Smith Berry Barn

Dessert

Baked Apples with Crisp Topping

October 12, 2016
Course

Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Start with
  • 6 medium apples
  • 1 cup apple cider (sub water if necessary)
  • 12 Tbs raspberry rhubarb jam (Smith Berry Barn brand is the best!)
For the Topping
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup oatmeal
  • 1/4 cup hazelnuts (chopped)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 pinch freshly grated nutmeg
Servings: servings
Instructions
Prep the apples
  1. Preheat oven to 350 degrees.
  2. Core each apple and slice in half length-wise.
  3. Scoop out a bit more of the center of each cored area to create a small well for the jam.
  4. Fill each well with approximately 1 Tbs jam.
  5. Place apples (cut side up) in a 9"x13" baking dish.
  6. Pour cider (or water) into bottom of baking dish.
Prep the Crisp
  1. Mix all remaining ingredients with a pastry blender until blended and crumbly. A food processor will work, as well, but be careful not to over-mix.
  2. Evenly distribute the topping mixture on top of each apple half, mounding and pressing lightly to keep it in place.
  3. Bake 35-45 minutes, until apples are softened and topping is golden-brown. Test for doneness by piercing apple with a fork. Baking times will vary depending on the variety of apple you choose.
  4. Serve warm with vanilla ice cream.
Recipe Notes

This recipe can easily be cut in half using an 8"x8" baking dish and half the apples.  However, we recommend preparing the entire topping recipe, so you can refrigerate or freeze the other half to use at a later date.

Pumpkin Chocolate Chip Cookies

October 12, 2016
Course

Pumpkin Chocolate Chip Cookies
Print Recipe
You may have tasted these wonderful cookies at our annual Heirloom Apple Festival. The recipe comes from 'Native American Cooking' and was originally introduced to us by our friends at Wood Haven Preschool.
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Pumpkin Chocolate Chip Cookies
Print Recipe
You may have tasted these wonderful cookies at our annual Heirloom Apple Festival. The recipe comes from 'Native American Cooking' and was originally introduced to us by our friends at Wood Haven Preschool.
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
  • 1 cup sugar
  • 1 cup unsalted butter (softened)
  • 1 cup canned solid-pack pumpkin (or fresh equivalent)
  • 1 egg (slightly beaten)
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground allspice
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper.
  3. In a large mixing bowl, cream the sugar and butter until fluffy.
  4. Add the pumpkin, egg and vanilla and beat until smooth.
  5. In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice.
  6. Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, and blend until completely mixed.
  7. Stir in chocolate chips and walnuts (if desired), until well-combined.
  8. Drop cookie dough by spoonfuls (we use a small ice cream scoop) approximately 2 inches apart on cookie sheet(s).
  9. Bake for 12-15 minutes or until golden brown. Cookies should be puffed slightly and will be cake-like in the center when cooked through.

Baked Apples

October 11, 2016
Course

Baked Apples
Print Recipe
This is an easy dessert that can be modified with whatever ingredients you have on hand. Or, use your creativity for new flavor combinations. This basic recipe can be followed with nearly any apple variety and any filling combination (baking times may vary).
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Baked Apples
Print Recipe
This is an easy dessert that can be modified with whatever ingredients you have on hand. Or, use your creativity for new flavor combinations. This basic recipe can be followed with nearly any apple variety and any filling combination (baking times may vary).
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Ingredients
Start with:
  • 4 large apples (see variety notes below)
  • 1/2 cup apple cider
For the filling:
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp crystallized ginger (finely chopped - optional)
  • 1/4 cup hazelnuts (chopped)
  • 1/4 cup oatmeal (or try dried cranberries, raisins, etc)
  • 1 Tbs butter (divided)
Servings: servings
Instructions
To start:
  1. Preheat oven to 375 degrees.
  2. Remove the core from each apple and place in an 8"x8" baking dish. You may wish to core out a little extra apple to make room for more filling.
  3. Pour apple cider into the bottom of the baking dish.
For the filling:
  1. Mix all ingredients in a small bowl and generously fill each apple with the filling.
  2. Place a small piece of butter on top of the filling on each apple.
To bake:
  1. Bake at 375 degrees for approximately 30 minutes. Check for doneness by piercing the apple with a fork.
  2. Bake for an additional few minutes if still firm towards the center. Different apples will take more or less time depending on the density of the flesh.
To serve:
  1. Serve warm with a scoop of vanilla ice cream. Make sure to scoop the extra juices from the baking dish and drizzle over the top of the ice cream.
Recipe Notes

Some of our favorite apples for baking are Jonathan, Jonagold, Honeycrisp, Northern Spy and Rome Beauty.  Visit our Orchard Variety page for more details on each variety.

