Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.

For the topping

• 
  
  2 Tbs. turbinado (raw) sugar
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1/3 cup finely ground cornmeal
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  Pinch table salt
  
  


• 
  
  1/4 cup fresh orange juice
  
  


• 
  
  2 lb. ripe peaches, halved, pitted, and cut into 1-inch-thick slices
  
  


• 
  
  2 cups blackberries
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer the mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermilk and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don’t overmix or the biscuits will be tough. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.

Baked Blackberry and Ginger Pudding

I generally prefer clean, light, fresh fruit-based desserts that don't sit heavily at the end of a meal. But as the weather turns cooler and the days become shorter, there is something undeniably comforting about this warm, sweet pudding and the slightly spicy aroma that emerges when you plunge your spoon in.

• 
  
  7 Tbs. unsalted butter, softened, plus extra to grease
  
  


• 
  
  1/2 cup superfine sugar
  
  


• 
  
  2 organic eggs
  
  


• 
  
  scant 3/4 cup self-rising flour
  
  


• 
  
  finely grated zest of 2 lemons
  
  


• 
  
  4 pieces of preserved ginger in syrup, drained and minced
  
  


• 
  
  sea salt
  
  


• 
  
  2 Tbs. corn syrup
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  12 plump blackberries
  
  


• 
  
  thick cream, to serve
  
  

Preheat the oven to 375°F (convection oven to 350°F). Butter 4 individual ovenproof ramekins or custard cups, 2/3-cup capacity, and set aside. In a large bowl, cream together the softened butter and sugar until pale and smooth. Add the eggs, one at a time, beating well after each addition. Sift in the flour from a good height and fold in gently. Finally, add the lemon zest, preserved ginger, and a restrained pinch of salt. Fold in until evenly mixed.

Mix together the corn syrup and honey and spoon 1 Tbs. into each mold. Add 3 blackberries to each and then spoon the pudding on top. Cover each mold loosely with a piece of buttered foil and place the molds on a baking sheet. Bake, until well risen and cooked through, 25 to 30 minutes. To test, stick a skewer into the center; it should come out clean.

Run a knife around each pudding and turn out onto a warm plate. Serve with a pitcher of cream.

Lattice-Topped Mixed Berry Pie

I use Rose Levy Beranbaum's cream cheese pie dough for this recipe, but I've adapted it with my own technique of "prefabbing" the lattice top so it's easier to work with.

For the crust:

• 
  
  6 oz. (12 Tbs.) cold unsalted butter
  
  


• 
  
  6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) cake flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
  
  


• 
  
  3 Tbs. heavy cream
  
  


• 
  
  1 Tbs. cider vinegar
  
  

For the filling:

• 
  
  1-1/2 cups blueberries, picked over, rinsed and dried well
  
  


• 
  
  1-1/2 cups raspberries, picked over, rinsed and dried well
  
  


• 
  
  1 cup blackberries, picked over, rinsed and dried well
  
  


• 
  
  1/2 to 1 cup sugar  (depending on desired sweetness)
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Pinch ground nutmeg
  
  


• 
  
  Pinch salt
  
  

For the glaze:

• 
  
  2 Tbs. milk
  
  


• 
  
  1 Tbs. turbinado sugar or granulated sugar
  
  

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Make the lattice top:

Remove the rectangle of dough from the refrigerator; if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll it out between two sheets of parchment to a rectangle slightly larger than 14x9 inches. Remove the top sheet of parchment. Trim the dough to an exact 14x9-inch rectangle. Cut 12 strips that are 14 inches long and 3/4 inch wide. If the dough gets soft, slide the parchment and dough onto a baking sheet and chill briefly before continuing.

On a parchment-lined baking sheet, arrange 6 strips horizontally, setting them 3/4 inch apart; these will be the "bottom" strips (the other 6 will be your "top" strips). Fold back every other bottom strip halfway, starting with the strip closest to you. Lay one top strips vertically, slightly right of center.

Unfold the folded strips and fold back the other three strips. Lay a second top strip 3/4 inch to the left of the first. Now fold back alternating strips on the right, starting at the top. Lay another top strip 3/4 inch to the right of the center strip; unfold the folded strips. Repeat left and right with the rest of the strips.

Dab a little water between the strips where they overlap, pressing gently to seal. Cover the lattice loosely with plastic and put the baking sheet in the fridge while you make your filling and roll out the bottom crust.

Assemble the pie:

Remove the disk of dough from the fridge; if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Toss all the filling ingredients together in a large bowl until well blended.

