What Nuts Go With Blackberries

Blackberries are quite the unique fruit that goes impeccably with many spices, herbs, nuts, vegetables, and other fruits. When it comes to nuts, blackberries go really well with almonds, hazelnut, walnuts, and pistachio.

Blackberry Walnut Crisp

You’ll want to make this dish again and again. Keep in mind that the more berries you have, the better. So, stuff your crisp with as much fruit as you can. The juice of exploding blackberries is delicious.

Ingredients:

6 cups blackberries
1 cup chopped walnuts
2 tablespoons lemon juice
1 cup sugar
1/4 tsp nutmeg
½ tsp salt
¼ stick butter
1 tsp cinnamon
2 cups unsifted flour
1 cup lightly packed brown sugar,
1 cup butter

Instructions:

Preheat the oven to 400 degrees Fahrenheit.
Combine flour and brown sugar in a mixing bowl. Mix in 1 cup butter on low speed until crumbly.
Set aside another bowl containing sugar, nutmeg, salt, and cinnamon.
Rinse the blackberries and place them in a medium mixing dish. Lemon juice should be added at this point. Toss to evenly coat. Add the walnuts and mix well. Stir in the sugar mixture until the blackberries and walnuts are well covered.
Fill a 9 x 13 inch baking dish halfway with the fruit mixture. Place the remaining sliced butter on top of the fruit mixture in a random pattern. Spread the flour mixture evenly on top of the fruit. Bake uncovered for 45-55 minutes, or until golden brown.
Serve with ice cream or whipped cream while still warm.

Blackberry Almond Cake

This Blackberry and Almond Cake is an upside-down cake. Blackberries are a really great soft fruit to use in an upside down cake. What’s not to love when they produce such a fabulous color contrast to the almond cake, not to mention the aroma and the impeccable flavor? It’s not only simple to create, but it’s also very moist, thanks to the blackberries and powdered almonds.

If you’ve never tried pairing blackberries and almonds before, this should be the first of many.

Ingredients:

250g blackberries
1 teaspoon almond extract
125g butter softened
125g golden caster sugar
75 g self-raising flour
2 eggs
1 teaspoon level baking powder
75g ground almonds
1-2 tablespoon milk

Instructions:

Prepare the blackberries by washing them thoroughly and dry them on a double kitchen roll layer. Preheat the oven to 180℃. Grease and fully line a 6-inch cake pan with parchment paper.
Cream together the butter and sugar until light and creamy. Add the almond extract and mix well. Then, a little at a time, add the beaten eggs, beating vigorously after each addition.
In a mixing bowl, sift together the flour, baking powder, and ground almonds. Fold in carefully with a spatula or a large metal spoon. Mix in a few drops of milk until the batter has a good dropping consistency.
Place the prepped blackberries in the bottom of the cake tin, pressing them down as needed to cover the entire surface. Place the blackberries in the batter that has been prepared.
Spread the batter evenly and make a small indentation in the centre. Bake for 45 to 50 minutes in the centre of the oven, until golden brown, slightly pulling away from the sides, and a cake skewer inserted in the centre comes out clean.
Remove the cooked goods from the oven and set them on a cooling rack. Allow 5 minutes for the cake to cool before turning it out onto a serving platter. Remove the baking parchment with care.
Serve hot or cold, alone or with ice cream or yoghurt.

Crushed Blackberry and Hazelnut Cake

Blackberries go extremely well with hazelnuts, giving a unique aroma and fantastic flavor.

Ingredients:

150g softened unsalted butter
150g caster sugar
200g blanched hazelnuts
3 eggs, beaten
100ml whole milk
200g self-raising flour
1⁄2 teaspoon fine salt

Filling:

150g blackberries
150g whipping cream
1⁄2 tsp vanilla bean paste (or 1 tsp vanilla extract)
1 tablespoon icing sugar

Instructions:

Preheat the oven to 180 degrees Celsius.
You’ll need 2 x 18cm round cake tins, lightly greased and lined with baking parchment. Place the hazelnuts on a baking sheet and roast for 10 minutes, or until brown and aromatic. Remove from the oven and leave aside to cool.
In the large bowl of a food processor, combine the cooled nuts and caster sugar. Pulse the nuts until they are finely ground. Set aside after tipping out of the bowl. In a food processor, blend the remaining sugar and butter until smooth.
Then, a bit at a time, whizz in the eggs until well blended. After that, blend in the flour, milk, and salt until you have a smooth batter. Finally, pulse in the ground hazelnuts until they are evenly distributed.
Bake for 20-25 minutes, until the dough has risen and a skewer inserted in the centre comes out clean. Allow to cool on a wire rack. Remove the cakes from the tins once they have cooled.
To make soft peaks, whisk the cream with 1 tbsp icing sugar and the vanilla extract. With the back of a fork or a potato masher, lightly crush the blackberries. Cream and crushed berries are sandwiched between the pastries.
To serve, sift a little icing sugar over the top.

Pistachio Blackberry Pie

The love child of a blackberry pie and pudding is this treat. This simple pie’s custard-y filling binds the incongruous pairing of blackberries and pistachios into a delectable summer dessert. Having a slice of this luscious pie is the perfect end a warm day.

Ingredients:

Dough:

3/4 cup softened butter
250ml lukewarm milk
1 pinch salt
1 small egg yolk
1 tablespoon superfine sugar
2 1/2 cups all-purpose flour

Filling:

3 eggs
1/4 cup almond meal
200gms blackberries
150ml cream
1/2 cup superfine sugar
1/2 cup pistachios, whole
2 tablespoons melted butter
1/2 tablespoon flour

Instructions:

To prepare the dough, cream the butter until smooth in the bowl of your stand mixer. Add the milk and egg yolk while continuing to combine, then the salt and sugar. Sift the flour into the butter mixture slowly. Mix until the dough is completely homogeneous.
Refrigerate for at least 2 hours, preferably overnight, wrapped in plastic wrap.
Break the eggs into the bowl of a stand mixer to make the filling. Combine the sugar, almond meal, cream, melted butter, pistachios, and flour in a large mixing bowl. Blend until completely smooth.
Preheat the oven to 350 degrees Fahrenheit. Using butter, grease a 10-inch pie tin.
Remove the dough from the refrigerator and place it on a floured board to roll out. Prick the bottom of the pan all over with a fork after lining it with the dough. Pour the pistachio-cream filling on top of the blackberries on the dough.
Bake for about 40 minutes, or until golden brown and the custard doesn’t move when jiggled. Before serving, remove the pie from the oven and allow it to cool fully.