Easy Blackberry Pie- Made With Love

Hello, Blog readers! Don’t know about you, but I am sure looking forward to spring! Where I live, all the birds are coming back- to 8 inches of snow on the ground and highs of 20 degrees. Brr… poor things. Sorry birds, come back later when there are berries and bugs for you to eat! And speaking of berries- I know the prime time for berry pies is the summer when they (the berries) are in season, but I love making them in the winter as well because they just warm up your soul and remind you of the warm weather and sunshine to come! I used frozen berries in this recipe, but feel free to use fresh, in-season berries as well. And don’t worry about being a pie-crust genius! I prefer to make my own, but if you’re short on time you can totally use a store bought crust. Alright, let’s make some delicious pie! Note: I had some extra pie crust dough, so I rolled it out flat and cut out some cute little hearts to decorate the pie in addition to the crumble topping. This is completely optional!

Ingredients

  • -For The Pie Filling-
  • 4 cups fresh blackberries
  • 1/2 cup white sugar
  • 1/2 cup all purpose flour (tapioca flour works too!)
  • 1 unbaked 9″ pie shell
  • 3 tablespoons lemon juice
  • -For The Crumble Topping-
  • 2/3 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/8 tsp salt
  • 3 tbsp butter, softened

Directions

Preheat oven to 425 degrees F. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie crust. Spread the remaining 1/2 cup berries on top of the sweetened berries. Sprinkle the lemon juice on top. In a small bowl, combine the crumble topping ingredients and use a pastry blender and your fingers to evenly distribute the butter until it is combined and the texture is fine. Sprinkle this mixture on top of your pie and bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees and bake for 30 to 35 more minutes or until the filling is bubbling and the crust is golden brown. Let cool thoroughly before serving and enjoy! Serve with vanilla ice cream or whipped cream.

I really hope you enjoyed this recipe and thank you so much for reading my post! Feel free to like, follow and comment! I’d love to know what you think. Have a wonderful day! -Maxine

Peanut Butter Chocolate Chip Skillet Blondies

Hello, all! I am sorry that I’ve not posted in a looooong while. It’s been a busy past few weeks! I had an ice skating competition, relatives visiting, and a lot of other exciting things happening! Anyhow, I am glad to be posting again today. I had printed out this recipe a few weeks ago, and I have just now been able to make it. It was so delicious, as well as rich and hearty! it’s a delicious blondie that is a lot like a peanut butter cookie crossed with a chocolate chip cookie, crossed with perhaps a pie. Well, anyway the only way to know what it’s like is to make it yourself! This recipe is adapted from Chrissy Teigen’s Cravings: Hungry For More. I found myself nibbling at the blondies until they were all gone! I was definitely hungry for more.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, softened plus more for skillet
  • 2/3 cup crunchy peanut butter
  • 3/4 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 1/4 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2/3 cup peanut butter chips
  • 2/3 cup chocolate chips (whatever darkness you like)

Directions

Preheat the oven to 350 degrees F. Use butter to generously grease the inside of a 10-inch cast iron skillet. Combine the unsalted butter, peanut butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed until blended. Increase the speed to medium. Beat for about 2 minutes until creamy, scraping down the sides of the bowl once or twice as needed. Add the vanilla, then beat in the eggs one at a time, thoroughly incorporating after each addition Stop to scrape down the bowl.

Whisk together the flour, salt and baking powder in a separate bowl. With the motor off, (if it was on you would be covered in white powder within seconds! :D) add the flour mixture to the mixer bowl, then beat on low speed until just incorporated, to form a soft dough. Add the peanut butter chips and chocolate chips. Beat on low speed until evenly distributed.

Spread the dough in the skillet, smoothing the top. Bake for 40-45 minutes, until the crust is a little golden on the edges but the center is still soft. (the cookie might seem underdone when it comes out of the oven, but it will firm up as it cools. Let cool for 15-20 minutes in the skillet, then cut into wedges or any portions you want. Serve warm or at room temperature. Note: this is fantastic served warm with vanilla bean ice cream!

Enjoy!! And thanks for reading this post! Please like this and let me know if you made this recipe and how it turned out! Ciao for now- Maxine.