Berry Crumble Pie Recipe

Berry Crumble Pie Recipe

This berry crumble pie recipe comes from a very popular restaurant and is in demand all year long by its customers. A long standing favorite!

One satiated customer said, “This was by far the best dessert I have ever eaten and my obsession to eat every crumb could easily have been mistaken for an eating disorder!”

This pie features raspberries; however, you could use any favorite pie berry such as blueberries, strawberries, etc. We’ve been given permission to share it with one and all – hope you enjoy!
Ripe raspberries for Berry Crumble Pie Recipe

The Satiating Berry Crumble Pie Recipe

Ingredients:
1 -1/3 cups (2-2/3 sticks) unsalted butter, room temperatureRaspberry trio
2/3-cup sugar plus 1-1/2 to 3 cups of sugar, depending on sweetness of berries (divided)
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3-1/2 cups flour
Almond Streusel (see recipe below)
6 cups (3 pints) raspberries – pick over but do not rinse (see note)
1/2 cup cornstarch
1 tablespoon vanilla extract
12 small disposable pie tins (see note)
Directions:

  • Cream butter and 2/3 cup sugar until well mixed. Add egg and vanilla, scraping with a rubber scraper and mix well.
  • In a mixing bowl, combine salt, baking powder and flour. Add to butter mixture all at once and mix just until combined. Scrape dough onto plastic wrap and form in a flat disk. Cover and refrigerate at least one hour.
  • After dough has chilled, lightly dust a work surface with flour. Divide dough into 12 equal parts and roll out the dough to fit pie tins. You may roll dough scraps over again but be careful not to incorporate too much flour or dough will become crumbly. You may have to chill the scraps again before you roll them. Once you have rolled out the pie shells, fit them into pie tins making sure the dough reaches the outer rim of the tins. Return tins to refrigerator.
  • Prepare almond streusel and set aside.
  • To make filling, preheat oven to 375-degrees. Combine unwashed berries with remaining 2-1/2 to 3 cups sugar (depending on sweetness of berries), cornstarch and vanilla. Immediately spoon about 1-1/2 cups of the berry mixture into each tart shell. It is okay to heap the filling in the shells. The berries will cook down. (See notes).
  • Divide almond streusel evenly among pies. Set on cookie sheets and bake in preheated oven 20 to 25 minutes or until streusel is golden and you see juice from the berries bubbling up in the center of the pies. Remove from oven and cool. Recipe makes 12 pies, one serving each.

Almond Streusal Recipe

Ingredients:Fresh almonds
1-1/4 cups sugar
1/2 cup plus 2 tablespoons of flour
3/4 cup (1-1/2 sticks) cold, unsalted butter cut in very small pieces
1/2 cup sliced blanched almonds

Directions:
Combine sugar and flour. Cut in butter using two knives, your fingers or a food processor. Toss almonds with butter/flour mixture. Refrigerate until ready to use. Divide streusel evenly between pies.

Recipe Notes

  1. Pastry recipe makes enough for 12 individual, 7-ounce pies. You may use disposable pie tins. They should measure at least three inches across the bottom, five inches across the top and be at least 1-3/8-inches high. You my find them at kitchen supply stores and some large grocery stores.
  2. Not washing the berries again will prevent excess liquid in the filling.
  3. After adding sugar and cornstarch to berries, very quickly add mixture to crusts, top with streusel and bake. If berry mixture sits too long, you will have too much liquid.

Fresh washed raspberries

Bean Dip Recipe

Bean Dip Recipes

Studies show that depressed people often lack B vitamins. Beans deliver a significant dose of these vitamins. What better way to get a good helping of them than in a delicious bean dip? Plus the “to-go-with” possibilities are nearly endless.

kidney-beans

Chili Bean Dip Recipe

Try pinto beans with rice, chickpea hummus on pita bread, or a black bean soup. Source: Secrets to Health and Wellness

Ingredients

Bowl of Fresh Beans for Chili Bean Dip
Bowl of Beans for Chili Bean Dip

1 can (16 ounce) pinto beans or 2 cups cooked dried beans
2 tablespoons chopped onion
1 teaspoon chili powder
1/2 cup shredded cheese

Directions

  1. Mash beans in a bowl.
  2. Add onion and chili powder and shredded cheese.
  3. Serve warm or cold with raw vegetables or tortilla chips.

