While I worked on this recipe, my children kept asking me, “what is it?” Is this a pie? Are you making cookies? Is this dinner? WHAT IS IT?
I never did give them a very good answer, but I did indeed give them a very good treat. This apple blackberry dessert recipe could best be described as a cross between a pie and a gingersnap cookie… although the cheese does give it a hint of breakfast pastry as well.
Apple Blackberry Bramble
Ingredients
- 2 cans crescent rolls store brand is fine
- 1 8 oz. package Neufchâtel cheese
- 2 ounces candied ginger coarsely chopped
- 2 med large apples peeled, cored, and sliced small
- 1/4 cup blackberry jam the seedless kind
- 1 teaspoon cinnamon
- 2 egg yolks beaten
- 1/4 cup brown sugar
Instructions
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Preheat the oven to 350 degrees F, and spray the bottom of an 8x8" square pan with cooking spray.
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Cover bottom of 11x13" pan with crescent roll dough, and pinch seams. This is easier if you let the crescent roll dough come to room temperature first.
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Cube cheese and arrange evenly over crescent roll dough.
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Sprinkle chopped ginger evenly over the cheese.
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Cover cheese and ginger with half of the chopped apples.
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Dot the jam over the apples.
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Cover the jam with the remaining apples.
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sprinkle cinnamon over top of filling.
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Cover top with remaining crescent roll dough, with or without decorative cutouts. Although pinching the seams to cover the pan is easier at room temperature, decorative cutouts are easier to work with when the dough is cold. I just left the second can in the refrigerator until I was ready for it.
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Brush top with egg yolks and sprinkle with brown sugar.
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Bake, uncovered, at 350 degrees for 25 to 30 minutes. Serve warm.
Recipe Notes
I actually make this in my Round Covered Baker from Pampered chef. My experience is that recipes for an 8x8 inch pan usually work in this baking dish, although sometimes you have to reduce them a bit. This one fits just fine, but I suggest you cover with foil for the first 15 minutes and extend total bake time by 15-20 minutes to make up for the fact that this is deeper in the RCB than it would be in a regular 8x8 pan.
If you'd like to double this recipe, just use an 11x13" baking dish.
If you are as much of a ginger lover as my dudes (seriously just back the truck of gingersnaps up to my door and come pick it up when they've eaten them all...) you might actually want to increase the quantity of candied ginger a bit.
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