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1. FRESH NO-BAKE FRUIT PIE baking powder in a small bowl; stir into
ÒThis is my favorite butter mixture alternately with buttermilk,
summer-dessert HANDS-ON 15 MIN TOTAL 1 HR, 40 MIN mixing just until incorporated.
SERVES 8 SUBMITTED BY GOMUM
recipe. I add a little 3. Crush ½ cup blueberries and stir into
raspberry gelatin 8 REVIEWS batter. Toss remaining blueberries with
powder to the An easy way to use all the berries: Just remaining ¼ cup flour; fold into batter.
cornstarch mix.Ó glaze them and pour into a prepared crust. Scoop batter into muffin cups. Sprinkle
tops lightly with coarse sugar.
– MARY HAWKE 1 lb. strawberries, hulled and 4. Bake until golden brown and tops
large berries cut in half
2 cups blueberries spring back when lightly tapped, about
25 minutes. Let cool in pan 5 minutes.
1 cup raspberries, golden Remove muffins from pan and let cool
raspberries, or goldenberries
1 cup blackberries or boysenberries completely on a wire rack.
1¼ cups water armagazine.com/best-of-the-best-
½ cup sugar blueberry-muffins
2 Tbsp. cornstarch PER SERVING: 212 CAL; 7G FAT (4G SAT); 3G PRO;
36G CARB (1G FIBER, 23G SUGARS); 155MG SODIUM
1 (9-inch) prepared shortbread
pie crust (such as Keebler)
T
3. HE ULTIMATE
1. Put strawberries, blueberries, BERRY CRUMBLE
1 raspberries, and blackberries in a bowl
and stir gently to combine. Transfer HANDS-ON 15 MIN TOTAL 1 HR, 25 MIN
ÒI didnÕt have ¾ cup to a small saucepan with 1 cup SERVES 8 SUBMITTED BY CHEF JOHN
buttermilk, water and the sugar. Bring to a boil, 50 REVIEWS
so I used regular 2 then reduce heat to medium-low. Use a Three cups of any of your favorite berries
1 percent milk fork to stir cornstarch into remaining will do nicely in this delicious crumble.
with a squeeze ¼ cup water in a small bowl until smooth;
of lemon juice.Ó pour into hot berry sauce and stir until For Filling
– PYTNPLACE thickened, about 2 minutes. Remove 1 cup blueberries
from heat and let cool completely, stirring 1 cup raspberries
occasionally, about 20 minutes. 1 cup blackberries
2. Pour thickened berry sauce over fresh ⅓ cup sugar
berries; stir gently to coat. Pour into pie 1 tsp. lemon zest
crust. Chill until cold, about 1 hour. 2 tsp. fresh lemon juice
2 tsp. cornstarch
armagazine.com/fresh-no-bake-fruit-pie Pinch cayenne pepper (optional)
HIDDEN GEM For Crumble
PER SERVING: 214 CAL; 6G FAT (3G SAT); 1G PRO; 2 cups flour
42G CARB (4G FIBER, 27G SUGARS); 108MG SODIUM
¾ cup sugar
¾ tsp. baking powder
T
2. BEST OF HE BEST ¼ tsp. fine salt
BLUEBERRY MUFFINS ¾ cup unsalted butter, frozen
1½ tsp. vanilla extract
HANDS-ON 15 MIN TOTAL 45 MIN 2 large egg yolks
SERVES 16 SUBMITTED BY AUNTLYNNIE
1 to 2 tsp. cider vinegar
732 REVIEWS
Coating some whole berries in flour Make Filling
1. Preheat oven to 375°F.
helps keep them from sinking.
2. Stir together blueberries, raspberries,
½ cup unsalted butter, softened and blackberries in a bowl. Add sugar,
1½ cups white sugar lemon zest, lemon juice, cornstarch, and
3 ½ tsp. salt cayenne (if using). Mix until sugar and
2 eggs cornstarch are mostly dissolved.
1 tsp. vanilla Make Crumble
1¾ cups flour, plus ¼ cup for 3. Whisk together flour, sugar, baking
coating berries powder, and salt in a bowl until
2 tsp. baking powder thoroughly combined. Using a coarse
½ cup buttermilk shredder, grate frozen butter, stopping
2 cups blueberries occasionally to toss shredded butter
2 Tbsp. coarse white into flour mixture to coat. Drizzle
decorating sugar in vanilla; add egg yolks. Stir with a
fork until egg is mostly absorbed. Add
1. Position rack in middle of oven.
Preheat oven to 375°F. Line 16 (2½ -inch) 1 tsp. vinegar; mix briefly. Use your
muffin cups with paper liners; coat hands to finish mixing, squeezing until
liners and surface of muffin pans with clumps form but mixture remains
cooking spray. mostly dry. Add 1 tsp. additional vinegar
2. Cream together butter, sugar, and if needed to moisten.
salt in a large bowl until light and fluffy. 4. Spoon about half of crumble into a
Beat in eggs, 1 at a time, and the vanilla. 2-qt. baking dish. Press down using
Whisk together 1¾ cups flour and the a flat-bottom cup until well compacted.

ALLRECIPES.COM 36 JUNE/JULY 2020