Serving Size: Serving Size: 2 tablespoons dip
Recipe yields 15 servings of dip.

Per serving

  • Calories 40
  • Total fat 1.5 grams
  • Saturated fat 1 grams
  • Trans fat 0 grams
  • Cholesterol 5 milligrams
  • Sodium 115 milligrams
  • Total Carbohydrate 5 grams
  • Dietary Fiber 1 gram
  • Sugars 0 grams
  • Protein 2 grams

Bean Dip Recipe

Don’t limit beans to just entree dishes or soups, use them for dips, in salads, and dessert!

Ingredients

Bean Dip Recipe
Bean Dip

2 cups canned kidney beans
1 tablespoon vinegar
3/4 teaspoon chili powder
1/8 teaspoon ground cumin
2 teaspoons finely chopped onion
1 cup grated cheddar cheese

Directions

Drain the kidney beans, but save the liquid in a small bowl.

Place the beans, vinegar, chili powder and cumin in a blender. Blend until smooth. Add enough saved bean liquid to make the dip easy to spread.

Stir in the chopped onion and grated cheese.

Store in a tightly covered container and place in the fridge.

Serve with raw vegetable sticks or crackers. You can store this dip in the fridge for up to 4 or 5 days.

Notes: If you don’t have a blender, you can mix the first 4 ingredients in a medium bowl and mash with a fork. Then stir in the onion and cheese.

Serving Size: 1/2 cup. Yield: 6 servings.

Per serving:

  • Calories 150
  • Total fat 7 gram
  • Saturated fat 4 grams
  • Cholesterol 20 milligrams
  • Sodium 410 milligrams
  • Protein: 9 grams

Free PDF Downloads

Would you like to download the recipes? Grab the free PDFs!

Frosty Fruity Favs

Frosty Fruity Favs for Summertime Treats

Following are some of our most popular refreshing, frosty fruity favs and even a slushy for healthful and cooling summertime treats. I’ve also added a recipe card image if you’d care to download and print that way. Click on each “card” for a larger, crisper copy.

Chocolate Banana Pops Recipe

Servings: 8 bananas
Prep Time: 10 minutes

4 ripe, firm bananas, peeled and cut into half crosswise
1-1/2 cup dark chocolate chips or white chocolate
3 tablespoons vegetable oil
1 cup toppings such as chopped nuts, colored sprinkles, grated coconut, etc.

Insert stick into the cut end of each banana.
Freeze banana for 1 hour or until solid.
Melt chocolate in microwave or over hot water.
Stir in vegetable oil until mixture is satiny and smooth.
Dip frozen bananas into chocolate, coating all sides.
Place toppings on a flat plate. Roll coated bananas over toppings. Serve.

Fruity Frosty Favs Free Recipe Card

Frosty Fruity Favs Chocolate Banana Pops Recipe Card
Chocolate Banana Pops Recipe Card

Easy Strawberry Frost

1 cup egg whites
6 ounces cold water or non fat milk
1/2 cup frozen strawberries

Blend at slow speed for 20 seconds.
Add one-half cup frozen strawberries.
Blend at high speed for one minute. Enjoy!

Frosty Fruit Favs Free Recipe Card

Frosty Fruit Favs Easy Strawberry Frost
Easy Strawberry Frost Recipe Card

Fruit Slushy Recipe

1 serving

Quick and easy, and additively delicious, this is a great, easy to make snack recipe for kids.

1 tablespoon chia seeds
1-1/2 cup cool water, coconut water, or juice of choice
1/2 to 1 cup frozen fruit of your choice
1/3 cup fat free evaporated milk
Spiced bananas, orange sections or cubed angel food cake

Add all ingredients to a blend and liquefy using the most powerful setting. BLend until smooth. Drink immediately.

Customize! You can use a blend of different fruits or stick to one kind. The possibilities are almost endless.

