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The Good Hearted Woman

Home Cooking & Cozy Living

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Classic Fresh Blueberry Pie

August 6 By Renée 8 Comments

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night. 

Classic Fresh Blueberry Pie recipe

This post may contain affiliate links, but don’t worry – they won’t bite.

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There really isn’t anything quite like a slice of fresh blueberry pie with a scoop of cold vanilla ice cream on a hot summer evening. 

Our blueberry bushes yielded a bumper crop this year, and I’ve been freezing and baking up berries – including blueberry pies of all shapes and sizes – for a few weeks now. I’d forgotten how much I love baking with fresh blueberries!

As I was developing this blueberry pie recipe, I compared the results against my memories of the best blueberry pie I’ve ever eaten; decades ago at a little boat-in family restaurant called Harmony Falls on the shore of Spirit Lake, at the foot of Mount St. Helens. (Needless to say, it’s been awhile.)

We couldn’t be more pleased with the outcome of this pie recipe! The filling is sweet, tart, juicy blueberry bliss; and the flaky, tender, slightly sweetened crust adds the perfect finishing touch. 

Whether it’s been decades or days since you last ate a slice, this fresh blueberry pie will bring back memories of pies-gone-by like they happened yesterday. You are going to love it! 

Wavy LineHow many blueberries do I need for this pie?

Reality: This is how I measure berries for a pie. 

Blueberries piled in large pie dish, rounded at top.

For the purposes of this post, I weighed the berries I used so I could give an exact measurement in the recipe. (About 42 ounces for a deep dish, and 21 ounces for a standard single pie.)

However, if you fill you pie pan(s) so that the top rounds up just a bit, you will have the exact right amount for your pie. The rest of the ingredient amounts are based making filling for one deep dish blueberry pie (as pictured here) or two standard 9-inch pies.

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done. 

Why is it so important to rinse blueberries before baking with them?

As you may know, you should never rinse blueberries until you are ready to use them. Rinsing removes the “bloom,” which is the waxy, silvery-white coating that appears on blueberries, grapes, and some plums. Bloom acts as a barrier against insects and bacteria, and helps to seal in the fruits’ moisture. Rinsing breaks down this protection, ultimately allowing the berries to cook more efficiently.

For the purposes of this recipe, rinsing also adds just enough liquid to the mixture to allow the tapioca to begin working its magic before the berries begin to burst during baking. Do not skip this step, or your filling may not cook correctly.

Classic Fresh Blueberry Pie recipe

What about the pie crust? 

You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), my favorite, go-to sweet pie dough recipe is tender, flaky, and easy to make. (And if you follow the directions, it’s next to foolproof!) 

Follow these three easy rules for successful pie crust: 

  1. Keep everything crust-related ICE COLD! That means; if you aren’t using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.) 
  2. Mix in the fats by hand, and leave pea to peanut-size pieces in the dough. 
  3. Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don’t try to make it so. 

One more important Pie-Making Tip:

I have one more tip for successful pie making, blueberry or otherwise: invest in a good 9½-inch rimmed glass pie dish. Get a deep dish or standard pie dish depending on your preference, or both!

I prefer a glass pie dish over metal or ceramic for a couple of reasons; most notably, I can see through glass to check the color of my bottom crust, which is a primary determinate for whether the pie is done or not. 

Do I have to make the pie crust all fancy like this pie? 

Nope. You can top it with a well-vented solid crust; or better yet, make a simple lattice crust.

Want to fancy it up? Vary the size of your lattice strips, and add a few super simple pie dough roses like I did! [How-to post coming next week.] 

If you decide to go with a solid top crust, be sure to cut some large vents, or better yet, use a small cookie cutter to open up the top to allow all that steam to escape while the berries are cooking. 

blueberry pie before baking

For the top crust, you can go as simple as you want; but if you like this design, it’s super-easy to put together. To make it, I sliced a few random strips of pie dough, cut some simple leaves, and made five simple “4-circle” pie-dough roses. 

Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges. 

