Blueberry Or Cherry Dessert Recipes

CHERRY-BLUEBERRY CRISP RECIPE - (4.1/5)

Steps:

• 1. Preheat the oven to 400 degrees. Spray an 8x8-inch baking dish with cooking spray. Add the cherries, blueberries and brown sugar and stir gently to combine. 2. Cut the butter into cubes and add to the bowl of a food processor. Add flour and pulse until the mixture forms crumbs. Stir in the granulated sugar and nuts. sprinkle mixture evenly over the fruit. Bake for 35 minutes or until top is golden brown and juices are bubbling. 3. Serve with yogurt. Note: Do thaw the cherries, but do not bother thawing the blueberries before cooking. Also try using other fruits. This crisp is also good with frozen yogurt.

BLUEBERRY CHERRY PIE

Steps:

• Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
• Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
• Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

CHERRY BLUEBERRY PIE

Steps:

• In a large bowl, gently combine cherries and blueberries. In a small bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10 minutes., Preheat oven to 425°. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Sprinkle with additional sugar. Cover edge loosely with foil., Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

HUSBAND'S BLUEBERRY/CHERRY DESSERT

Steps:

• Mix the 1st 3 ingredients together and bake for 8 minutes in a 9x13 baking pan at 325 degrees.
• Cool.
• Beat together the cream cheese, sour cream and sugar.
• Fold in the cool-whip.
• Spread over the cooled crust.
• Top w/cherry or blueberry pie filling.
• Refrigerate for two hours before serving.