Frosty Fruit Favs Free Recipe Card

Frosty Fruit Favs Fruit Slushy Recipe Card
Fruit Slushy Recipe Card

Pomegranate Frost Recipe

Serves 6

Ice cubes
1-1/2 cup pomegranate juice
1-1/2 cup cranberry juice
1/2 cup each fresh lemon juice and fresh lime juice
1 bottle sparkling water
8 finely shredded mint leaves

Fill a pitcher half-full with ice cubes. Add the pomegranate juice, cranberry juice, lemon juice,

lime juice, 1-1/ cup sparkling water and the shredded mint; stir until well mixed.

Fill six tall glasses with ice. Pour the mixture into the glasses and serve immediately.

Frosty Fruit Favs Free Recipe Card

Frosty Fruit Favs Pomegranate Frost Recipe Card
Pomegranate Frost Recipe Card

Fruit Shake

Here’s a fruit shake that’s simple, fast and yummy. Also very filling in
the morning.

  • 1 cup orange juice
  • 1 frozen banana
  • 1 cup (approx.) frozen strawberries

Blend all ingredients in the blender. The frozen fruit makes it thick; there is
no need for ice. Try experimenting with different juices and fruits.

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Confetti Grain Salad

Confetti Grain Salad Recipe

Confetti grain salad is a very healthful and satisfying salad with brown rice, tangy lemon juice, green onions, parsley and your favorite vegetables.

Brown rice will only last about six months before it gets stale. When it get stale, it is very difficult to get it tender. You can cook brown rice the same as white rice, just increase the recipe listed above by 1/2 cup liquid.

Confetti Grain Salad
Confetti Grain Salad

 

Ingredients:
1 1/2 cups brown rice, uncooked
3 cups water
Juice of 2 lemons
3 green onions (also called scallions)
1/4 cup minced parsley
1/2 teaspoon salt
Black pepper to taste
1/4 cup olive oil, or other vegetable oil
1 1/2 cups of your favorite vegetables cut into small pieces

 

Directions:

  1. Wash rice and put into a 2-quart pot with water. Bring to boil, then lower heat to simmer, and cook uncovered until all the water is absorbed. (approximately 45 minutes).
  2. Pour into medium sized bowl and allow to cool.
  3. Pour lemon juice over rice and stir. When rice is cooled to lukewarm, add vegetables, salt, pepper, and oil.
  4. Stir and chill at least 1 hour. This dish also can be served warm.

Serving Size: Serving Size: 3/4 cup
Recipe yields 6 servings.

Per serving:

  • Calories 300
  • Total fat 11 grams
  • Saturated fat 1.5 grams
  • Trans fat 0 grams
  • Cholesterol 0 milligrams
  • Sodium 230 milligrams
  • Total Carbohydrate 47 grams
  • Dietary Fiber 4 grams
  • Sugars 3 grams
  • Protein: 6 grams

Download Recipe in PDF

Confetti Grain Salad Recipe
Confetti Grain Salad Recipe

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Camping Breakfast Recipes

Camping Breakfast Recipes

Camping season is almost upon us! For die-hard campers, it never really ends. Following are some delicious recipes to fuel you up for your busy outdoor camping excursions.

Camping Breakfast Recipes

Delicious & Hearty Camping Breakfast Recipes

Campfire Eggs

On a 3-day camping trips? Save the remainder of the bacon from these camping breakfast recipes for the next day’s breakfast.

Ingredients:
8 slices bacon
1-1/2 cups frozen hash browns
Sweet onion
Salt and pepper to taste
6 eggs or 1-1/2 cup liquid egg substitute
1/3 cup milk
1/4 teaspoon salt
1/2 cup shredded Cheddar or Colby cheese

Farm Fresh Eggs
Farm Fresh Eggs

Directions

  1. Cook bacon in heavy skillet until crisp. Remove and crumble bacon. Pour off all but 2 tablespoons fat.
  2. Slice as much onion as your family likes very thin. Add to the pan with the potatoes. Sprinkle with salt and pepper to taste.
  3. Return to heat and fry until potatoes are lightly browned.
  4. Beat together eggs, milk, 1/4 teaspoon salt and pepper. Pour over browned potatoes in skillet.
  5. Cook without stirring until mixture begins to set. Using a spatula, lift and fold partially cooked eggs so uncooked egg flows underneath. Continue cooking for about 4 minutes until cooked but not dry.
  6. Arrange crumbled bacon on top, sprinkle with cheese.