Set the dough between two sheets of parchment. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the parchment.

Remove one piece of parchment and flip the dough into a standard glass 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan.

Pile the filling into the bottom crust. Remove the lattice top from the fridge and put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling.

Trim the crust, leaving a 1/2-inch margin from the edge of the pie plate. Press the edges together, fold them under, and use your thumb and index fingers to pinch-crimp a fluted edge.

Bake the pie:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 3 hours.

Blackberry-Apple Turnovers

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

For the dough

• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
  
  


• 
  
  6 oz. cold cream cheese, cut into 6 pieces
  
  


• 
  
  1/2 cup heavy cream
  
  

For the filling

• 
  
  6 oz. (1-1/4 cups) blackberries, halved
  
  


• 
  
  1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. ground allspice
  
  


• 
  
  1/4 tsp. kosher salt
  
  

For assembly

• 
  
  1 large egg yolk
  
  


• 
  
  Granulated sugar
  
  

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.


When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.


On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12x16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.


Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)


Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

Blackberry Tartlets with Vanilla-Flavored Mascarpone Cream

There are beautiful-looking desserts that take a lot of time to prepare and others that don't—like these tartlets, which are prepared in a snap and look outstanding. Prepare the crust, mascarpone cream, and fruit stewed in syrup ahead of time. Then assemble the dessert at the last minute, when you're ready to serve, so it's as fresh as can be.

For the tartlet shells:

• 
  
  1/3 cup (1-3/4 oz.) amaranth flour
  
  


• 
  
  1/3 cup (1-1/2 oz.) millet flour
  
  


• 
  
  1/3 cup (1 oz.) quinoa flakes
  
  


• 
  
  1/3 cup cornstarch
  
  


• 
  
  1-1/2 tsp. xanthan gum
  
  


• 
  
  1 vanilla bean, split open and seeds scraped out
  
  


• 
  
  2 Tbs. blond cane sugar
  
  


• 
  
  pinch of sea salt
  
  


• 
  
  6 Tbs. (3 oz.) unsalted butter, chilled and diced
  
  


• 
  
  1 small egg
  
  


• 
  
  2 to 3 Tbs. cold water
  
  

For the light syrup and blackberries:

• 
  
  2 Tbs. water
  
  


• 
  
  1/4 cup (1-3/4 oz.) blond cane sugar
  
  


• 
  
  1/2 vanilla bean, split open and seeds scraped out
  
  


• 
  
  1 lb. fresh blackberries
  
  

For the topping:

• 
  
  9 oz. mascarpone cheese
  
  


• 
  
  4 Tbs. blond cane sugar
  
  


• 
  
  1/2 vanilla bean, split open and seeds scraped out
  
  


• 
  
  1/2 cup cold heavy cream
  
  

Make the tartlet shells:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, quinoa flakes, cornstarch, xanthan gum, vanilla seeds, sugar, and sea salt. Add the butter and beat on medium speed until crumbles form. Add the egg and continue to beat until in corporated. Gradually add the water while beating until the dough detaches from the bowl and forms a ball. Divide the dough into 6 equal-size balls and wrap in plastic wrap. Refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.     
 

Preheat the oven to 350ºF. Roll and cut 4 of the balls of dough to fit inside
the tartlet molds (you'll have 2 remaining to save for another use). Arrange the dough inside each mold and using a fork,
make small holes at the bottom. Cover each crust with a piece of parchment paper and top it with pie weights (dry rice or beans work too). Prebake the crusts for 12 minutes. Remove the
parchment paper and weights, and continue to bake for 5 minutes,
watching carefully to make sure that the crusts do not brown too
quickly. Unmold and let them cool on a rack.

Make the light syrup:

In a small pot, combine the sugar, water, and vanilla bean and seeds and place over low heat. Heat, stirring gently, until the sugar dissolves. Add the blackberries and simmer for 4 minutes, or until the syrup colors from the fruit stewing in it. Remove from the heat and leave the blackberries to cool in the syrup.

Make the topping:

In a bowl, beat the mascarpone with the sugar and vanilla seeds. In a separate bowl, beat the heavy cream with an electric mixer until it forms soft peaks. Fold it gently into the mascarpone mixture.

Assemble the tartlets:

Just before you’re ready to serve, assemble the tartlets by spreading
the cream into the crusts. Top with the cooked blackberries and drizzle
with syrup. Serve immediately.

Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.

