A simple parfait combining good-natured Greek yogurt and granola with some sweet booze-soaked berries.
'berries' on Serious Eats
A layered dessert of custard cream, pound cake, and berries.
Fresh summer berries are muddled with little simple syrup to enhance their sweetness, then paired with rye whiskey to give the drink a little pep.
Mix whatever fresh berries you have in this delicious pie.
Simply butter slices of pound cake before putting them on either an outdoor or indoor stovetop grill, and let them get a little char. The nice part about this dessert is that it uses already-baked pound cake, so you can't under-bake it. The grilled toastiness of the cake makes it the perfect canvas for any number of toppings: I really enjoy ice cream and a seasonal fruit compote. Just be sure to prepare this before grilling meats, because you don't want to impart a burger flavor to your dessert!
You usually think of sage as a savory herb, but its camphorous, slightly minty aroma works well in this sweet drink made with blackberries and lemon.
Mulberries are a smaller, less tart cousin of the blackberry, and can be foraged from mulberry trees which grow in residential area of cities in the northeast. If you have access to these bountiful (and free!) berries, try them in this jam, which brings out their earthy, sweet flavor.
A frozen yogurt that earnestly tastes like real strawberries. And yes, it's totally okay to eat for breakfast.
Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don't need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture.
Escaping the thought of ketchup as a singular tomato-based sauce led to this blueberry ketchup. It has the familiar sweet and tangy flavor but with a bright fruitiness that opens the door to a wide variety of uses. "Blueberry ketchup?!" you say. (We can hear you.) Try it as a dip for sweet potato fries or spread on some grilled pork chops.
We got so excited creating this recipe just for Serious Eats. The blueberries have that perfect balance of sweet and tart. We've combined blueberries and yogurt for a refreshing treat that you don't need to heat up your kitchen to enjoy. I think a scoop of this is amazing solo, but a little granola gives it a great textural contrast (and possibly an excuse to eat it for breakfast!).
When I make a crisp, I make a very large crisp—mostly because it's such a crowd pleaser that unless you have way more than you need, you'll never have leftovers. And those leftovers make a fantastic breakfast!
Filled with berry freshness, the sauce takes full advantage of the seasonally excellent fruit. It's bright and sweet with just a hint of tartness, and takes no more than 15 minutes to throw together.
These easy-as-pie and light-as-air desserts start with bought meringues, topped with French vanilla whipped cream, and topped with bright summer berries. The blue, white, and red colors makes it perfect for Bastille Day.
The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer.
Ina Garten inspired these muffins. My friend's copy of Barefoot Contessa at Home was plopped face-down on her kitchen counter. During a visit, I noticed the pile of muffins on the back of the book. And these weren't just any muffins— no, these were berry muffins. Let's be honest, looking at a picture of berry muffins during the height of berry season practically guaranteed I'd head into the kitchen to whip up a gluten-free version.
This blueberry cobbler is just the ticket for channeling a Downeast summer meal. The crust on top is made of flaky, tender cream biscuits that deliver a hint of salty sweetness and just a bit of crunch. The berries bubble up around the biscuits, spilling over the sides with tart, purple juices. You can either bake one large cobbler to spoon out onto plates, or make individual mini-cobblers in heatproof ramekins. Pull from the oven, spoon with freshly whipped cream, and serve warm, just as the sun begins to set.
These ice cream sodas are refreshing and light enough to be appreciated on a hot humid day; but they're so beautiful and sophisticated, you can serve them at a dinner party. Fresh berries, homemade raspberry soda, and strawberry ice cream come together beautifully in each glass.
I've often confessed to being addicted to crumb topping. Recently, I found a new way to enjoy it—atop a tart that has a prebaked crust and a creamy filling. Right now it's sweet local berry season, so take advantage of them in this tart.
I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting.