Warm Blackberry Pie Sundaes

Warm Blackberry Pie Sundaes

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  • Prep Time


  • Total Time


  • Servings



  • 4

    containers fresh blackberries - (½ pint ea)

  • 1

    cup orange juice

  • ¾

    cup sugar

  • 2

    teaspoons grated orange peel

  • ¼

    teaspoon ground cinnamon

  • 1

    package shortbread cookies - (7.25 oz) coarsely crumbled (such as Pepperidge Farm Chessmen)

  • quarts vanilla ice cream


Combine 4 cups of the blackberries, orange juice, sugar, orange peel, and cinnamon in medium saucepan. Bring to boil. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes. Transfer 2 cups berry mixture to processor; puree until almost smooth. Return mixture to same saucepan. Stir in remaining blackberries. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm berry mixture over medium heat until just warm before continuing.) Divide cookie crumbs among 8 bowls or wineglasses. Add 1 scoop ice cream to each. Spoon warm blackberry sauce over each and serve. This recipe yields 8 servings.


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