We all love a good Saskatoon berry pie, crisp, or muffin, but what about when you want something different? These Saskatoon Berry Mini Pavlovas are easy, low carb, and they look super impressive!
Because let’s be real, I always want my desserts to look impressive.
Have you heard of bumbleberry? It isn’t actually a berry, but a combination of fresh or frozen fruit including saskatoon berries, blueberries, rhubarb, strawberries, raspberries, or crab apples. The beautiful thing is you can pick whichever three or more you have on hand, in whatever amounts you like, and still call it bumbleberry.
For generations, farm wives have loved making bumbleberry pies and crisps to clean our their freezers of leftover frozen fruit or use up an overabundance of summer fruit.
Whatever your situation, you’re sure to love this easy summer dessert recipe.
You’ve been making pies, and now you have this awkward little bit of pie filling left over. What do you do?
Don’t throw it out, make these easy hand pies instead!
You’ll need 2 heaping tablespoons of leftover pie filling per hand pie, pre-made butter pastry, and a pizza cutter to cut the strips.
Cut a long rectangle, about 4 inches wide and the length of the pastry dough. Add 2-3 heaping tbsp pie filling to the bottom half. Fold over, pinch the dough shut, and poke a few holes through the top with a fork.
Bake at 400 degrees for 20-25 minutes or until golden brown.
What looks like a stretched blueberry, tastes like a combination of blueberries, raspberries, and rhubarb, and is delicious in baked goods?
Haskaps.
You may know them as honey berries.
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A dessert recipe this easy barely deserves a blog post. Yet, here we are. If you’re looking for a rich and creamy egg-free mousse, you have come to the right place. It’s chocolatley and smooth and assembles in under a minute. . . seriously.
