Berry Crisp

Are you ready for your go-to summer dessert recipe? This Berry Crisp is always a crowd pleaser and is perfect when berries are in season, but is also fantastic all year long because you can just as easily use frozen berries! I have some pretty great recipes on my site for berry season, like my Blueberry Muffin Cake and my Berry Ambrosia Salad but Berry Crisp really is a must-make. So many sweet, tart berries topped with a generous portion of buttery, oat crisp!

I’ve worked hard to perfect the oat crisp topping, and it’s amazing! It’s thick, buttery and has the perfect amount of sweetness. You can pair this crumble (streusel) topping with just about any fruit, just like my Apple Crisp!

What Ingredients Do You Need For Berry Crisp?

The best thing about this Berry Crisp Recipe is that it uses simple, everyday ingredients. Here are a few of the main ingredients you will need:

  • Oats: I like to use Quick Oats in this recipe, but you can use Old Fashioned or Rolled Oats instead if that’s all you have. Quick Oats are just oats that have been roughly cut, so they cook faster. I prefer the texture in the oat topping, but again, you can use either!
  • Brown Sugar: I love using brown sugar in the crisp topping, but you can sub this out for granulated sugar as well. The brown sugar gives the crisp a more golden color and also a richer taste, in my opinion.
  • Orange Juice: I squeeze a little fresh orange juice into the berry mixture before it’s baked. The citrus flavor is very subtle, but I think it adds a nice complexity to the berries. You could also use lemon or lime juice!
  • Berries: Obviously the berries are the star of the show! I really love the mixture of strawberries, blueberries, raspberries, and blackberries.

Can You Use Frozen Berries?

YES! What makes this recipe so great is that you can make it all year long thanks to frozen berries. Whether they are berries you picked during their season, or packaged frozen berries from the store, they are a great alternative to fresh berries. And a lot of times, they are cheaper.

Can I Use Different Berries Than The Recipe Calls For?

Like I said above I like using 4 different types of berries when I can. I have found that 2 cups of strawberries, 2 cups of blueberries, 1 cup of raspberries and 1 cup of blackberries is my favorite mix. I don’t like adding too many raspberries or blackberries because they have a lot of seeds that get stuck in my teeth!  But if you don’t prefer a certain kind of berry in this recipe, so ahead and use what combo you like. Just use a total of 6 cups.

How Do You Make A Fruit Crisp?

What’s so great about any sort of crisp recipe, is that is supposed to be rustic, so there’s no need to worry about it looking “perfect”. The beauty is in the messiness, in my opinion! Here are the simple steps:

  1. The streusel mixture on the top of the Crisp is so important. You want there to be enough of the mixture that you get streusel in every bite. You also want to make sure it’s buttery enough that it’s no dry, but not too buttery that it’s greasy! My recipe for the crisp topping is totally perfect! Just make sure that when you mix it up it will hold together when squeezed.
  2. You mix the berries with a little sugar, some citrus juice, and vanilla. You will want to lightly toss the berries with 1/4 cup of flour. This will help thicken up the juices that the berries release while they are baking.
  3. All you do to assemble this is spread the berries in the bottom of the pan and then spread the crumble mixture evenly on top! That’s it! It’s really a fantastically easy dessert that will impress guests.

Is It A Crisp, A Crumble, a Buckle or a Cobbler? What’s The Difference?

Cobblers, Crisps, or Crumbles are all very similar desserts. They all traditionally have a fruit filling, and some of the small nuances are more regional.

A Crisp or a Crumble are basically the same thing, it just depends on what part of the country you are in! They have a fruit bottom and are topped with a buttery, streusel-type topping that typically includes oats, like today’s Berry Crisp Recipe.

A Cobbler is is similar but instead of the streusel topping it has a cake-like or biscuit-style topping dropped on top of the fruit before it bakes. As it bakes it puffs up to look like cobblestone streets.