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Breakfast Tortilla Wraps

Ingredients:
1 tablespoon butter
Eggs
Milk
Cheddar Cheese or American Cheese
Bacon
Large flour tortillas

Directions

  1. Beat your eggs together with a small amount of milk.
  2. Melt butter in pan or spray with cooking spray, and add eggs.
  3. In another pan fry your bacon in strips and drain.
  4. After the eggs are cooked, add a spoonful or two to each tortillas, some  cheese and a strip or two of bacon.
  5. Roll up the tortillas and eat!

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Sausage on a Stick

Ingredients:
1 12-ounce package fully cooked smoked sausage links
1 package refrigerated bread sticks

Directions

Spear sausage on stick or hotdog fork. Coil one bread stick dough around each sausage link, pinching ends. Rotate slowly until bread is browned.

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Pineapple or Apple Pancakes

Ingredients:
8 slices canned pineapple
2 large apples
Complete pancake mix (using water)
Syrup

Directions

  1. Mix up your batch of pancake mix according to the directions and prepare as usual.
  2. Place one slice pineapple slice OR sliced apples on pan or griddle.
  3. Pour 1/4 cup batter over slice. Cook on the first side until it starts to bubble on top, then flip and brown the other side.
  4. Serve with syrup or sprinkle with cinnamon sugar mixture. This is especially good when using apples.

Download Recipes in PDF

Camping Breakfast Recipes
Camping Breakfast Recipes

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May all your camping days be filled with sunshine!
May all your camping days be filled with sunshine!

Orange Juice or Milk?

Milk Calcium vs. Orange Juice Calcium

Is the calcium  you get from supplements or fortified orange juice absorbed as well as the calcium from milk?  Scientists at Tuft’s Mineral Bioavailability Laboratory say, “Yes”.

The results of an experiment done by Tuft’s showed that blood and urine tests proved that calcium from all three sources was equally absorbed.  This is good news, especially for people who do not like or cannot drink milk. A glass of orange juice can make up for the milk many people get in their  daily morning cereal.

Reduce Dairy Fat with Low Fat Milk

However, it is worthy to note that this doesn’t make the three calcium sources nutritional equals.

Milk, for example, contains protein, vitamin D, vitamin B12, riboflavin and phosphorus. Orange juice has vitamin C and folate. Supplements are great if you need to get calcium, but overall, it is always best to get it in food if possible.

In other words, building a healthful diet is not just about getting enough calcium. It is important to construct and eating plan with a wealth of vitamins and minerals, which is why fruits, vegetables, whole grains, beans, low-fat dairy and other low-fat protein sources should all be figured in.

Since fruits are a favorite among many and rightfully so, how about a very enjoyable, refreshing fruit treat? And since we can’t leave out all-important vegetables, consider the quick recipes below the fruit-sweet treat.

Island Party Kabobs Recipe

Star Fruit  Sweet orange for Orange juice
Mangoes
Bananas
Oranges (but not if too juicy)
Kiwifruit Slices
Assorted Melons

Assemble on kabob sticks and serve.  Chill in the refrigerator before serving for a tasty cooler on a hot summer day.

Veggie UP Tuna or Egg Salad

Let’s not forget our vegetables!

Serve tuna or egg salad a new way by cutting off the top of a hard roll,  hollowing  it out and filling it with the salad. Add fresh onion, tomato and lettuce and put the top back  on. Enjoy.

Chili Bean Pita Pizzas

Black beans, corn, plum tomato and green chilies in a pita. This one packs a wallop of vegetable goodness!

