Browsing Tag



Berry Breakfast Cobbler

June 11, 2014

berry breakfast cobbler 4 | espresso and cream

I love breakfast more than any other meal of the day. We’ve been over this before, right? I tend to get pretty protective of my mornings, especially slow and lazy weekend mornings when Joe and I can watch the morning news and drink a pot of coffee together and eat breakfast with the sun shining through our big picture window. Although I love waking up early, even on the weekends, I don’t like to be rushed into action first thing in the morning. I’m all about having a little time to wake up and settle into the day.

If you’ve eaten dinner at my house any time in the last year and a half, the chances are pretty good that I’ve served you berry cobbler for dessert. This recipe from Sprouted Kitchen is one of my absolute favorite recipes because it’s easy, slightly healthier than a traditional cobbler and I always have the ingredients on hand. Usually I use frozen mixed berries in place of the blueberries and whatever Greek yogurt we happen to have in the fridge.

The other day I found myself thinking about that dessert and how fun it would be to have berry cobbler for breakfast. Since the base of any fruit dessert is, well, fruit, I figured it couldn’t be that hard to make a slightly indulgent yet totally breakfast-acceptable dish. And you know what? I was right.

berry breakfast cobbler 2 | espresso and cream
This Berry Breakfast Cobbler is going into regular rotation at our house, I can just feel it now. It’s perfect for breakfast, but Joe and I have also been eating it after dinner as a healthier way to ward off that need for something sweet at the end of the day. It’s packed with antioxidants from the berries and whole grains from the flour and oats, which add a hearty, earthy taste and texture in the best possible way.

Although I’m not one to typically use a lot of low-calorie sweeteners in my baking, I did sweeten the berry mixture with stevia instead of sugar to keep the calories in check and prevent this dish from becoming a morning sugar bomb in disguise. If you don’t want to use stevia, I would suggest swapping 1/2 cup of granulated sugar for the stevia in this recipe. I’m sure it would be every bit (if not more) delightful.

Berry Breakfast Cobbler
Recipe type: breakfast, dessert, snack
Serves: 6
  • Cobbler Topping
  • 1 cup whole wheat pastry flour or all-purpose flour
  • ½ cup old fashioned oats
  • 2 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • 3 tablespoons butter, cut into small pieces
  • 1 (6 oz) Greek yogurt (plain or some type of berry flavor - I used Greek blueberry)
  • Berry Base
  • 6 cups frozen mixed berries
  • ¼ cup granulated stevia (such as Truvia)
  • 3 tablespoons all-purpose flour
  1. Heat oven to 375°F. Spray a 9-inch deep-dish pie plate with cooking spray. Set aside.
  2. In a medium mixing bowl, combine the flour, oats, brown sugar and baking powder together until well-combined. Work the butter into the flour mixture with your hands until the butter is in very small pieces and mixture resembles a coarse meal. Add in the Greek yogurt and stir until just combined (mixture will be lumpy.) Set aside.
  3. Toss together the berries, stevia and 3 tablespoons flour. Transfer mixture to the prepared pie plate. Sprinkle topping over berry mixture.
  4. Bake 40 to 45 minutes or until berry mixture is bubbly and topping is browned and crispy. Cool at least 30 minutes before serving.


Berry Shortbread Cobbler

September 1, 2010

Anyone want to join me while I go and stick my head under a rock and pretend summer is going to stick around forever? Summer with its juicy berries and crispy veggies, lots of sunlight and dresses-no jacket required. But as the nights get shorter and September comes rushing in, there’s no denying fall, and winter, are on their way.

What to do when you can’t stop summer’s departure? Develop a strategy for survival through the cold, winter months and start practicing…now.

I’m a huge fan of frozen berries. There’s no sense of urgency to eat them, and while not the same as fresh berries, they make a pretty darn good substitute. More often than not my freezer is stocked with a large bag of frozen berries from Costco, berries that will get me through the winter and help me make cobblers like this even on the coldest nights.

Atop the gooey, berry base is a buttery, crumbly cobbler topping. If you’re anything like me, it will make you swoon and lose all sense of self control. Butter, sugar, flour, oats, cinnamon and on a whim the addition of a little creamy peanut butter adds interest and complexity to an otherwise straightforward cobbler topping.