Buckles are more cake-like and rise up around a fruity center, which causes it to “buckle” around the fruit. The more you know 🙂

Berry Crisp

This Berry Crisp Recipe is a classic, foolproof EASY mixed berry dessert. Sweet, tart berries are layered underneath a buttery, crunchy topping. Perfect with a scoop of ice cream or all on its own.
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: Berry, Pie
Servings: 10 people
Calories: 396kcal
Author: Shelly

Equipment

  • Oven

Ingredients

Topping

  • 1/4 cup  quick oats
  • 1/2 cup flour
  • 1 cup light brown sugar
  • 1 teaspoon kosher salt
  • 1 cup cold butter diced

Berry Filling

  • 2 cup strawberries cut in half, or quarters if large
  • 2 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1/4 cup granulated sugar
  • 2 teaspoon orange juice
  • 2 teaspoon vanilla
  • 1/4 cup flour

Instructions

  • Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
  • In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
  • In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
  • Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
  • Bake for 45 minutes, until the top is golden and the berries are bubbly.

Notes

  • You can swap out the types of berries to suit you preference as long as you use 6 cups in total.
  • You can use frozen berries, just allow them to thaw and drain any excess liquid.
  • Store airtight in the refrigerator for up to 3 days. Reheat individual servings in the microwave, or the entire pan in a 350°F oven for 20 minutes, or until heated through.

Keywords: berry crisp, berry recipe, summer berry crisp, cookies and cups, cobbler recipe, crisp recipe

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Mango yogurt mousse

mango-yogurt-mousse

A simple and easy mango mousse with yogurt and ricotta as main ingredients. No gelatin or agar agar. Delicious treat for summer and mango season.

Mango mania in my blog continues. This is a simple recipe I made when I was thinking what to do with some leftover ricotta in my pantry.  I have never bought ricotta cheese so far, have always replaced with hung curd or ground paneer. I got this for a television shoot (will update more about it once it’s live). So did not want to waste the ricotta, as well as try something new with it and tried mango yogurt mousse.

On a different note, I think I am going on a short break from blogging. I am in India right now to take care of In laws for sometime. So will be back after 3 weeks or so with interesting recipes. As of now, do follow me in my social media handles to get updates and revisit old recipes. (Instagram, facebook)

Please choose plain, natural yogurt without any artificial flavour or additives/ thickening agents. Also if you want you can use natural sweeteners like honey, agave, maple syrup (though it won’t be low in calorie, it is better for health)

mango-yogurt-mousse

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Mango yogurt mousse recipe

A simple and easy mango mousse with yogurt and ricotta as main ingredients. No gelatin or agar agar. Delicious treat for summer and mango season.

Cup measurements

Ingredients

Instructions

  • Place powdered sugar and ricotta in a blender and grind smoothly.
  • Top with yogurt and run the blender again, to get smooth result.
  • Transfer to a mixing bowl, place mango pulp scooped from fresh ripe mango and add sugar if needed.
  • Blend smoothly. Mix to the processed yogurt + ricotta.
  • Spoon to serving bowls and refrigerate until serving.
  • Top with finely chopped fresh mangoes and serve.

Notes

  • Use ripe, sweet not sour mangoes for best results. Banganapalli or alphonso turns best.
  • Serve within 24 hours.

Mango yogurt mousse method:

  1. Place powdered sugar and ricotta in a blender and grind smoothly.
  2. Top with yogurt and run the blender again, to get smooth result.
  3. Transfer to a mixing bowl, place mango pulp scooped from fresh ripe mango and add sugar if needed.
  4. Blend smoothly. Mix to the processed yogurt + ricotta.
  5. Spoon to serving bowls and refrigerate until serving.
  6. Top with finely chopped fresh mangoes and serve.
    Mango yogurt mousse ready

Serve chilled always for best taste.

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Tender Coconut Pudding

elaneer-pudding-recipe

Tender coconut pudding with fresh pulp, water from tender coconut, prepared with agar agar (china grass), milk, condensed milk as main ingredients. Full video recipe.

Jump to RecipeI have to admit, I am so reluctant in jelly or pudding as I am not very fond of the texture. This is another recipe I wanted to try as soon as I tasted in the Kerala restaurant KKC. Hope you all remember the kappa vada and kanthari drink I posted after tasting there.

I actually did not order this initially for me, but when I tasted, me and Aj loved it. S ordered it again though we were full already. Each and every bite were full of tender coconut flavour, subtle and well balanced in taste.