Spread 1/4-cup fat free salsa over two small (6-inch) unopened pitas.  Divide 1/2-cup canned black beans (rinsed and drained), 1/2 cup corn kernels, 1 chopped plum tomato, and 1-tablespoon chopped green chiles between the two pitas.  Top with 1-1/2-ounce 2-percent Monterey Jack cheese.  Bake in a 450-degree oven for eight to ten minutes.

Home Grown Herbs

Home Grown Herbs Uses and Storage Ideas

Many home grown herbs will freeze beautifully to extend their shelf life. For best flavor, use herbs fresh out of the garden whenever possible. Always pinch back basil, thyme, oregano and chives so that you get fullest production out of the season.

Home Grown Herbs
Home Grown Herbs

Plants like rosemary need a good cutting now and then to keep them from getting too woody. If you haven’t planned a meal around your pruning, try some of these ideas to preserve your herbs.

Freezing Herbs

Wash herbs very well and gently pat dry with paper towels. Wrap leaves or sprigs in freezer paper or place in freezer proof zip-lock bags. Seal and freeze. These herbs can be chopped and thawed for use in cooking, but are not suitable for garnish. They will become limp when thawed. Flavor is best if herbs are used within a few months.

Herb Cubes

This is a very convenient way of storing herbs. Put the clean, dry herbs into the bottom of an ice cube tray. Fill the compartments with water or stock. Then when you need herbs, just pop them into soups, stews or sauces. You can mix and match to make combinations that you use in your recipes.

Drying Fresh Herbs

One thing to remember when using dried herbs as compared to fresh, is that you want to use 1/3 teaspoon powdered or 1/2 teaspoon crushed for every tablespoon of fresh.

Dried herbs for fresh herbs
Dried herbs for fresh herbs

Air drying is the simplest method requiring only rubber bands to secure the stems of herbs together.  Just hang upside down in a dark, airy area with good air circulation until dry. This method takes the longest time.

Microwave Drying Herbs

Helpful Healthy Herbs Variety
Healthy Home Grown Herbs

Try this simple microwave drying method with herbs such as parsley, basil, thyme and oregano. Wash and gently pat dry herbs picked in the morning just after the dew has dried. This is when your herbs will have the most oils in the leaves. Spread them out on a microwave safe dish in a single layer between two leaves. Spread them out on a microwave safe dish in a single layer between two paper towels. Place in microwave and cook on high for about a minute Check them. Continue cooking for about 20 seconds at a time until the herbs are just crisp.

Drying Herbs in a Conventional Oven

When drying with a conventional oven, begin by placing the clean herbs on shallow trays in the oven. Leave the oven door ajar and turn the heat to the lowest setting. This would be about 150 degrees. Allow the herbs to dry, testing after each hour. A small electric fan placed to circulate air into the oven cavity will speed the drying time.

Storing Fresh Herbs

When storing, place herbs in airtight jars, out of direct sunlight.

If you’d like more in-depth information on home grown herbs, might we suggest the book, Your Backyard Herb Garden: A Gardener’s Guide to Growing Over 50 Herbs Plus How to Use Them in Cooking, Crafts, Companion Planting and More.

This herb-helpful book by Miranda Smith will teach you everything you need to know about growing your favorite herbs using safe, natural, all-organic methods!

Wild Berry Crumble

Wild Berry Crumble

This wild berry crumble recipe turns out a simple to make, delicious, and very healthy alternative to standard cooked berry crumbles.

By keeping the fruit raw, this recipe has an alkalizing effect on the body. Cooking fruit has an acidifying effect on your body.

Wild Berry Crumble Berries

Wild Berry Crumble Recipe

Base:
1 cup oats
1/2 cup almonds
1/4 teaspoon cinnamon
3 tablespoons unpasteurized honey

Combine the above ingredients in a food processor. Process until mixed, but still slightly coarse. Divide evenly among small dessert bowls (approximately four).

Fruit Filling:
2 cups mixed berries, frozen or fresh

Divide the fruit among the four dessert bowls, placing it on top of the oat and almond mixture.

