While my nieces were here this summer we enjoyed black raspberry hunting! We picked so many berries we were seeing berries in our sleep. Seriously, when I shut my eyes I saw black raspberries. Anyway, Natalie and Kate wanted to make us a dessert one afternoon that used black raspberries. They searched Pinterest and this is what they came up with! It was delicious! The recipe called for 4 different kinds of berries but we only used black raspberries (1 cup total). I bet ya that I liked this better than all the other berries combined.
Store bought crescent roll dough
1/4 c. strawberries, diced
1/4 c. raspberries
1/4 c. blackberries
1/4 c. blueberries
2 T. lemon juice
2 T. granulated sugar
ground cinnamon
1 T. raw sugar for garnish
Vanilla ice cream or whipped cream for serving
Preheat oven to 350 degrees (or the temperature specified on the crescent roll dough container). Mix berries, granulated sugar, and lemon juice together in a bowl. Stir until well mixed. Set aside. Lay out the dough and separate the pre-cut triangles. Stretch them out a bit to create a bigger surface area for you to lay the berries on. Sprinkle the dough with ground cinnamon. Place a couple of tablespoons of the berry mixture onto each triangle (do it with a fork, so the liquid strains back into the bowl). Try to evenly distribute the types of berries within each roll. Roll up by folding 2 opposite triangle corners into the center, then roll toward the last corner. Press the dough closed to contain the berries. You will have some extra berries and juice in the bowl, set these aside. Very lightly brush the rolls with a little bit of water and sprinkle with sugar. Place in the preheated oven for 12-15 minutes (or as long as your crescent roll container tells you), or until golden brown. Serve hot over ice cream and top with the remaining berry mixture. Amaaaaazing!
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