Browsing Tag:

berry

Strawberry Almond Tart

Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart – a wonderfully simple and delicious Spring dessert that everyone can enjoy.

Strawberry Almond Tart (gf) via forkknifeswoon.com

I’ve been baking with a lot of chocolate lately, so it’s probably time for me to return to my other true love: berries.

Prepare yourselves for a bevy of sweet berry treats as they make their way into season!

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April 8, 2020

Strawberry Jam Crumble Bars

Easy homemade strawberry jam crumble bars. They’re filled with everything to love about a classic strawberry fruit crisp – flavorful strawberries nestled between a buttery brown sugar and oat crust and crumble topping – but in convenient hand held form! Made with simple pantry ingredients, easily adaptable (egg free, vegan, gluten free options), and perfect for sharing.

Easy Strawberry Jam Crumble Bars via forkknifeswoon.com

It’s no secret that I love a good fruit crumble – I’ve filled this blog with countless variations of them. What’s not to love about juicy seasonal fruit nestled under a buttery blanket of gently-spiced, brown sugar-laced, oat crumble goodness?

If that’s so wrong, I don’t want to be right.

I’m especially fond of jammy crumble bars. They combine everything wonderful about a traditional fruit crisp, but are portable, can be made in advance, keep well for a few days, and are easier to serve to a berry loving, crumble adoring, crowd.

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March 22, 2020

Easy Raspberry Scones with Lemon-Vanilla Icing

This is my favorite raspberry scones recipe with sweet raspberries, a hint of vanilla, and a drizzle of lemon icing. They’re flavorful, crisp on the outside yet still tender and moist in the center, made with simple ingredients, and perfect for breakfast or brunch!

Raspberry Scones with a Lemon Vanilla Icing via forkknifeswoon.com

For a long time I thought of “scones” as a dirty word. A kind of sad, runner up to more delectable breakfast treats, like fruit-laden muffins or gooey cinnamon rolls or buttery coffee cakes. My experience with scones was all too often hard and dry and bland …akin to what I imagine Hagrid’s rock cakes must be like.

However, after lots of recipe testing, they’ve become one of my favorite pastries to make from scratch, and are now in my vocabulary as something much different:

Think a tender, biscuit-like center that’s soft and flaky, and studded with juicy raspberries. A barely crisp crust topped with the sweet crunch of raw sugar. And a quick drizzle of lemon-kissed vanilla icing that adds a welcome tartness to these sweet, buttery, flavorful – and now definitively indulgent – breakfast treats.

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August 9, 2019