Blackberry Cobbler

July 29, 2016
Course

Blackberry Cobbler
Print Recipe
This is the cobbler we serve every year at our Berry Festival. Try it with a mixture of blackberries like marionberries and boysenberries or, later in the season, try mixing our Triple Crown blackberries with blueberries. There's no combination that isn't delicious!
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Blackberry Cobbler
Print Recipe
This is the cobbler we serve every year at our Berry Festival. Try it with a mixture of blackberries like marionberries and boysenberries or, later in the season, try mixing our Triple Crown blackberries with blueberries. There's no combination that isn't delicious!
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Ingredients
Ingredients for Filling:
  • 10 cups fresh blackberries (sub 2 cups blueberries if desired)
  • 3/4 cup sugar
  • 3 Tbs cornstarch
  • 1/2 lemon (juice and zest)
Ingredients for Dough Topping:
  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar (plus more for spinkling)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted butter (plus additional 1-2 Tbs, melted for topping)
  • 3/4 cup buttermilk
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Place rinsed berries in large mixing bowl. Add lemon juice,lemon zest, sugar and cornstarch and stir gently to combine.
  3. Pour berry mixture into a buttered 9"x13" baking dish. Place in preheated oven and bake for 30 minutes. While the filling bakes, begin preparing the dough.
To prepare the dough:
  1. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
  2. In glass measuring cup, measure out the buttermilk and mix in the melted butter until smooth and creamy. It works best if you allow the melted butter to cool slightly before mixing.
  3. Slowly add buttermilk mixture to the flour mixture and stir until a soft dough forms. Bring dough completely together with your hands, if desired.
  4. Pat dough into a flattened disc and divide into 12 equal pieces. Form and flatten the dough pieces into rounded discs.
To finish baking:
  1. After the filling has baked for 30 minutes, remove from oven and raise oven temperature to 375 degrees.
  2. Carefully place each of the dough pieces on top of the hot berry filling in an even pattern.
  3. Melt an additional 1-2 Tbs butter and brush gently on the tops of the dough. Sprinkle with sugar to finish.
  4. Bake uncovered for an additional 20-25 minutes, until crust is golden brown and filling is bubbly. This cobbler is best served warm with vanilla ice cream.
Recipe Notes

If you don't have buttermilk on hand, you can easily substitute with a milk/lemon juice combo.  Simple measure the same amount of milk and add approximately 1 Tbs of lemon juice.  You may also use 1/2 cup of whipping cream or half and half along with 1/4 cup sour cream.

Raspberry Rhubarb Crisp

July 29, 2016
Course

Raspberry Rhubarb Crisp
Print Recipe
As with most of our berry dessert recipes, this one can be altered to use just about any fruit you would like. We love the raspberry/rhubarb combo, but any berry medley is wonderful...simply adjust the amount of sugar to taste.
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Raspberry Rhubarb Crisp
Print Recipe
As with most of our berry dessert recipes, this one can be altered to use just about any fruit you would like. We love the raspberry/rhubarb combo, but any berry medley is wonderful...simply adjust the amount of sugar to taste.
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Ingredients
Ingredients for Filling:
  • 3 cups rhubarb (approx 5 stems)
  • 3 cups raspberries
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 cup sugar
  • 2 Tbs cornstarch
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
Ingredients for Topping:
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 cup oatmeal
  • 1/3 cup melted butter
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Prepare the rhubarb by dicing into 1/2" pieces and steaming on the stove top for approximately 3 minutes. Just enough to soften slightly.
  3. In large mixing bowl, gently mix together the berries, rhubarb, lemon juice and lemon zest.
  4. In a separate bowl, mix together the sugar, corn starch, cinnamon and salt until well combined.
  5. Sprinkle dry mixture over berry mixture and stir gently.
  6. Place berry mixture into a buttered 8" square baking pan.
  7. Bake berry mixture for approximately 15 minutes, while you prepare the topping. This allows the fruit mixture to cook and set, without over-baking the topping.
To prepare the topping:
  1. In a large mixing bowl, mix together the flour, brown sugar and oatmeal.
  2. Add the melted butter and stir to combine. You should have a crumbly mixture when fully incorporated. Use your fingers if you'd like!
  3. Remove berry mixture from the oven and carefully sprinkle the topping mixture over entire surface of fruit.
  4. Raise oven temperature to 375 degrees and place pan back in oven to finish baking. Bake for approximately 20 minutes, or until topping is golden brown and filling is bubbly.
Recipe Notes