For the topping

• 
  
  2 Tbs. turbinado (raw) sugar
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1/3 cup finely ground cornmeal
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  Pinch table salt
  
  


• 
  
  1/4 cup fresh orange juice
  
  


• 
  
  2 lb. ripe peaches, halved, pitted, and cut into 1-inch-thick slices
  
  


• 
  
  2 cups blackberries
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer the mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermilk and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don’t overmix or the biscuits will be tough. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.

Black & Blueberry Pie with Lemon-Cornmeal Crust

Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.

For the dough:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/3 cup fine yellow cornmeal
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
  
  


• 
  
  2 oz. (4 Tbs.) cold vegetable shortening
  
  


• 
  
  1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water
  
  

For the filling:

• 
  
  2/3 cup plus 1 Tbs. granulated sugar
  
  


• 
  
  1/3 cup cornstarch
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels
  
  


• 
  
  2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels
  
  


• 
  
  1/2 oz. (1 Tbs.) cold unsalted butter
  
  


• 
  
  1 oz. (2 Tbs.) melted unsalted butter
  
  

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Make the dough: In a large bowl, stir the flour, cornmeal, sugar, lemon zest, and salt. Using a pastry blender or two knives, begin to cut the butter into the flour. While the butter is still in large pieces, add the shortening to the bowl and continue to cut the fat into the flour until most pieces are the size of large peas.

With a big fork, stir in the lemon water, 1 to 2 Tbs. at a time, until the mixture looks shaggy but is moist enough to hold together when pressed. With well-floured hands, gently gather and press the dough into two equal disks, handling it only enough to make the edges of the disks reasonably smooth. Wrap the dough in plastic and chill for at least 60 minutes, but preferably 2 to 4 hours, before rolling.

Roll the bottom crust: Roll one disk of the dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Gently transfer the dough to a 9-inch metal, glass, or ceramic pie plate (I like to fold the dough in half and unfold it into the pan). Don't stretch the dough as you line the pan, or it will spring back when baked. If necessary, trim the overhanging dough to 1 inch from the edge of the pan. Refrigerate until needed.

Make the filling: In a large bowl, whisk 2/3 cup of the sugar with the cornstarch, allspice, cinnamon, and salt. Add the blueberries and blackberries and toss gently until thoroughly combined. Set aside.

Fill and top the pie: Roll the second disk of dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the dough into 3/4-inchwide strips. Pour the fruit filling into the pastry-lined pie plate, being sure to include any dry ingredients remaining in the bowl. Lay five of the dough strips over the pie, parallel to each other and spaced evenly (use longer strips in the center of the pie and shorter strips near the edges).

Tip:

Want to see the making of a lattice-top pie crust in action? Check out our video.

Carefully fold back the second and fourth strips a little past the center of the pie and lay a long strip of dough across the center of the pie, perpendicular to the other strips. Unfold the second and fourth strips over the perpendicular strip.

Next, fold back the first, third, and fifth strips and lay a new strip across the pie, perpendicular to the folded strips. Unfold the three strips over the new strip.

Use this alternating technique to weave in three more strips (two go on the other side of the pie), completing the lattice top and evenly covering the pie. Trim the strips to overhang the pie by 3/4 inch.

Roll the overhanging bottom dough and the strips together into a cylinder that rests on the edge of the pie pan.

Crimp the edge. Cut the cold 1 Tbs. butter into small pieces and dot over the open areas of the lattice. Freeze the assembled pie for about 15 minutes to relax the dough.

Meanwhile, position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F. Just before baking, brush the lattice top with the melted butter and sprinkle with the remaining 1 Tbs. sugar. Put the pie on the heated baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F and bake until the fruit is bubbling consistently at the center of the pie, 60 to 80 minutes more. This is important—if it isn’t bubbling near the center, it hasn’t thickened yet. If the crust starts to get too brown, cover it loosely with foil during the last few minutes of the baking time.

Let the pie cool to just warm before serving.

Blackberry-Apple Turnovers

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

For the dough

• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
  
  


• 
  
  6 oz. cold cream cheese, cut into 6 pieces
  
  


• 
  
  1/2 cup heavy cream
  
  

For the filling

• 
  
  6 oz. (1-1/4 cups) blackberries, halved
  
  


• 
  
  1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. ground allspice
  
  


• 
  
  1/4 tsp. kosher salt
  
  

For assembly

• 
  
  1 large egg yolk
  
  


• 
  
  Granulated sugar
  
  

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.


When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.


On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12x16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.


Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)


Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

Blackberry Tartlets with Vanilla-Flavored Mascarpone Cream

There are beautiful-looking desserts that take a lot of time to prepare and others that don't—like these tartlets, which are prepared in a snap and look outstanding. Prepare the crust, mascarpone cream, and fruit stewed in syrup ahead of time. Then assemble the dessert at the last minute, when you're ready to serve, so it's as fresh as can be.