Sauce:
1/2 cup unsweetened juice (apple, pear, or another of your choice)
1 tablespoon Arrowroot Powder

Combine the juice and arrowroot in a small saucepan. Bring to boil, stirring constantly, until mixture thickens. Pour over the fruit. Refrigerate until set (1 to 2 hours) and serve.

Recipe Note

Alternatively, make Wild Berry Crumble the day before serving.

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  • Nutritious Berries – Berries pack quite a nutritional bang for your buck! They provide important amounts of vitamins, especially vitamin C, plenty of fiber, plus antioxidants and phytochemicals. All are known to help prevent certain diseases.
  • Exceptional Blueberries – Bursting with flavor and boasting the highest antioxidant level of any fruit or vegetable, the simple blueberry abounds with flavor and good nutrition. Blueberries are naturally sweet and low in calories. They are easy to eat, cook or bake with and exceptionally nutritious.

Date Shakes

Date Shakes: Nutritionally Sound Drinks

Date shakes are an iconic food of southern California’s Coachella Valley. This is where the treat originated when date gardens began offering locals and travelers milkshakes made with dates and ice cream.

Dates are rich in polyphenols, a plant antioxidant that have a higher capacity of reducing oxidative stress.

Dates are free of saturated fat, trans fat, sodium and cholesterol.  Including dates into a daily diet contributes to keeping a heart healthy.  Give them a try in the recipes below for cool, creamy date shakes!

Did you know?

Fresh California Dates, Deglet Noor and Medjool varieties are now certified by the American Heart Association.

Date Shakes – The Recipes

Low Fat Date Yogurt ShakeDate Shakes
Makes 1 serving.

1/2 cup chopped California dates
1/2 medium banana
1/2 cup orange juice
1/2 cup plain nonfat yogurt
1/2 cup crushed ice

Combine first three ingredients in blender. Puree until dates are finely chopped. Add yogurt and ice. Blend until just combined.

Tropical Date Shake
Makes 1 serving.

1/2 cup California dates
1/2 cup pineapple juice
2 tablespoons shredded coconut
1-1/2 teaspoons light rum, (optional)
3 scoops vanilla frozen yogurt

  1. Combine all ingredients except frozen yogurt in blender and puree until dates are finely chopped.
  2. Add frozen yogurt; blend until just combined.

Orange Date Shake
Makes 1 serving.

1/2 cup California dates
1/2 cup orange juice
3 scoops vanilla frozen yogurt

  1. Combine dates and orange juice in blender. Puree until dates are finely chopped.
  2. Add frozen yogurt. Blend until just combined.

Recipes courtesy of the California Date Administrative Committee.

Choose Your Vegetable

Choose Your Vegetable for a Custom Health Boost

All vegetables are healthy. That is pretty well known. But how about you choose your vegetable based on a specific health need?

  • A 1/2-cup serving of carrots is an excellent source of vitamin A, which is important for vision, especially night vision, and for helping maintain healthy skin. Carrots are some of the best things you can munch on for a snack.  Nutritionally, eating carrots raw is fine, but cooking them until they are crisp-tender makes the nutrients more available. This is because carrots have a tough cellular wall that is difficult for the digestive system to break down.
Bunch of fresh carrots
Carrots
  • A 1/2-cup serving of broccoli is a source of vitamins Vitamin A and C. Vitamin C helps maintain healthy gums and teeth and also works with other nutrients to promote healing of cuts. Broccoli that has been cooked still has 15 percent more vitamin C than an orange and as much calcium as milk.
Choose Your Vegetable of Broccoli
Broccoli
  • A 1/2-cup serving of canned tomatoes offers a good source of vitamin C and vitamin A.  In fact, a can of tomatoes is loaded with vitamin C, fiber, potassium and iron. What makes these ruby gems even more special is their rich load of lycopene, which becomes more bio-available to your body when it is cooked.
A single tomato
Tomato

 

  • A 1/2-cup serving of snow peas is a good source of vitamin C and fiber. Fiber helps keep your digestive tract moving smoothly.  Snow peas are a rich source of vitamin C and a source of vitamins A (as beta carotene). They also contain Vitamins B1, and B2. See also: High Fiber Recipes.

 

Snow Peas
Snow Peas