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


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)


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,


Berry Hand Pies

Berry Hand Pies

I love pies. Like a lot. However, when I was little I used to say I didn’t and even though there was always a delicious array of desserts that were laid out in front of us at family gatherings, my cousin Amy and I would always just ask for a small bowl of freshly whipped cream. I would then proceed to eat it with a spoon. As I got older, my mom starting making more and more wedding cakes which led to me eating more and more ‘cake scraps’ as we called them (the domed piece that is sliced off to create an even layer), which led to me tiring of cake and turning my sights to pie. This recipe is a great way to make pie a more portable dessert that requires no cutting, plates or napkins. Feel free to still make the freshly whipped cream and eat a bowl while these bake!

Berry Hand Pies // Makes 12-16


1 c unsalted butter, cut into ½” cubes and placed in freezer

2c flour

1 tsp sugar

1 tsp salt

4-6 T ice water, maybe more

Place dry ingredients in the bowl of your food processor or in a regular mixing bowl. Pulse or mix to combine, then add butter and cut in until the butter is in pea-sized chunks. Don’t over mix here, you want nice cold chunks of butter so they flake up in the oven! At this point, if you have used your food processor, transfer the mixture to a bowl as you don’t want the butter to continue to break down as you stir in the water. One tablespoon at a time, add ice water, stirring in with a fork until the dough just comes together. Some floury spots should remain and will disappear as you bring the dough together with your hands and knead gently 1-2 times. Use a light touch and press into two thick rectangular shaped ‘disks’. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, and up to 3 days.

Preheat oven to 375 degrees and line two sheet pans with parchment.

Roll one piece of dough (keep other in fridge) into a rectangle that’s about ⅛” thick. This is where you can choose your own adventure with size. I cut mine into longer rectangles that would be folded over, but if you want four crimped edges, cut an equal amount of small rectangles that will serve as the tops and bottoms. Arrange rectangles on the baking sheet and place in the fridge while you repeat with the other half of the dough. Keep both pans in the fridge as you mix the filling.


2 c frozen berries (I used a mix of blueberry and raspberry, don't thaw!)

3 T flour

3 T sugar

1 tsp lemon zest

1 T fresh lemon juice

pinch of salt


1 egg beaten with 1 T water

coarse sugar

Mix together all filling ingredients and remove one pan from the fridge. Place about 2 T on the right side of each long rectangle, leaving enough edge to seal. Brush the edge with the egg wash and fold the other side over the filling, pressing to seal. Do this to your first pie, to ensure the filling is the right amount and will seal properly. Once you have it right, place all the fillings, then seal them all. Using the tines of a fork, press the sealed edges to lock everything in. Brush the tops with remaining egg wash and sprinkle with coarse sugar. Make a few slits in the top and bake for 18-20 minutes until golden brown. Remove from pan immediately to cool on a wire rack. While the first batch is in the oven, fill, seal, crimp and sprinkle the second batch and bake in the same manner as the first.

These pies are so great just slightly cooled from the oven, but I took them along on a picnic and we ate them at room temperature and they were just as tasty! For a twist on this recipe that kids {ahem, and adults} will love, try spreading 1 tablespoon of your favorite nut butter then 2 tsp of your favorite jam directly onto the dough, then fold, seal, and bake in the same manner, with or without the coarse sugar, as the berry-filled ones! YUM!

With a full heart and an empty plate,