Tags: Baby Purees For the Colder Months Fruit Purees Holiday Sweet Tooth
If you’ve been following along on this blogging journey, you’ll know that we’re berry people through and through. We love them all and eat them just about every way possible. My favorite discovery, however, has been roasted berries! Sounded a little weird when I first read about it, but I’m always up for trying new things…plus, I figured I’d let Silas be the guinea pig on this one–he was just starting pureed foods at the time.
The recipe I saw called for blackberries, but blackberries tend to be bitter and, since I’d decided to make a puree for Silas, I didn’t want to need sweetener. I decided to go with blueberries. I washed them, dried them (best I could without smashing them) and spread them out, single layered, on two baking sheets. I decided to further detour from the recipe and add a sprinkle of cinnamon to one tray…just because I’m a rebel.
I put both trays in a 375° oven and let them do their thing for about 15 minutes—just until I noticed some were bursting. I pulled them out, scooped them into the food processor, pulsed until smooth, put a spoonful of the smooth mixture into my mouth, and promptly floated off into the heavens riding a cloud of deliciousness. No joke!
It was unbelievable!! Those little blue beauties—already sweet and delicious in their natural state—had turned into this rich and robust concoction that, if possible, was even sweeter than before. I served a little to Silas and he licked the bowl clean. I decided the rest of the family should be let in on the secret and served a little spooned over sweet cream ice cream and served it after dinner. It was an all-around winner
It’s been about two and a half years since roasted blueberries came into my life, and since then I’ve made them a million and a half times. I make half batches now–half pureed (for Quinn) and half not. I prefer them chunky—usually about half of them burst in the oven creating an almost pie-filling-like effect. It’s a lovely thing, indeed.
Oh, and the cinnamon was a great idea! It gives the mixture a little more depth and turns it into the perfect holiday treat. Roast them along side an oatmeal crumble mixture, then layer berries and crumble on top of ice cream…yeah, it’s as good as it sounds.
Baby Silas – 2018
Roasted Blueberries
- 2 pints blueberries
- Sprinkle of cinnamon, optional
Preheat your oven to 375°
Wash and gently dry your blueberries. Spread them out on two parchment lined baking sheets. Sprinkle cinnamon on berries, if using, and place into oven. Roast them for about 15 minutes, tossing at the halfway point, until they start to burst. Puree them for your little ones or serve them to the entire family straight from the oven. Enjoy!
Simple Crumble Topping
- ⅔ cup all-purpose flour
- ⅔ cup brown sugar
- ⅔ cup old fashioned rolled oats
- ½ cup (1 stick) butter, melted
Preheat your oven to 375°
Line a baking sheet with parchment paper. Combine all ingredients and spread out on prepared baking sheet. Bake until golden brown, about 15 minutes.