Sometimes when our fruit is extra juicy, we lose some of our topping into the berry mixture.  We don't mind, though...just top it with some vanilla ice cream and watch it disappear!

Rustic Raspberry Peach Tart

July 28, 2016
Course

Rustic Raspberry Peach Tart
Print Recipe
This is a versatile recipe...use any combination of fruit and/or berries, fresh or frozen. Simply adjust your sugar slightly, to accommodate the natural sweetness of the various fruit used.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Rustic Raspberry Peach Tart
Print Recipe
This is a versatile recipe...use any combination of fruit and/or berries, fresh or frozen. Simply adjust your sugar slightly, to accommodate the natural sweetness of the various fruit used.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Ingredients
Ingredients for Dough:
  • 1 1/4 cup all purpose flour
  • 2 tsp sugar (plus extra for topping)
  • 1/2 tsp salt
  • 8 Tbs chilled unsalted butter (7 Tbs for dough, 1 Tbs for topping)
  • 2 Tbs ice water
  • 2 Tbs sour cream (sub plain yogurt if necessary)
Ingredients for Filling:
  • 4-5 fresh, ripe peaches (peeled and sliced)
  • 1 pint fresh raspberries (approx 2 cups)
  • 3 Tbs sugar
  • 2 Tbs cornstarch
  • 1/2 fresh lime (juice and zest)
Servings: servings
Instructions
To prepare the dough:
  1. Mix dry ingredients (flour, sugar, salt) in food processor just until blended.
  2. Add 7 Tbs chilled, diced butter and pulse in food processor until butter is the size of peas (approx 10-12 pulses).
  3. Mix together the ice water and sour cream and add mixture to food processor, while pulsing to bring dough together.
  4. Pulse just until dough comes together and begins to form a ball.
  5. Turn dough onto a floured surface and pat into a 6 inch disc. Wrap in plastic wrap and chill for approximately 2 hours.
  6. After dough has chilled, place disc on a piece of parchment paper and roll out to a 14-16" circle (this doesn't need to be perfect...that's why we call it 'rustic'!)
  7. Slide parchment paper with dough circle onto a cookie sheet and place back in fridge while you prepare the filling.
To prepare the filling:
  1. Preheat oven to 400 degrees.
  2. Peel and slice peaches into large mixing bowl.
  3. Add fresh raspberries and the zest and juice of the half lime.
  4. In a separate bowl, mix sugar and cornstarch together, then sprinkle over fruit mixture and toss gently. Do not over mix!
  5. Remove the dough from the fridge and spoon the filling into the center of dough circle. Spread fruit out gently, leaving a space approximately 2 inches from edge of dough.
  6. Gently fold edges of dough over the edge of filling, making folded pleats as you move around the circle. It is not necessary to be perfect, but try to keep dough from cracking (patch if necessary by pressing dough together with fingertips). This will help keep any juices from escaping.
Finishing touches:
  1. Melt the remaining Tbs of butter and brush over top edge of dough, using a pastry brush. Sprinkle remaining melted butter over fruit mixture in center of tart. To finish, sprinkle sugar over dough edges. If you wish, you may substitute different types of sugar: superfine, turbinado, cinnamon sugar, etc.
To bake:
  1. Place cookie sheet with tart into preheated oven. Bake approximately 40 minutes, or until crust is golden brown and filling is bubbly. Allow to cool slightly and serve warm with vanilla ice cream.