The Ultimate Berry Crumble - Food Wishes
Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the ultimate, this amazing berry crumble is, and has the certification to prove it. I can't show it, but it's on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!
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Blueberry Crumble Pie Ice Cream | Ice Cream Week
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FOR THE BLUEBERRY JAM
- 1 cup blueberries
- 1 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
FOR THE ICE CREAM
- 1 3/4 cup whole milk
- 1 1/4 cup heavy cream
- 3/4 cup sugar
- 2 tablespoons corn syrup
- 1 1/2 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon vanilla
FOR THE STREUSEL CRUMBLE
- 1/4 cup rolled oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter
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FOR THE BLUEBERRY JAM
Mix all ingredients in a saucepan. Set over medium high heat and stir occasionally. Using the back of the spoon, crush some of the berries to release the juices.
Bring the mixture to a simmer and continue to cook until slightly thickened, 3-5 minutes. Once thickened, remove from heat.
Cool and then chill in an airtight coontainer until ready to use.
FOR THE ICE CREAM
Whisk together the milk, cream, sugar, corn syrup, cornstarch and salt.
Place over medium high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the ice cream mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.
Whisk in vanilla.
Cool off slightly, 5-8 minutes.
Pour into airtight container and chill 8-10 hours.
FOR THE STREUSEL CRUMBLE
While ice cream base is chilling, prepare streusel. Preheat oven to 375 degrees.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Mix to incorporate and add butter in pieces.
Using fingers or a pastry cutter, cut the butter in the mixture until pea-sized pieces form.
Sprinkle on a baking sheet, leaving some pieces larger and some smaller.
Place in oven and bake until slightly crisp, 8-12 minutes. The streusel will thin out slightly.
Let cool and break into pieces. Store in airtight container until ready to use.
TO ASSEMBLE
To freeze ice cream, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid attachment takes about 20-25.
Once frozen, fold in prepared blueberry jam and streusel topping. Dip into airtight container and place in deep freeze an additional 4-6 hours until hardened.
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Raspberry Ribbon Pie
Beautiful! That’s the first word I think of when I look at this raspberry pie. Refreshing! Is the first word I think of when I taste this raspberry pie. This is a perfect dessert for the summertime when fresh raspberries are available. But it’s also great when made with frozen raspberries. Because you can use fresh or frozen raspberries this desert is great for any celebration including Valentine’s Day and the Fourth of July.
Recipe:
8” or 9” graham cracker crust (link to video and recipe
3 oz. box raspberry Jell-O
1/4 C granulated sugar
1 1/4 C boiling water
10 oz. frozen or 2 C fresh raspberries
1 T lemon juice
1 C whipping cream (or cool whip frozen topping)
4 oz. cream cheese, softened
1/3 C powdered sugar
1 tsp. vanilla
1/8 tsp. salt
Directions:
1. Set the cream cheese on the counter to soften.
2. Prepare the Jell-O layer of the pie. Bring one and 1/4 cups water to a boil in a small sauce pan on the stove. When the water reaches boiling, stir in the raspberry Jell-O and 1/4 cup granulated sugar. Stir until dissolved. Add the lemon juice and raspberries. Stir to combine. If using frozen raspberries, stir until thawed. Place the raspberry mixture in the refrigerator. Stir every ten minutes until the mixture mounds when dropped from a spoon. It should NOT be firm.
3. When the Jell-O is set to spoon easily, you can begin the next layer. Using a mixer, whip the whipping cream until peaks will form.
4. Mix the cream cheese, 1/3 C powdered sugar, vanilla, and salt. Fold in the whipped cream.
5. Spread half the cream cheese mixture onto the pie crust. Then spoon half the raspberry mixture over it. Repeat with the rest of the cream cheese, then the remaining raspberry mixture.
