugar, cinnamon and allspice in a large plastic zipper bag and shake to mix. Peel and slice the apples, add the apple slices to the bag. Shake to completely coat the apples.
Put the butter or oil in a large frying pan on the stove over medium heat. When melted, add the sugared apple slices. Cook for 8 to 12 minutes, stirring occasionally, until the apples are tender and the liquid is reduced.
Serve as a dessert with ice cream, over pancakes, or just by itself.
This was my mother’s signature pie. She made it every Thanksgiving. And every time my oldest brother came to visit—it was his favorite.
¼ cup lemon juice1 14-oz can condensed sweetened milk1 20-oz can crushed pineapple in natural juices or sour (tart) cherries1 ready-made graham cracker pie crust
Put pineapple or cherries into a large mixing bowl. Add the lemon juice and condensed milk and gently fold everything together with a mixing spoon. Pour the mixture into the graham cracker crust. Chill in the refrigerator for at least 2 hours.
This recipe came from my Aunt Jean. It is super easy, but so good that folks will think you spent hours making this candy.
I love to bake, which is an adventure since I don’t eat eggs. My mother-in-law is lactose intolerant, so no dairy. I came up with this vegan recipe and it was a success the first time!
Whenever I attend a ladies function, I am invariably asked to bring this. It is fresh and delicious!
This pie is so easy and good, even without the fruit on top. The sugared fruit makes it pretty and is very tasty. This recipe makes two pies.
This is another recipe I have on a very yellowed newspaper clipping from the long-defunct Houston Post. I have updated it, as some of the original ingredients aren’t even sold any more. I also added in a lot of detail on tricks for making them that work for me. They are still the best sugar cookies I have ever eaten.
My sister-in-law gave me this recipe many years ago for these wonderful holiday bar cookies. You may never want pumpkin pie again.
I decided to get into cranberry mode with a crisp rather than sauce. The red cranberries make a great contrast with the apples, both in color and taste. This is vegan, so serve with dairy-free topping as well as ice cream.
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