Check out tender coconut sorbet, tender coconut kheer, elaneer sarbath
elaneer-pudding

So wanted to try this out ever since I came back to SG. Couple of days back saw one of my reader friend Uthra made perfectly, which gave me a push to try immediately. Successfully tried after two months of thinking, thanks to her. Until I unmoulded, it was a suspense. So very happy to see the jiggly tender coconut pudding 😍.

Tips to use agar agar:

  • Always mix agar agar to room temperature liquid, then start heating.
  • If using agar agar strand, make sure to soak before starting heat to dissolve.
  • Strain (if using strands)and use after dissolving.
  • Pour into moulds as soon as mixing. Bring to room temperature before refrigerating.
  • If buying powder agar agar, take a note of the colour and flavour and choose according to the recipe.
  • Cut agar agar strips with scissors and powder for easy usage.

Tips for pudding:

  • Do not add too much of agar agar as it will spoil the pudding texture. Even if it is less, you can spoon from the serving dish.
  • Avoid using artificial food colours as much as possible.

Tender coconut pudding recipe

Tender coconut pudding with fresh pulp, water from tender coconut, prepared with agar agar (china grass), milk, condensed milk as main ingredients. Full video recipe.

Total Time 1 hour 5 minutes

Ingredients

  • 1/2 tbsp agar agar powder
  • 3/4 cup Tender coconut pulp
  • 1 cup Tender coconut water
  • 1 cup Milk
  • 1/2 cup condensed milk
  • 2 tbsp Sugar

Instructions

  • First collect tender coconut water from the fresh coconut.Gently scoop the pulp alone without scraping the brown part.
  • Grind tender coconut pulp smoothly in a mixer.
  • Take 1 cup tender coconut water in a heavy bottomed vessel.
  • Dissolve 1/2 tbsp (1 & 1/2 tsp) agar agar powder in it.
  • Start heating until the agar agar is dissolved completely and the mixture is hot.
  • In another vessel, heat 1 cup milk, 1/2 cup condensed milk and 2 tbsp sugar.Mix well until hot. Switch off the flame.
  • Now, add agar agar mixture, ground tender coconut and mix.
  • Pour the tender coconut pudding mixture immediately into moulds.
  • Let it come to room temperature. Cling wrap to cover and refrigerate for 30 minutes.
  • Invert the mould over the serving plate and pat gently to demould the pudding. Enjoy!

Video

Notes

  • Run a knife along the sides if you have difficulties in demoulding.
  • Use shallow bowls/ plate for easy demoulding. Let the mouth be broad.
  • Do not use more agar agar than mentioned otherwise the pudding will not be soft in texture.
  • You can increase the pulp quantity.
  • I want to try with little fresh cream as suggested by my reader friend.
    For vegan version, just skip condensed milk, use more sugar and use coconut milk instead of cow’s milk.

Tender coconut pudding method:

  1. First collect tender coconut water from the fresh coconut.
    First-step-tender-coconut
  2. Gently scoop the pulp alone without scraping the brown part. Grind smoothly in a mixer.
    step-2-grind
  3. Take 1 cup tender coconut water in a heavy bottomed vessel. Dissolve 1/2 tbsp (1 & 1/2 tsp) agar agar powder in it.Start heating until the agar agar is dissolved completely and the mixture is hot.
    step-3-agar-agar
  4. In another vessel, heat 1 cup milk, 1/2 cup condensed milk and 2 tbsp sugar. Mix well until hot. Switch off the flame.
    step-4-milk
  5. Now, add agar agar mixture, ground tender coconut and mix.
    step-5-mix
  6. Pour the tender coconut pudding mixture immediately into moulds.
    step-6-pour
  7. Let it come to room temperature. Cling wrap to cover and refrigerate for 30 minutes.
    step-7-wrap
  8. Invert the mould over the serving plate and pat gently to demould the pudding. Enjoy!
    Final-step-pudding

Serve chilled. Consume within 24 hrs for best taste.
tender-coconut-pudding

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Mango Coconut Milk Shake

mango-colada

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

I had this combo of mango and coconut milk drink in mind for quite sometime now. This year, I have to yet taste sweet mango, as my frequency to mustafa visit has reduced. I got few Banganapallis as usual last time in an Indian grocery. But not sweet at all. Vj usually have it as side dish for rice. So it was not an issue. I like to have as such, but because of my sweet tooth I like only if it is sweet.