For the tartlet shells:

• 
  
  1/3 cup (1-3/4 oz.) amaranth flour
  
  


• 
  
  1/3 cup (1-1/2 oz.) millet flour
  
  


• 
  
  1/3 cup (1 oz.) quinoa flakes
  
  


• 
  
  1/3 cup cornstarch
  
  


• 
  
  1-1/2 tsp. xanthan gum
  
  


• 
  
  1 vanilla bean, split open and seeds scraped out
  
  


• 
  
  2 Tbs. blond cane sugar
  
  


• 
  
  pinch of sea salt
  
  


• 
  
  6 Tbs. (3 oz.) unsalted butter, chilled and diced
  
  


• 
  
  1 small egg
  
  


• 
  
  2 to 3 Tbs. cold water
  
  

For the light syrup and blackberries:

• 
  
  2 Tbs. water
  
  


• 
  
  1/4 cup (1-3/4 oz.) blond cane sugar
  
  


• 
  
  1/2 vanilla bean, split open and seeds scraped out
  
  


• 
  
  1 lb. fresh blackberries
  
  

For the topping:

• 
  
  9 oz. mascarpone cheese
  
  


• 
  
  4 Tbs. blond cane sugar
  
  


• 
  
  1/2 vanilla bean, split open and seeds scraped out
  
  


• 
  
  1/2 cup cold heavy cream
  
  

Make the tartlet shells:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, quinoa flakes, cornstarch, xanthan gum, vanilla seeds, sugar, and sea salt. Add the butter and beat on medium speed until crumbles form. Add the egg and continue to beat until in corporated. Gradually add the water while beating until the dough detaches from the bowl and forms a ball. Divide the dough into 6 equal-size balls and wrap in plastic wrap. Refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.     
 

Preheat the oven to 350ºF. Roll and cut 4 of the balls of dough to fit inside
the tartlet molds (you'll have 2 remaining to save for another use). Arrange the dough inside each mold and using a fork,
make small holes at the bottom. Cover each crust with a piece of parchment paper and top it with pie weights (dry rice or beans work too). Prebake the crusts for 12 minutes. Remove the
parchment paper and weights, and continue to bake for 5 minutes,
watching carefully to make sure that the crusts do not brown too
quickly. Unmold and let them cool on a rack.

Make the light syrup:

In a small pot, combine the sugar, water, and vanilla bean and seeds and place over low heat. Heat, stirring gently, until the sugar dissolves. Add the blackberries and simmer for 4 minutes, or until the syrup colors from the fruit stewing in it. Remove from the heat and leave the blackberries to cool in the syrup.

Make the topping:

In a bowl, beat the mascarpone with the sugar and vanilla seeds. In a separate bowl, beat the heavy cream with an electric mixer until it forms soft peaks. Fold it gently into the mascarpone mixture.

Assemble the tartlets:

Just before you’re ready to serve, assemble the tartlets by spreading
the cream into the crusts. Top with the cooked blackberries and drizzle
with syrup. Serve immediately.

Blackberry Fool

A fool is a simple dessert made with puréed fruit and sweetened whipped cream. Here, a chipotle chile adds a subtle spicy note that enhances the sweetness of the berries.

• 
  
  1-1/2 cups fresh blackberries
  
  


• 
  
  1 chipotle chile (from a can of chipotles in adobo sauce), stemmed
  
  


• 
  
  3 Tbs. light brown sugar
  
  


• 
  
  1 tsp. fresh lime juice
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1-1/2 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the blackberries and the chipotle through the sieve, smearing the berries and chile back and forth across the mesh until only seeds and pulp remain. Scrape any purée from the bottom of the sieve. Stir the brown sugar and lime juice into the purée.

In a chilled medium metal bowl, combine the cream, confectioners’ sugar, and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes.

Pour the blackberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of dark purple run through the cream.

Spoon the mixture into 4 glasses or small dessert bowls and top with the remaining blackberries.

Blackberry-Orange Ice Pops

An infusion of black tea adds a note of complexity to these sweet blackberry pops, with orange segments providing a bright tang. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1 Tbs. loose black tea leaves
  
  


• 
  
  4 cups blackberries
  
  


• 
  
  1 cup orange segments, cut free of their membranes and halved
  
  

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the tea leaves. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the blackberries in batches in a blender and strain the puree if you like. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the orange segments among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the orange segments. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.