berries | Keep It Sweet Desserts

The prettiest parfaits layered with lemon whipped cream, fluffy meringue and fresh berries.

I’d love to say that I had this big “creative” idea to turn a pavlova into a parfait but that would be a lie. In fact, I had all intentions of sharing a perfectly pretty pavlova with you until mine crumbled a bit too much and looked like an all around hot mess.

But while it looked eh it tasted perfect. The baked meringue was light and crispy on the outside and fluffy and soft on the inside. It was way too delicious to throw away. And while the resulting dessert wasn’t exactly what I planned, it actually worked out better. I really enjoyed serving the individual glasses to friends. It’s not my usual serving choice but it was just right.

Lemon Berry Pavlova Parfaits

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The prettiest parfaits layered with lemon whipped cream, fluffy meringue and fresh berries.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6 individual servings

Ingredients

6 cocktail glasses or glass bowls
1 pavlova broken into bite sized pieces (can substitute broken meringue cookies as well)
355 milliliters (1½ cups) heavy whipping cream
44 milliliters (3 tablespoons) lemon juice (~1 lemon)
53g (~1/4 cup) granulated sugar
2½ cup fresh berries washed and dried (I used a mix of raspberries, blackberries and sliced strawberries)

Instructions

Prepare lemon whipped cream; in the large bowl of an electric mixer with whisk attachment, beat cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
Put about ⅓ of a cup of whipped cream on the bottom of each glass; layer with ⅓ cup of berries in each glass; follow that layer with crumbled pavlova (enough to reach the rim of each glass)
Dollop remaining whipped cream on top of each parfait along with a couple of berries
Serve immediately or chill in refrigerator until ready to enjoy

Notes

Pavlova can be baked up to three days in advance. Just store in an airtight container and break into pieces right before putting together parfaits
Parfaits prepared and served on same day but can be enjoyed within three days

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A summer berry crisp topped with buttery oat crumble. It just so happens to be gluten-free!

I know I’ve talked about this before, but I have a serious issue when I see summer fruit at Costco. I can NOT buy enough. A few weeks ago, I needed food for five days, just five. Now, given my current insatiable pregnancy hunger, I do eat enough for an extra person, but I’m pretty sure that either way, Matt and I can not possibly consume 4 pounds of blueberries, 4 pounds of strawberries and 1 pound of blackberries in just five days. Believe me, I’ve tried. So what’s a person to do when they have an excessive amount of fruit? Bake of course.

I generally don’t let a season pass without making at least one warm fruit crumble of sorts. They are almost too easy to make and compared to some of my typical baking, they are definitely on the lighter side. Of course a generous helping of ice cream is always necessary, but hey, a pregnant lady needs calcium! This might be one of my favorites because it is heavy on the blueberries. There was one summer where I swear, we made blueberry crisp multiple times a week throughout the entire season. So between the nostalgia, and the wonderful bursts of flavor, this crisp definitely made me happy.

{Gluten-Free} Summer Berry Skillet Crisp

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A summer berry crisp topped with buttery oat crumble. It just so happens to be gluten-free!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6 servings

Ingredients

Topping:

55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
40g (~1/2 cup) old fashioned oatmeal*
70g (~1/3 cup, tightly packed) light brown sugar
55g (1/4 cup) cold unsalted butter, cut into small cubes

Filling:

450g (~4 cups) blueberries
370g chopped strawberries (from 465 grams / 1 pound whole)
400g (~4 cups) blackberries
57g (~1/4 cup) granulated sugar
15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
15 milliliters (1 tablespoon) fresh lemon juice (~1/2 lemon)
14g (1 tablespoons) unsalted butter, chilled, cut into small pieces

Instructions

Pre-heat oven to 350 degrees
In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
Add butter and use fingers to combine until mixture is slightly lumpy; set aside
Prepare filling; in 10 or 12-inch skillet, stir together fruit, granulated sugar, oat flour, lemon juice and butter; sprinkle evenly with topping
Bake for about 30 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time

Notes

Adapted from my Winter Fruit Crisp and Blackberry, Peach and Pistachio Crisp*
If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
You can replace fresh berries with frozen but cooking time may increase
This warm berry crisp is best served family style with generous scoops of ice cream
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold

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