White chocolate blackberry tarts..... Cut a roll of crescent dough into squares and smush it into the holes of a mini muffin tin. Spoon Philly Indulgence white chocolate cream cheese onto dough, then top with a frozen blackberry and a sprinkle of brown sugar. Place in preheated oven @350 for 12 minutes! Took me 20 minutes with prep and they were fantastic!!
When it comes to crumb cake, the cake itself is often an after thought, with all the attention going to the moist brown-sugar crumbles on top. Not so here. This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that’s good enough to stand on its own. Of course, the thick pile of large crumbs only sweetens the deal, as does the juicy layer of honey and lemon-spiked pears in between the cake and crumbs. (Photo: Andrew Scrivani for The New York Times)