Recipes: Three creative berry desserts for summer

Old-fashioned oats aren’t soft enough, so be sure to use quick-cooking oats. Ripe, fresh berries are best, but frozen ones will work too. Look for frozen “wild” blueberries – they’re tiny but pack a lot of flavor. If regular frozen berries are essential, add a few minutes to the cooking time, but do not thaw them before use.

This crumble is delicious warm, with a scoop of melting ice cream on top.

2 pints fresh blueberries or 4 cups frozen blueberries, preferably wild (see main note)

2 cups (160 grams) quick cooking oats, divided

¾ cup (162 grams) packed brown sugar, divided

8 tablespoons (1 stick) salted butter cut into 8 pieces, room temperature

¼ cup (64 grams) tahini

1½ teaspoons ground cinnamon

½ teaspoon kosher salt

Toasted sesame seeds, optional, for garnish

Heat the oven to 350 degrees. In medium bowl, combine blueberries with ¼ cup (20 grams) oats and ¼ cup (54 grams) sugar; transfer to a 9 inch pie plate. Wipe out bowl, then add remaining 1¾ cups (140 grams) of oats, remaining ½ cup (108 grams) of sugar and butter, tahini, cinnamon and salt. Blend until the mixture is evenly moistened, then use your hands to press the mixture into rough clumps the size of an olive and distribute it over the berries. Bake until edges are bubbly and crumble is golden, 30 to 35 minutes. Serve warm or at room temperature, garnished with sesame seeds, if desired.\

Blueberry-lavender compoteConnie Miller/of CB Creatives

Blueberry-lavender compote

Makes about 2 cups

Frozen blueberries can be replaced with fresh blueberries; just be sure to thaw and drain them first.

15 ounces blueberries (about 3 cups), divided

¼ cup (54 grams) white sugar

2 2-inch strips lemon zest, plus ¼ teaspoon lemon juice

¼ teaspoon dried lavender

Pinch of kosher salt

In a medium saucepan, use a potato masher or fork to mash half of the berries. Stir in sugar, lemon zest, lavender and salt. Bring mixture to a boil over medium-high heat, stirring frequently. Add the remaining blueberries and bring back to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until juices thicken and most of the berries have popped, 6 to 8 minutes. Off the heat, stir in the lemon juice. Discard zest and let cool to room temperature to serve.

Free Raspberry-Mascarpone TartConnie Miller/of CB Creatives

Free Raspberry-Mascarpone Tart

Makes 6 servings

Frozen puff pastry makes making an easy yet elegant free-form pie a snap. We roll the thawed dough into a 10 x 14 inch rectangle before filling and baking.

Fresh, juicy raspberries pair perfectly with creamy, slightly sweet mascarpone. You can use cream cheese instead of mascarpone, but make sure it’s at room temperature so it combines easily with the egg and sugar.

1 sheet of frozen puff pastry, thawed and rolled into a 10 x 14 inch rectangle

2 pints raspberries

4 tablespoons white sugar, divided

¾ cup (170 grams) mascarpone cheese or cream cheese at room temperature

1 large egg

½ teaspoon vanilla extract or almond extract

Pinch of table salt

Powdered sugar, optional, for garnish

Heat the oven to 425 degrees with a rack in the middle top position. Line a rimmed baking sheet with parchment paper; put the dough on it. In a bowl, combine the raspberries and 2 tablespoons of sugar. In another bowl, whisk the mascarpone, egg, vanilla, salt and the remaining 2 tablespoons of sugar. With a paring knife, score a 1-inch border around the edge of the dough, then poke holes in the dough with a fork, avoiding the border. Spread mascarpone mixture inside border; scatter the raspberries over it. Bake until pastry is golden brown, 20 to 25 minutes. Serve warm or at room temperature, garnished with powdered sugar, if desired.


Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television broadcasts. Globe readers get 12 weeks of full digital access, plus two issues of the print magazine Milk Street, for just $1. Go to 177milkstreet.com/globe. Send your comments to [email protected]

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