6. Refrigerate until set. Keep refrigerated.
GRAHAM CRACKER CRUST VIDEO & RECIPE
INGREDIENTS:
3/4 C (6-8) graham crackers, crushed
1/4 granulated sugar
2 T brown sugar
4 T melted butter/margarine
DIRECTIONS:
Crush the graham crackers in a food processor or by using a rolling pin and a ziplock bag. Add the melted butter and both types of sugar. Mix to combine. Press into a 9 inch pie pan. Place in freezer while making your filling.
OTHER GREAT PIE RECIPES:
Peanut Butter Chocolate Chip
Pecan Pie
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Salt, Fat, Acid, Heat cookbook
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NEW Homemade Ice Cream (No Machine): Neapolitan, Kulfi, Green Tea & More! Bigger Bolder Baking
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Which Ice Cream flavors should I make from where you live? Let me know in the comments below. And be sure to share this video with your friends and family! :)
Hi Bold Bakers! I want to take you around the world with my No Machine Homemade Ice Cream recipe and 5 all-new flavors! We’ll visit Italy for a pick-me-up of Tiramisu Ice Cream and travel to India for Pistachio Kulfi Indian Ice Cream. Let’s head to England for Banoffee Pie and even Japan for Matcha Green Tea Ice Cream. Then we’ll celebrate here in the U.S. with a triple treat of Neapolitan Ice Cream (Strawberry, Chocolate and Vanilla) and you won’t believe how easy it is to make. So let’s get ice cream making!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Gemma's Bigger Bolder Baking Ep 172
How to Make Perfect Ice Cream with Salt & Straw | NYT Cooking
Salt & Straw is a popular ice cream chain that started in Portland, Oregon. It's known for innovative flavors and high-quality. Tyler Malek, head ice cream maker and co-founder, shows you how to make the perfect ice cream – just in time for summer. Get the full recipe below. More on Salt & Straw here:
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CHOCOLATE GOOEY BROWNIE ICE CREAM
FOR THE ICE CREAM BASE:
1 1/3 cups whole milk
1/2 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons dry milk powder
1/4 teaspoon xanthan gum
1 1/3 cups heavy cream
FOR THE BROWNIES:
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch chunks
3/4 cup/130 grams chocolate chips (5 ounces)
2 large eggs
3/4 cup/150 grams granulated sugar
1/2 cup/65 grams all-purpose flour
1/4 cup/25 grams unsweetened cocoa powder, preferably Dutch-processed
2 teaspoons kosher salt
1/2 cup/120 milliliters heavy cream
1 cup/240 milliliters Marshmallow Fluff
FOR THE CHOCOLATE FLAVOR:
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1. Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
2. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, be sure to thaw fully before using.
3. As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper and coat with nonstick spray.
4. Assemble a double boiler by placing a small saucepan filled with an inch of water over medium heat and bring to a simmer. Place the butter and chocolate in a medium heatproof bowl and set it on top of the saucepan (make sure the bottom of the bowl does not touch the water). Reduce heat to low, and stir the butter and chocolate until fully melted together. Remove the double boiler from heat and set aside.
5. In a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs and sugar until light and frothy, about 3 minutes. Reduce the speed to low and stream in the chocolate mixture. Increase the speed to medium-high and mix until well combined.
6. In a separate bowl, whisk together the flour, cocoa powder and salt. Add the flour mixture to the chocolate mixture and mix on low until just combined. With the mixer running, drizzle in the heavy cream and mix until just combined, scraping down the sides as necessary. Fold the Marshmallow Fluff into the batter with a spatula or large spoon, mixing just enough to get most of it incorporated with a few streaks remaining.
7. Pour the batter into the prepared baking dish and spread into an even layer. Bake about 30 minutes, until the top is crackly and a knife inserted into the center comes out clean. Let them cool completely and cut into 1/2-inch pieces. Freeze in sealed freezer bags before using; they will keep up to 2 months.
8. Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
9. Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
10. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
11. When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours. The ice cream will keep up to 3 months.
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