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5 from 4 votes

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Recipe makes enough filling for one 9-inch deep-dish blueberry Pie, or two standard 9-inch pies.
Prep Time30 mins
Cook Time55 mins
Cooling Time1 hr
Total Time2 hrs 25 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American, Comfort Food, Seasonal
Keyword: blueberries, pie
Servings: 12 servings
Calories: 405kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

  • 42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
  • 4 tablespoons instant tapioca
  • 2/3 cup white sugar See Notes below.
  • 1 tablespoon all-purpose flour
  • 1½ teaspoons fresh lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon butter cut into small pieces
  • 1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)
US Customary - Metric

Instructions

  • Preheat oven to 400°F [200°C].
    Pour fresh berries into your pie dish to measure out proper amount.
    PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
    fresh blueberries in pie dish
  • Gather and prep all ingredients.
    blueberry pie ingredients
  • Rinse blueberries in colander. This step is NOT OPTIONAL.
    blueberries in colander
  • In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
    mixing blueberry pie ingredients
  • Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
    blueberry pie filling mixed
  • While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
    Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
    Put rolled bottom crust in freezer for 5 minutes before proceeding.
    bottom pie crust
  • Fill chilled pie crust with prepared filling.
    blueberry pie filling in crust
  • Sprinkle lemon juice over top of pie. Dot with butter pieces.
    butter pie filling
  • Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
    If you use a solid top crust, be sure to cut a few vents.
    If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
    blueberry pie before baking
  • Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
    • 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
    • Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
    After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
    Pie is done when crust is light golden brown and filling is bubbly.
    Allow pie to cool completely before serving.
    blueberry pie baked

Notes

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done. 

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet. 

Nutrition

Serving: 1slice | Calories: 405kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 110mg | Fiber: 3g | Sugar: 24g | Vitamin A: 319IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Classic Fresh Blueberry Pie recipe

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game! 

Why does this blueberry pie recipe include both flour and tapioca as thickeners? 

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others. 

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act. 

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling. 

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors. 

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Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in. 

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Easy Classic Fresh Blueberry Pie    Easy Classic Fresh Blueberry Pie

  Easy Classic Fresh Blueberry Pie

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Recipes, Sweets, Vegetarian Tagged With: baking, berries, blueberries, Comfort Food, Pastry, pie, seasonal, Sweet Somethings

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon. 

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of Fresh Strawberry Crème Crêpes would be the picture they would use to illustrate it.

This post may contain affiliate links, but don’t worry – they won’t bite.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!

Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up). 

Fresh Strawberry Crepes

I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.

Instagram shot of strawberry Crepes

The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!blank

Creamy Fresh Strawberry Crêpes

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Dessert
Keyword: brunch, mothers day, strawberries,, strawberry crepes
Servings: 12 crepes
Calories: 249kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Crepe Turner (or Spatula)
  • Stand Mixer
  • Blender

Ingredients

  • 2 pints Strawberries hulled and sliced, divided
  • 2 cups heavy whipping cream
  • 2/3 cup white sugar
  • 1 tablespoon vanilla
  • 1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)

Instructions

  • In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.

To make Strawberry Crème:

  • With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
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  • Mix in the sugar until stiff peaks begin to form.
  • Turn mixture on LOW and stir in pureed strawberries.
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  • Refrigerate strawberry crème until you are ready to assemble crêpes.
    Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Assembling the Crêpes

  • Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
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Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe. 

Nutrition

Serving: 1crepe | Calories: 249kcal | Carbohydrates: 28.8g | Protein: 4.4g | Fat: 13.1g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking the Crêpes

A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard. 

Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruits or berries
  • Whipped cream
  • Jam or jelly

Instructions

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

  • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
    Start your pan on medium low and work from there.
  • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
    (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
    Cook for about 1 minute.
  • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
  • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
  • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
  • To defrost frozen crepes, place them in the refrigerator.
  • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Flipping Crêpes

Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half. 

Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.

I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan! 

Creamy Fresh Strawberry Crêpes

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 Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}   Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Fresh Strawberry Crepes
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014. 

Filed Under: 30-Minute Meals, Sweets, Vegetarian Tagged With: berries, Breakfast, brunch, crepes, French, strawberries

Pennington Farms Blackberry Buckle

February 9 By Renée 11 Comments

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley. 

Pennington Farms, Applegate Valley - Jacksonville Inn - Travel Oregon: A Day in Jacksonville | The Good Hearted WomanIf you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman
My visit to Pennington Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own. This post may contain affiliate links, but don’t worry – they won’t bite.