So used one of the mango to make drinks to use it. I had some leftover coconut cream from a recent shoot. Though I avoid buying ready made coconut cream, since I wanted for a recipe, bought. There was a little leftover, so did not want to waste it. I suggest to use fresh coconut milk or if store bought, watch out for the additives and preservatives before buying.

Mango coconut milk shake

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

Ingredients

  • 1 Mango chilled
  • 1/2 cup Coconut milk chilled
  • 1 tsp Lemon juice
  • 2 tbsp Sugar or adjust as per your requirement

Instructions

  • Slice the mango along the seeds, scoop out the pulp. Chop roughly.
  • Place mango, coconut milk, sugar, lemon juice in a blender.
  • Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.

Notes

  • I used coconut cream, so diluted 1/4 cup cream with 1/4 cup water. 
  • You can adjust coconut milk quantity according to the consistency you like.
  • Roughly, the chopped mangoes were 1 cup.

Mango coconut milk shake method:

  1. Slice the mango along the seeds, scoop out the pulp. Chop roughly. Place mango, coconut milk, sugar, lemon juice in a blender.
    mango-step-1
  2. Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.mango-step-2

Enjoy immediately.

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Perfect Vanilla Cake

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!

Can you even believe that in all the year (almost 10!) that I have been blogging, I have never posted a recipe for my favorite vanilla cake! I have shared my favorite vanilla cupcakes, which is very similar, but I have made a few adjustments to make the recipe perfect in cake form.

This Homemade Vanilla Cake is Easy, Soft, and Moist!

So often are homemade vanilla cakes too dense, or dry with that “cornbread” texture. It’s pretty dang hard to get that boxed cake texture…trust me I have tried. But what’s so great about a homemade vanilla cake is the flavor, and that is definitely not something you can’t get in a boxed mix!

My Vanilla Cake recipe will give you a soft, tender crumb thanks to the buttermilk, with a buttery, vanilla flavor. Top the cake with my creamy buttercream and you have the world’s most classic birthday cake, or cover it with fondant for something a little more fancy!

How To Make The BEST Vanilla Cake

So since we’re going back to basics today, I have a few steps that will ensure the best results for you vanilla cake! None of the tips I am going to share are difficult at all. They are just easy suggestions that will ensure cake success that came from a lot of trial and error.

What kind of flour should I use in this vanilla cake?

The trick to this vanilla cake recipe is Cake Flour. It always produces a more tender crumb. Certainly you CAN use all purpose flour, and I used to think it wouldn’t matter too much, but it does. Oh friends, it does. I even went as far (like with the cupcake recipe) where you use a combo of all purpose and cake flour, which I think is totally fine for cupcakes. But for a cake, I truly feel that 100% cake flour is the way to go. Cake flour has less protein content, and forms less gluten when you mix it giving you a more airy texture!

Also note that I am not a huge stickler for sifting the flour or dry ingredients together. What I do, is add the baking powder and salt in with the eggs and vanilla. I find this gives them plenty of time to get evenly mixed into the batter. I love baking, but I really try and cut down on steps that I feel are unnecessary. It also saves me from washing another bowl. Some might argue this, I have never had an issue!

Can I Over Mix the Cake Batter?

DON’T OVER MIX THE BATTER! Once you add the flour and buttermilk in alternating portions you want your batter to be smooth and creamy, but you don’t want to overdo it. This will make your cake tough, and not as tender. The more you mix, the more gluten forms, which you don’t want for a light, fluffy cake. You want to want everything to be combined, but that’s it! It will take less than 30 seconds after the last portion of flour is added. And again, SCRAPE THE SIDES OF THE BOWL!

Why buttermilk? 

Another non-negotiable is buttermilk. The acid in the buttermilk combined with the baking powder produces the most tender crumb by breaking down the long strands of gluten. If you catch yourself in a pinch and don’t have buttermilk in your fridge, here’s a buttermilk substitution.

Please note: I do recommend first to sub in milk with lemon juice or vinegar for the buttermilk, as stated in the graphic below. If you don’t have either of those, you can sub in plain yogurt as a last resort.

