Tag Archives: blackberry

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs

Did you watch the Superbowl last night?  I did even though neither one of the teams were my team (I’m talking about you, Philadelphia Eagles).  I always used to find myself quietly routing for Denver in games I didn’t have a personal investment in because I lived there when I was 24-years old. But this time I found myself routing for Seattle and, even though I’m kind of a Peyton Manning fan and don’t know anything about anyone on Seattle other than what has been highlighted in recent interviews and sports news, I tend want to see the underdog win.

Regardless, did you know that the Pacific Northwest is a big producer of blackberries?  I didn’t know this until I read Blackberry Winter, a book by one of my favorite authors, Sarah Jio.  I didn’t intentionally make these Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs with the Seattle Seahawks in mind but they are what I made for Superbowl Sunday and I was plenty happy with them.

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Blackberry jam and hickory smoked barbecue sauce are mixed together and tossed with frozen turkey meatballs before hot tubbin’ it in a slow-cooker for a few hours.  I came up with this recipe after my sister and I made meatballs over Christmas using the typical chili sauce and grape jelly.  One of my sister’s friends mentioned how she used barbecue sauce instead of chili sauce so it got me thinking about using blackberry jam instead of grape jelly.  So this appetizer was born. Any of your favorite bottled or homemade barbecue sauces would work here but I particularly love how the smokiness pairs nicely with the sweetness of the jam.

Serve this as an appetizer or throw a few on a bun for a fun and different meatball sandwich.

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs (makes 8 servings)

  • 10 oz. seedless blackberry jam
  • 12 oz. hickory smoke barbecue sauce
  • 24 oz. frozen turkey meatballs

Place jam and barbecue sauce in the bowl of a slow-cooker and mix together. Add in frozen meatballs and toss until meatballs are coated. Turn slow-cooker on high and cook for 3 hours, stirring occasionally. Top with chives, basil, or scallions before serving.

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Blackberry-Peach Crisp

Have you had blackberries or peaches yet this summer?  I hope so!  Have you baked them with some brown sugar and oats?  Do that next!  For someone like me who has a very prominent sweet tooth, it’s important that I find desserts that satisfy those cravings without making me feel rotten afterward.  My mom used to make apple crisp all the time when I was younger and, as a result, I love a good fruit crisp – especially the “crisp” part.  I mean, flour, sugar, oatmeal, butter, how can you go wrong?  When I came across this recipe for Blackberry-Peach Crisp, I was a little worried that the topping wouldn’t be as sweet and decadent tasting as the good old-fashioned crisps of days past but this dessert did not disappoint.

Fresh blackberries and peaches are mixed with nothing more than fresh orange juice (I used clementine juice!) and vanilla, allowing their natural sweetness to shine through.  The fruit mixture is placed in individual ramekins and topped with a gooey coating of whole-wheat flour, oats, brown sugar, canola oil, and honey which melts together to form a crunchy topping.  The fruit gets perfectly soft and bubbly as it cooks and is delightfully mildly sweet.  This crumb mixture, which is spiced up with cinnamon and nutmeg, isn’t loaded with flour, thank goodness, but instead has a consistancy closer to granola which makes my toes curl.  And because this dessert is baked in ramekins, portion control is easy to maintain (only 159 calories a serving!).  I could easily make a batch of this crumb topping and eat it with nothing but a spoon and a smile.  And maybe some ice cream.  I’ll keep this recipe close by to use later in the fall with apples and pears.  My mouth waters just thinking about it.

If you like this, also check out Blueberry-Peach Cobbler.

The ingredients:

Combine berries, peaches, juice and vanilla in a bowl and mix well.

In a separate bowl, combine whole-wheat flour, oats, brown sugar, canola oil, honey, cinnamon and nutmeg with hands until moist and crumbly.

Spoon fruit mixture into four 4-oz ramekins coated with cooking spray.  Scatter crumb mixture evenly over the top of each.

Bake in a 375°F oven for 15 to 20 minutes or until fruit bubbles and top is golden brown.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Self Magazine

Greek Yogurt with Warm Berry Sauce

Are you one of those people who doesn’t like a really sweet dessert?  Or are you someone like me who loves sweet dessert but doesn’t want to feel guilty after eating it?  And are you also someone like me who keeps frozen fruit on hand for smoothies?  If so, Greek Yogurt with Warm Berry Sauce is just for you.

Frozen blueberries and blackberries are simmered with sugar, water, and lemon juice to create a rich and vibrant berry sauce that is spooned over plain Greek yogurt for a slightly tart yet slighty sweet and overall delicious dessert treat.  The smell of cooking berries permeates the kitchen so beautifully that you wonder why you ever bought a berry-scented candle before.  This berry sauce is beautiful and would be delicious over ice cream, pancakes, waffles, or anything else you can think of.  Use any mixture of berries you like as I think strawberries or raspberries would be delicious too. 

The ingredients:

Combine blueberries, blackberries, water, lemon juice, and sugar in a small saucepan.  Bring mixture to a boil and reduce heat to medium-low, simmering for 10 minutes

Stir in butter until melted.

Spoon 1/2 cup yogurt into each of 4 bowls and top each serving with about 1/4 cup sauce.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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