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

Open year-round, a visit to Pennington Farms  recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make. 

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

  1. When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
  2. Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
  3. Do not wash berries until just before eating, and then only briefly in cold water.
  4. To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
  5. When baking with frozen berries, do not thaw before using.
Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman
5 from 1 vote

Pennington Farms Blackberry Buckle

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Print Recipe Pin Recipe
Course: Dessert
Servings: 8
Author: Pennington Farms, Grants Pass, OR

Ingredients

Batter:

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter softened
  • ¾ cup sugar
  • 1 egg
  • ½ cup milk
  • 2 cups fresh or frozen blackberries

Topping:

  • ½ cup flour
  • ½ cup sugar
  • ¼ cup butter

Instructions

  • Preheat oven to 350°F. Grease a 9x9 baking dish. 
  • In a medium bowl, combine flour, baking powder, and salt. Set aside. 
  • In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg. 
  • With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth. 
  • Spoon batter into prepared pan. Evenly distribute berries over top. 

Topping

  • In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries. 
  • Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream. 
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
[email protected]

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

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Blackberry Buckle Recipe, Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman   Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted WomanWavy Line

Disclosure: My visit to Pennington Farms was included as part of a Travel Oregon press trip. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

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Relax, unwind, and take a trip back through Oregon history – at the McCully House in beautiful Jacksonville, Oregon. {Plus a Ghost Story!}

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Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

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Filed Under: Oregon, Pacific Northwest, Recipes, Southern Oregon, Sweets Tagged With: baking, berries, Comfort Food, Pastry, Sweet Somethings

Strawberry Soufflé Omelet with Caramelized Almonds

June 19 By Renée 15 Comments

Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.

Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

This post may contain affiliate links.

This is one of my favorite recipes from Janice Cole’s cookbook, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. A cross between an omelet and a souffle, this brunch-friendly dish is far easier to make than its name suggests. (If you haven’t already, be sure to check out my cookbook review and interview with Janice.)

Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

Strawberry Souffle Omelet with Maple-Caramelized Almonds
5 from 3 votes

Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.
Print Recipe Pin Recipe
Course: Breakfast, Brunch
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Maple-caramelized Almonds

  • 1/2 tablespoon butter or coconut oil
  • 1/2 cup sliced almonds
  • 2 tablespoons pure maple syrup honey works equally well

Omelet

  • 6 eggs separated
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons butter or coconut oil

Topping

  • Powdered sugar
  • 1 pound fresh strawberries slices (about 3 cups)

Instructions

To caramelize almonds:

  • Line a cookie sheet with parchment paper.
  • Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.)
  • Add the almonds and cook for about a minute - until they just barely begin turning golden.
  • Add the maple syrup (or honey) and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.
  • Spread over parchment and break into bite-sized pieces.

Omelet:

  • Preheat oven to 400° F. In a large mixing bowl, beat egg whites with an electric mixer until frothy. Add sugar and continue to beat until soft peaks form. Do not overbeat. Transfer to another large bowl.
  • Add egg yolks to the same mixing bowl the egg whites were beaten in and sprinkle with salt and pepper. Beat at medium speed until pale yellow and very thick.
  • Mix half the prepared egg whites into the egg yolks.
  • Pour the egg yolk mixture over the remaining egg whites and gently fold in. Fold until completely blended.
  • Melt butter in a large ovenproof skillet over medium heat. Swirl the butter to coat bottom. Pour the egg mixture into the pan and gently smooth the top with a spatula. Cook for 1 minute (do not stir). Put the pan in preheated oven and bake 10 minutes or until golden brown, puffed, and set.
  • If necessary, run a knife around the side of the pan to release the omelet. Slide it onto a large platter if desired. (I skipped this step because I think the cast iron makes a nice presentation.)
  • Sprinkle with powdered sugar, and top with sliced strawberries and caramelized almonds.

Notes

NOTES:
The original recipe suggest using unsalted butter, but I prefer the slightly seasoned taste that salted butter lends to the edges.
I use my 10-inch cast-iron skillet for this dish and it turns out perfectly.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Chicken & Egg {Book Review} | The Good Hearted Woman

The 10-inch Cast Iron Chef’s Skillet that I used for this recipe is my personal favorite pan. It’s gently sloping sides make it perfect for almost everything.