Triple Berry Shortbread Cobbler (Printable Recipe)

Since my self-control is pathetic around fruit desserts, I adjusted this recipe to serve four and baked it in an 6×6-inch baking dish. If you’re looking to feed more, or just want a little more for yourself, doubling the recipe and serving it in a 10- or 12-inch baking dish should work just fine.


*1 stick butter, melted
*1/4 cup creamy peanut butter, melted
*3/4 cup all-purpose flour
*1/2 cup rolled oats
*1/4 cup granulated sugar
*1/8 tsp. salt
*1/2 tsp. ground cinnamon

Berry Filling
*2 cups frozen mixed berries (blueberries, blackberries, and raspberries)
*1/4 cup all-purpose flour
*1/4 cup granulated sugar

*Preheat oven to 350°F. Grease a 6×6-inch baking dish and set aside.
*In a large bowl, stir together the butter and peanut butter until well-combined. Add in the flour, oats, sugar, salt and ground cinnamon and stir until wet and dry ingredients are evenly mixed. Set aside.
*In a bowl, toss together the berries, (they can be frozen or thawed – mine were frozen when I made this and it turned out great) the flour and the sugar. Pour into the greased baking dish.
*Sprinkle the topping mixture in clumps atop the berries. Bake for 35 to 40 minutes, until the topping is slightly golden and berry mixture is bubbly.
*Remove from the oven and allow to rest at least 10 minutes before serving. Serving with vanilla ice cream is strongly recommended if you have some on hand.

Happy Baking!


Light and Fit Berry Sorbet

June 29, 2010

There are very few things I love to eat in the summer more than ice creams and sorbets. Actually, it’s not just during the summer, it’s all throughout the year. But during the summertime, blogs, websites, magazines, and newspapers are abuzz with recipe after recipe, touting the ease of making your own ice cream and sorbet at home. All this sounds well and good, until I read the dreaded phrase that inevitably comes with almost every recipe I read during the summer months: put the mixture into your ice cream maker.

Ice cream maker? Exactly how many people in America own an ice cream maker? As a dedicated food writer, cook, and blogger I own my fair share of great appliances and specialty kitchen tools, but ice cream maker has never quite made the cut. Spending upwards of sixty dollars on something I might use a half a dozen times during the summer just doesn’t cut it on my 22-year-old budget.

So today I bring you my solution to the no ice cream maker dilemma. This homemade berry sorbet takes less than 5 minutes to prepare, has three ingredients, is incredibly refreshing, and doesn’t require an ice cream maker. It does, however, require a food processor. If I could recommend one piece of kitchen equipment, a food processor would certainly be it. This baby is life changing in the kitchen and with the right equipment, it goes from blender to mixer to box grater to processor. Magic!

And if you need one more reason to convince you this sorbet is worth making, it is incredibly healthy. In fact, it is so healthy you could justify eating for breakfast and dessert; I have. To make sure you aren’t packing the sorbet with hidden sugar, picking the right yogurt is key. For this reason, I love Dannon Light and Fit. It’s relatively low in added sugar and calories, and has great flavor and creamy texture. Now if you’ll excuse me, I’m off to eat more sorbet!

Light and Fit Berry Sorbet
(Printable Recipe)
*2 cups frozen mixed berries
*3/4 cup vanilla yogurt (I favor Dannon Light and Fit)
*2 Tbsp. Splenda, Stevia, or other sweetener

*In a food processor, place the frozen berries and process for 30 seconds.
*Add the yogurt and Splenda to the food processor and continue to process for 1 to 2 minutes, scraping down the sides of the bowl as necessary, until the mixture is well combined and smooth.
*Remove from the food processor and spoon into bowls. Serve immediately or freeze until ready to use. If you freeze for more than 1 hour and the sorbet is too hard to scoop, zap in the microwave for 15 seconds to soften.

Happy Cooking!


Triple Berry Pound Cake Muffins

June 7, 2010
Camping mission accomplished!
More often than not I judge the success of my day, or in this case weekend, by my level of productivity. As far as productivity goes, this weekend was a major success. Not only did I experience camping for the first time, but we also managed to secure an apartment for J. to live in when he starts his job next month. That may not seem like much of an accomplishment, but if you saw some of the apartments we looked at you would probably agree we accomplished quite a bit.

