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

Wellness Wednesday: Why I'm not over Overnight Oats

I realize that the concept of overnight oats was a huge Pinterest phenomenon and is not quite as hip as it once was, however, I was late to the party and I really can’t get enough. Also, if I like something, I will eat it; plain and simple. My love is in two parts - the ease of making and the countless variation options. I love breakfast, I have never ‘forgotten’ to eat it (or any meal for that matter) and I like that this option is cold without being cereal. I actually love it in the afternoon as well since it can be almost dessert-like and is a much healthier snack choice, with much more sustenance, than whatever else I might reach for at 3:30! Here is my basic recipe, and what I added this time around to kick it up a notch.

Overnight Oats // Serves One

½ cup regular rolled oats

½ cup milk of your choice, dairy or non

Dash of vanilla

Cinnamon to taste - I like a lot!!

1 spoonful plain greek yogurt, optional, but adds great texture

Topping ideas:

1 tsp brown sugar, maple syrup or honey

Fruit

Raw shelled hempseed

Chopped almonds or pecans

Chia seeds

Bee pollen

More cinnamon {duh.}

Stir together all non-topping ingredients in a jar or bowl (if you are using brown sugar to sweeten, add it here to allow it to dissolve), cover, and let sit in the fridge overnight or 6-8 hours. When you are ready to eat it, stir it up to make sure the milk and cinnamon are evenly distributed. From here, if you like OG oatmeal you can add your honey or syrup, if using, and just eat it up! This time around, I used frozen-from-summer mixed berries, thawed, honey that is harvested in my hometown, hempseed, and bee pollen.

Overnight Oats

If you have never tried some of these toppings, give them a shot as they are great for your overall health and for keeping you satiated. Hempseed contains 10g of protein & 3g Omega-3s per serving and it adds a nutty type crunch to the oats without using nuts! Bee pollen is a natural energizer, rich in protein, aids in digestion and is good for the immune system, plus the golden color looks super pretty when sprinkled over your dish. Chia seeds are full of antioxidants and have 11g fiber & 4g protein per serving, but if you have a hard time with the seed texture, you can add it to the overnight process but you may need to add a little more liquid as they like to soak it right up and make a jelly-like texture.

All in all, I love this as a healthy choice any time of day, and sometimes get a craving right as I fall asleep and will actually trudge back to the kitchen to take no more than a minute to mix it up, then head back to bed knowing that I am waking up to a great meal choice! Give this a shot once or twice a week; using a mason jar keeps it portable to take to work for you and making it the night before allows for extra time in the morning, whether it's to get the kids out the door or to just have more. time. in. the. morning.

With a full heart and an empty plate,


Katie