If you’re looking for some colorful, easy-to-assemble desserts to round out the summer, look no further than your nearest farmers’ market or grocery produce department for pints of fresh blueberries, raspberries, and blackberries. Choose your favorite berry or a mix of all three for crunchy bars, upside-down cake, or sweet pastry-topped cobbler that you can eat as-is or scoop into goblets.
MIXED BERRY CRUMBLE BARS
Makes 24 bars
Irish cooks love a good tray bake for teatime, school lunches, and picnics. This one has a tasty bottom crust made with oats and ground almonds, a lovely filling thanks to fresh berries, and a crunchy topping featuring coconut and more almonds.
2 cups flour
1 1/2 cups rolled oats
1/2 cup (packed) light brown sugar
1/2 cup ground almonds
1 teaspoon baking powder
8 ounces unsalted butter, melted
4 cups mixed berries
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup flaked almonds
1/2 cup shredded coconut
1. Preheat the oven to 350°F. Line a 9 x 13-inch pan with parchment paper; coat the paper with no-stick baking spray.
2. In a large bowl, combine the flour, oats, brown sugar, ground almonds, and baking powder. Stir in the butter until blended. Press half the mixture evenly into the prepared pan.
3. In a large bowl, toss the berries with lemon juice. Sprinkle with sugar and cornstarch; toss again until well coated. Spread the berries evenly over the bottom crust. Stir the almonds and coconut into the remaining crumble mixture. Sprinkle the mixture over the berries.
4. Bake for 50 to 55 minutes, or until the filling is bubbling and the crumble topping is browned. Let cool on a wire rack for 20 minutes. Refrigerate for 1 hour before cutting into 6 rows by 4 rows.
SUMMER BERRY CORNMEAL CAKE
Serves 8 to 10
This cornmeal cake is one of my favorite summer desserts. The original recipe suggested topping the cake it with an autumnal wine syrup made with apples and pears, but it also works as an upside-down cake with summer berries. Serve it with a spoonful of whipped cream, a dollop of tangy crème fraiche, or a scoop of vanilla ice cream.
2 tablespoons melted butter
1/2 cup brown sugar
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup cornmeal
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces butter, at room temperature
1 cup sugar
4 large eggs
1/4 cup sour cream
Grated zest and juice of 1 lemon
1/2 teaspoon almond extract
1. Preheat the oven to 375°F. Coat a 9-inch springform pan with no-stick baking spray; line it with parchment paper. Brush the paper with the melted butter. Sprinkle brown sugar evenly over the butter; scatter the berries over the sugar.
2. In a medium bowl, whisk together the cornmeal, almond flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs, one at a time. Stir in the sour cream, zest, juice, and almond extract. Fold in the cornmeal mixture. Transfer to the prepared pan; smooth the top.
4. Bake the cake for 50 to 55 minutes, or until a skewer inserted into the top comes out clean. Transfer to a wire rack; let cool for about 20 minutes. Remove sides of pan. Invert cake onto a serving plate; remove paper and bottom of pan. Let cool completely.
5. To serve, cut the cake into slices; serve with whipped cream, crème fraiche, or ice cream.
MIXED BERRY COBBLER
Serves 6 to 8
Cobblers, I’m told, originated with the Scotch-Irish (others say they have roots in Colonial America). The fruit is baked with a sweet pastry topping and is no named because it appears with an uneven surface that looks “cobbled up.” You can serve it directly from the pan or scoop it into pretty, crystal goblets for a lovely presentation.
For the filling
6 cups mixed berries, plus more for garnish
3/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 teaspoons cinnamon
1. Preheat the oven to 375°F. Coat the bottom of a 9-inch square baking dish with no-stick butter flavored baking spray. In a medium bowl, toss the berries with the sugar, lemon juice, cornstarch, and cinnamon. Spoon into the prepared pan.
For the cobbler
1 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups heavy (whipping) cream
1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the cream until blended (dough will be wet). With an ice cream scoop or large spoon, scoop 6 portions of the dough on to the top of the fruit. Put the dish on a baking sheet (to catch drips).
2. Bake the cobbler for 45 to 55 minutes, or until the topping is brown and the filling is bubbling. Let cool for about 10 minutes.
3. To serve, spoon the cobbler into bowls or goblets. Top with additional berries.
Margaret Johnson’s “Recipes” page alternates with “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com
