Brunch Cobbler

Brunch cobbler. Get on board.

I have always been crisp gal when it comes to the options for hot fruit casserole-esque desserts. To me, biscuits were biscuits and didn't belong as a topping. Now, if you are currently thinking...ummm what’s the difference, aren’t they all the same really? NO.

They all basically start the same with a mixture of fruit & starch as the base, but here’s a quick rundown of how the toppings determine the variety:

Buckle - cake batter poured over that ‘buckles’ under when baked

Pan Dowdy - topped with a pie crust that is broken open halfway through baking to allow juices to bubble up over top, making the dessert look ‘dowdy’ (not kidding here people)

Brown Betty - layered & topped with leftover bread that’s been tossed with melted butter, sugar & spices

Crumble - topped with a streusel mixture of butter, sugar, flour & spices

Crisp - topped with a streusel mixture of butter, sugar, flour, spices & an ingredient that adds a ‘bite’ like nuts or oats

Cobbler - biscuit dough dropped over, creating a ‘cobblestone’ type pattern when baked

Extra Credit:

Grunt - a base of stewed fruit that has dumplings dropped on top & is steamed to cook through

So, now that you are far more educated on old-school desserts than you wanted to be, let me bring you back to how I decided to release my fear of eating cobbler - by making it for brunch!! Everyone loves a good biscuit, as well as a reason to eat dessert for breakfast. I’m not going to lie though, it’s kind of a crisp-cobbler hybrid as I made oat biscuits - I could only branch out so far my first time.

Brunch Cobbler // Serves 8

Filling:

5 c mixed berries or sliced fruit

2 T flour

¼ c strawberry jam (homemade is best!)

¼ c sugar

½ tsp salt

Zest & juice from ½ a lemon (appx. 2 tsp juice)

Topping:

1 ¾ c flour

¾ c oats

2 tsp baking powder

½ tsp baking soda

1 tsp salt

⅓ c brown sugar

4 oz cold unsalted butter

3/4 c buttermilk

Slightly sweetened creme fraiche or whipped cream, for serving (optional)

Preheat oven to 375 degrees. Butter a 2 ½ - 3 qt baking dish and set aside. Mix together all filling ingredients and pile into baking dish.

In a medium bowl, whisk together flour, oats, baking powder and soda, salt, and brown sugar. Cut in butter until it resembles coarse crumbs, then stir in buttermilk gently with a fork. You may need to add one or two additional tablespoons to create the right consistency. Drop the sticky dough by spoonfuls over the fruit, leaving areas for the fruit to bubble up through.

Bake 35-40 minutes, until the crust is browned and juices are bubbly. Allow to stand for at least 10 minutes, or enjoy at room temperature. Serve with sweetened creme fraiche if desired.

Brunch Cobbler

This was my first use of the market berries I froze earlier in the summer, if you don’t have any, just sub in your favorite fresh or frozen fruit. Note that your amount of starch may need to be adjusted based on the juiciness of your fruit.

You can absolutely make this for dessert, but I served it alongside some savory options and mimosas for brunch and it was a real crowd pleaser - give it a try this weekend!


With a full heart and an empty plate,

Katie

A Purple Picnic in the Park

Purple Picnic Treats

I had the pleasure of creating some delicious treats for the cutest little two-year old girl I know! Purple is her favorite color so that became the theme of this party in the park. A lot of love always goes into my treats, however, these were extra special because I nanny for her and her baby sister part time and their mom is a good friend, so they're very near and dear to my heart.

Birthday Cake
Mini Rose Cupcakes
Purple Sprinkle Cookies

My friend wanted mini cupcakes with minimal frosting for the kids, sparkly purple cookies and a small chocolate cake since that was the flavor she wanted for herself - my kind of woman! Normally this recipe would have a chocolate ganache cascading down the sides, but purple ombre was more on theme so I went with that, and topped it with a banner I made for the birthday girl. I rarely get to experiment with so much color and whimsy so this was definitely one of my favorite orders.

If you were to have a color-themed party for your next birthday, what color would it be?!

Balloons

With a full heart and an empty plate,

Katie

Refreshing Citrus Watermelon-Mint Popsicles

Watermelon Mint Popsicles

I’m not sure if I’ve mentioned this before, but my husband doesn’t like ice cream. Yes, I willingingly entered into a lifelong commitment with a man who doesn’t eat ice cream. Although I have a million ways to justify purchasing an ice cream maker, I have yet to add it to my collection of appliances in our small Brooklyn kitchen, so I bought popsicle molds instead - just in time for the heat of summer! I went on a bit of a watermelon kick, as I do most summers, and made watermelon mojitos, which in turn, inspired these tasty {non-alcoholic} pops!

Citrus Watermelon-Mint Popsicles // Makes 10 - 3 oz Pops

5 c diced, seedless watermelon

Juice of 2 ½ - 3 lemons/limes (about ⅓ cup)

¼ c sugar

Pinch of fine sea salt

Small handful of mint leaves, roughly chopped

Place all ingredients in a blender and puree until smooth. Taste and adjust with more citrus or mint as needed. My watermelon was particularly sweet so I added even a bit more juice. Pour into popsicle molds {pour any remaining over ice and sip, with or without rum or gin...or vodka}. Freeze for about 45 minutes before inserting the sticks. Freeze until solid.

These turned out beautifully and were a huge hit in our house. The taste was amazingly refreshing; the balance of citrus and sweet is key, and mint adds the perfect edge. I used a mixture of lemon and lime juice because I always seem to have a few halves lying around my fridge from cocktails  or tacos, etc. so I used them all up to create the amount I needed, but you could definitely just use whatever you have or prefer. Also, I wanted the mint to turn into pretty green flecks because I wanted the flavor, but not to feel like I also got grass in my mouth while enjoying the treat; I thought whole leaves would be beautiful, but too impractical for me!

Bitten Popsicle

Now go grab a watermelon and make these before the weekend is over!

With a full heart and an empty plate,


Katie

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