How To Prevent Your Cake From Sticking to the Pan

Don’t skip using parchment rounds in the bottom of the pan. I know this might be another step you might want to skip, but it’s really a simple step to take to ensure the cakes release from the pan easily. Here’s what you do:

  1. Use a baking spray to coat the pans.
  2. Cut circles of parchment paper out that fit into the bottom of the pans.
  3. Place the parchment in the sprayed pan, and spray it again!

There is  NOTHING worse than going to all the trouble of baking a cake and having it stick. You might swear that you greased or coated the pan enough…but please, just add the parchment paper for insurance. This cake has a high sugar content and will easily stick to the pan if not properly prepared.

Quality Ingredients Are Key!

Use the best ingredients you can. This is something I feel very strongly about when baking “basics”. Ingredients can make the difference between your cake going from good to AMAZING.

High quality ingredients include:

  • Pure vanilla, not imitation.
  • Real butter, never artificially flavored margarine.
  • Quality Cake Flour

*I use salted butter in this recipe, (as I do in most of my recipes) which is completely personal preference. If you have a salt sensitivity, feel free to use unsalted.

How to Frost Your Cake

Frosting is the the fun part of cake baking. And do NOT worry, I am far from an expert cake decorator. I firmly believe it doens’t have to look good to taste good. But with that said, there are a few things you can do to make your cake pretty!

Leveling Your Cake

When the cakes are baked they might have formed domes on top. Domes are a visual indicator that your cake has risen and will likely be light and airy on the inside! So yay for domes! BUT domes aren’t great when you want to stack your cakes. Simple fix, friends!

Don’t get too hung up on being perfect. No need to buy a fancy cake leveler, although, they are nice, they’re not necessary at all! Just let your cake cool completely and grab a serrated knife. and carefully trip off any dome at the top, so the cakes will stack evenly.

Do You Have To “Crumb Coat” Your Cake?

Sometimes I trim the sides a little bit if something isn’t perfect. But just know, the more you trim, the more crumbs you will get in your frosting, which is why a crumb coat is very important to get a perfect finish! So you don’t HAVE to, especially if you’re going for that rustic look, but if you want a perfect finish on your cake, a crumb coat is a good idea.

What frosting should I use?

This cake is the perfect vehicle for frosting, and a great way to get creative! The “naked” technique that I used in the pictures is an easy frosting style. All you do is add a layer of frosting in the middle and lightly coat the sides. In these pictures and in the video below I used my Perfect Buttercream Frosting. I love it so much!

You can even slice each layer in half and create a fabulous 4 layer cake! If you choose to do this, increase the frosting amount by at least 50% so you have enough!

Here are a few other frosting recipes that are amazing on the Vanilla Cake:

I hope these tips have helped! Vanilla cake seems so simple, but can often give varied results. So, I hope these tips and vanilla cake recipe will be your go-to recipe from now on!

Description

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!

Ingredients

  • 1 cup salted butter, room temperature
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 cups cake flour
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350°F. Coat 2, 8 or 9- inch round cake pans with nonstick spray. Cut two pieces of parchment paper into 9- inch circles. Place the rounds in the bottoms of the pans. Coat again with nonstick spray. Set aside.
  2. In the bowl of your stand mixer, fitted with paddle attachment mix the butter and sugar together for 2 minutes. Add in the oil, eggs, vanilla, baking powder, and salt, and continue mixing for an additional minute until smooth and combined, scraping the sides of the bowl as necessary to make sure everything is evenly mixed.
  3. Turn the mixer to low speed and in alternating portions add in the buttermilk and flour, beginning and ending with flour. Mix for 30 seconds, until combined and smooth, again, scraping the sides of the bowl as needed.
  4. Pour half of the cake batter into each prepared pan.
  5. Bake for 30 – 35 minutes, or until the center of the cakes are set, and a toothpick inserted in the middle comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, and then remove the cakes and allow to cool completely on a wire rack.

Notes

Frost the cake with your desired frosting. I used my Perfect Buttercream Frosting in the pictures and video for this recipe.

If you’re making ahead, wrap the cakes tightly in cling wrap and store at room temperature for up to 2 days. Alternately you can wrap the cakes in cling wrap, then place them each in a large zip-top bag and freeze for up to a month.

Keywords: best vanilla cake recipe, perfect vanilla cake recipe, moist vanilla cake

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