Berry Flummery

This is my ABSOLUTE FAVORITE thing in the entire world. I know, that’s quite the statement, but you’ll have to try it, and then you’ll understand why.  Fresh berries are one of my favorite things, and growing up in the Pacific Northwest it’s no wonder why. Every summer I stock my freezer with fresh berries (Lay on a cookie sheet in a single layer and place in freezer until hard, then throw into a ziplock or freezer container.) They easily keep good for at least one year, staying as individual berries, never clumping together.  If you don’t have access to all the berries I used, you can easily adjust to what you have on hand. I wouldn’t recommend using frozen strawberries though, as they will be too watery.
And DON’T skip toasting the Irish Oatmeal, it adds a very important touch.

BERRY FLUMMERY

1 lb strawberries
1 cup raspberries*
1 cup blackberries*
1 cup marionberries*
2 T sugar
2 cups cream
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional**
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal (or quick oats)

Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
Chop strawberries, add other berries and sugar. Stir to combine.

Cover and chill in fridge for an hour or 2. (This step can be skipped if necessary).
Mash berries with a potato masher or fork, still leaving some chunks.

Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berry mixture, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
You can also top with a fresh berry.

*I used frozen marion, black, and raspberries, but fresh strawberries. It works quite well in this dish, and you can also use a different combination of berries, or use just strawberries alone.

**You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.

Berry Flummery

Ingredients

  • 1 lb strawberries
  • 1 cup raspberries*
  • 1 cup blackberries*
  • 1 cup marionberries*
  • 2 T sugar
  • 2 cups cream
  • 1/2 cup confectioner's sugar
  • 2 tsp instant clearjel, optional**
  • 2 T vanilla extract
  • 1 cup sour cream
  • 1 cup McCann's Quick Cooking Irish Oatmeal (or quick oats)

Instructions

  • Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
  • Chop strawberries, add other berries and sugar. Stir to combine.
  • Cover and chill in fridge for an hour or 2. (This step can be skipped if necessary).
  • Mash berries with a potato masher or fork, still leaving some chunks.
  • Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner's sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
  • Layer in parfait glasses, putting a spoon or two of the cream mixture, berry mixture, and continue layering, (this size of glasses you use will determine how many layers).
  • End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
  • You can also top with a fresh berry.
  • *I used frozen marion, black, and raspberries, but fresh strawberries. It works quite well in this dish, and you can also use a different combination of berries, or use just strawberries alone.
    **You don't have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
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    4. […] Berry Flummery is one of my all time favorite desserts.  I really did not think it could get any better.  But out of necessity I made a vegan dairy free version the other day when a dinner guest was coming who is allergic to dairy and also has celiac disease.  I made regular berry flummery for the rest of us and used the same berries for both versions, but made her cream layer using coconut milk.  (Well, the cream layer anyways).  Normally sour cream is added to the whipped cream mixture to give it some tang and I debated on adding a splash of vinegar to mirror that.  But then I tasted it.  I honestly think I like this version better than the regular if that’s even possible?! The coconut cream is so luxurious and creamy and the hint of coconut flavor goes so well with the oats and berries.   And while this is a gluten and dairy free dessert you would never guess you were giving something up in it.  This made one very large parfait glass, or it could make 2 or 3 smaller ones easily. […]

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