Street view of the apartment
 And the happy apartment hunters! 
Oh, and we ate. A lot. I had no idea camping is as much serious eating as it is outdoor recreation. Along with this salad I also brought along a few sweeter treats, including these muffins. Sure, they are a little more pound cake than muffin, but who’s really counting?
Truthfully, I whipped up these little beauties a couple hours before leaving for the weekend. Since my kitchen was stocked with basics but running low on fun mix-ins, I threw in a cup of frozen mixed berries since they can almost always be found in my freezer. And while I imagined they would satisfy hungry campers for breakfast, I had no idea they would be such a hit! Gone within the first 48 hours of our little camping adventure, the biggest complaint was that there weren’t enough to last the entire trip.
Triple Berry Pound Cake Muffins 
*1 cup butter, softened 
*2 1/3 cups sugar 
*3 large eggs 
*3 1/3 cups all-purpose flour
*1/4 tsp. salt
*1/2 cup milk
*1 tsp. almond extract
*1 cup frozen mixed berries (keep frozen, no need to thaw – fresh berries may be substituted if desired)
*1 cup powdered sugar 
*1/4 cup milk
*Preheat oven to 325*F. 
*Beat butter with an electric mixer on medium high speed for 2 minutes. Gradually add sugar. Beat 3 minutes more. Add eggs, one at a time, beating until just combined and yellow disappears. 
*Combine flour and salt in a large bowl. Add flour to butter mixture alternately with milk, beginning and ending with the flour mixture. Stir in almond extract. Gently beat in the frozen mixed berries by hand.
*Spoon batter into muffin/cupcake pan lined with paper muffin liners, filling about 3/4 of the way full. Bake for 18 to 22 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack.
*Stir together the powdered sugar and 1/4 cup milk. Drizzle over muffins while muffins are still warm. 
Happy Baking!

One-Bowl Blackberry Cake

May 29, 2010
If ever there was such a thing as a ‘breakfast cake’ this, my friends, would be it. And if there was such a thing as a ‘perfect for every occasion’ cake, this would also be it. Time and time again I have made this humble dessert: for brunches, breakfasts, coffee dates, and dinner parties. And every time it comes through for me – the knight-in-shining-armor of cakes. It wins extra points for having a very basic ingredient list, for not being temperamental and coming together in one bowl with a spoon or fork, no mixer required

And if that wasn’t enough to make you love it, this little beauty continues to impress when you put fork to cake to mouth. It’s light and pleasantly sweet, contrasting nicely with the tanginess of the berries. A dusting of sugar before baking becomes a crisp crust, transformed by the heat of the oven. When serving this cake for dessert or a decadent brunch item, I drizzle a simple glaze made of powdered sugar and milk over the cake while it is still warm, though it’s beautiful and plenty sweet without, too. Depending on the season and my mood, I substitute berries of all types and have had equally great success when substituting whole wheat flour for the all-purpose kind. 

As much as I love variety, change, and experimenting with new recipes, there are times when having a reliable, delicious recipe like this one is all kinds of necessary. A recipe that can be whipped together in a moment’s notice for impromptu guests or when the recipe you were planning on making totally flopped. If you stop by for brunch, coffee, or dessert, I’ll probably serve you this cake. And if you’re lucky, I’ll send the leftovers home with you, too. That is, if there are any leftovers to be had. 
One-Bowl Blackberry Cake
*1 cup all-purpose flour
*1/2 tsp. baking powder
*1/2 tsp. baking soda
*1/4 tsp. salt
*2/3 cup sugar (plus 1 1/2 Tbsp. extra for top)
*1/2 stick (4 Tbsp.) butter, melted
*1 large egg
*1/2 cup milk (I use 2%)
*1 tsp. almond extract
*1 tsp. lemon juice
*1 cup fresh blackberries 

*Preheat oven to 400*F. Butter and flour a 9-inch cake pan (I used a 10-inch tart pan, which worked nice, too). 
*In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. 
*Add the melted butter, egg, milk, almond extract, and lemon juice to the bowl and stir (by hand) until ingredients are well-combined and batter is smooth.
*Pour batter into the cake pan. Top with the blackberries and sprinkle the top of the cake with 1 1/2 Tbsp. sugar. 
*Bake for 20 to 25 minutes, until a wooden pick comes out clean when inserted into the center. (For the 10-inch tart pan, bake 18-20 minutes.) Cool on wire rack.

Happy Baking!