Strawberry Souffle Omelet with Maple-Caramelized Almonds


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Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman
Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Main Dishes, Vegetarian Tagged With: baking, berries, Breakfast, brunch, eggs, Sweet Somethings

Fresh Berry Compote {Recipe}

June 4 By Renée 10 Comments

Fresh Berry Compote, a whole-fruit marriage of syrup and jam, is a quick, easy, and exceptionally versatile condiment.

Fresh Berry Compote Recipe | The Good Hearted Woman

Sometimes it’s best to keep things simple: Fresh Berry Compote doesn’t need a lot of introduction or fancy flourish. This whole-fruit marriage of syrup and jam can be made with fresh or frozen berries, and comes together so quickly that you can have it ready to serve by the time your pancakes are done. It’s not just for pancakes and waffles either – try it over pound cake, ice cream, scones, biscuits, or mixed into a smoothie or a milkshake for a little something extra.

Rich, Creamy, Dairy-free Vanilla Bean ICe Cream made with coconut milk | The Good Hearted Woman

Homemade {Dairy-free} Vanilla Bean Ice Cream with Fresh Berry Compote

If you live in the Portland-Metro area, be sure to check out my complete Farmers’ Markets Guide.

Fresh Berry Compote Recipe | The Good Hearted Woman

Fresh Berry Compote {Recipe}

Cook Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Servings: 2 1/4 cups
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 cups crushed berries strawberries, Marionberries, blackberries, raspberries, etc.
  • 1 teaspoon lemon juice
  • Pinch Salt
  • 3 tablespoons butter or coconut oil

Instructions

  • In a small saucepan, bring water and sugar to a boil. Reduce heat to low.
  • Add berries, lemon juice, and salt. Increase heat and return to boil.
  • Remove from heat and stir in butter until melted.

Notes

If you have plenty of berries, double the recipe!
Any berries or combination of fresh or frozen berries will work - strawberries, blackberries, raspberries, etc.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Fresh Berry Compote Recipe | The Good Hearted Woman

I always put my waffles in the garden before I eat them – don’t you? #weirdstuffbloggersdo

Disclosure: This ad bar ↑ contains affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

Fresh Berry Compote Recipe | The Good Hearted Woman

Filed Under: Gluten-free, Recipes, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: berries, Fruit, Sweet Somethings

Raspberry Sundae with Ginger-Butterscotch Sauce

June 25 By Mr. B 2 Comments

An important notes from Mr B…

Last night, I had a serious craving for something sweet, so Renée went down to the kitchen and came back with a bowl of this stuff.  After the first bite, my exact words to her were, “Oh Baby, you need to blog this!”  But I know she won’t.  She doesn’t usually like blogging about stuff that’s bad for you, or meat, or stuff made with a lot of store-bought ingredients.

I, on the other hand, have no problem with any of that.

So here’s Renée’s Raspberry Ginger-Butterscotch Sundae, which I’m pretty sure is one of the best ice cream combinations I’ve ever tried.

Raspberry Sundae with Ginger-Butterscotch Sauce | The Good Hearted Woman

Raspberry Sundae with Ginger-Butterscotch Sauce | The Good Hearted Woman

Raspberry Sundae with Ginger-Butterscotch Sauce

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Keyword: ginger, ice cream, ice cream sundae, raspberries, sundae
Servings: 1 serving
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 1-3 scoops Vanilla Bean Ice Cream
  • 2 tablespoons Butterscotch Syrup
  • 1 tablespoon Ginger Syrup
  • 1 handful Fresh Raspberries

Instructions

  • Mix two parts butterscotch syrup with one part ginger syrup. Drizzle over ice cream and garnish generously with raspberries.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m pretty sure that after this, Renée will be making butterscotch sauce from scratch. See how I suffer?

Thanks to my lovely wife for taking this picture and Picmonkeying it up for me.

Filed Under: Beef, Brew & BBQ, Gluten-free, Sweets Tagged With: berries, butterscotch, dessert, ginger, ice cream, raspberries

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