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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.



Blueberry Oat Biscuit Cobbler

April 10, 2013


One of the best parts about having a house with plenty of space is that we finally have the room to comfortably entertain friends on a regular basis. Now, when I say “entertain” I don’t mean elaborate dinner parties. It’s more of a casual rotation of everyday meals that Joe and I would normally eat throughout the week. We usually dress things up by eating in the dining room, opening up a bottle of wine and serving a dessert, all things that we don’t usually do when it’s just the two of us on a weeknight.

If you are one of our friends who has shared a meal in our new home with us, the chances are you have been served this Blueberry Oat Biscuit Cobbler. I think I’ve served it almost a dozen times since we’ve moved into our house, mainly because it’s easy, tasty and semi-healthy. Something about serving a fruit-based dessert seems more appropriate on the weeknight that, say, a chocolate cake.

I’ve found over the numerous times that I’ve made this cobbler that it’s incredibly adaptable based on what you have on hand. Sometimes I cut back the sugar a bit depending on the sweetness of the berries I have on hand. Other times I’ll sub in a little almond meal or use 100% whole wheat flour in the cobbler if I’m feeling extra healthy. And I’ve played around with mixed berries, blackberries, blueberries and raspberries. All yield delicious results and can be used in frozen form for added ease and affordability. Can you tell I love this dessert?

When I’m making this for friends, I usually time it out so that this is coming out of the oven at the same time friends are scheduled to arrive. That way the cobbler has time to cool and set while we enjoy our meal and it’s still a little warm when its served, always with a scoop of vanilla ice cream and a strong cup of decaf coffee.


I can hardly take credit for the recipe, although I wish I could. Instead of posting it here, I would encourage you to hop on over to the blog Sprouted Kitchen to get the recipe. The recipe can be found HERE!

Happy Wednesday, friends!


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!


Strawberry-Rhubarb Cobbler

May 19, 2010

Working at a magazine devoted to home and family, I think I fit in pretty well. I love my family, dabble in home (er, apartment) decorating and design, and it’s no surprise food gets me going. But truth be told, I’ve never even really had the desire to grow anything, especially when I can run down to the farmer’s market on a Saturday morning and return with a bounty of reasonably priced local produce – no weeding required.  That is, until I was home last weekend and developed a hint of longing for a small garden of sorts. Or in the case of my yard at home, just a few healthy rhubarb plants, sprouting like clockwork every year around this time.

I returned to my apartment Monday morning, suitcase and a big bunch of freshly-cut rhubarb in tow, excited about my loot but unsure what I wanted to make. Rhubarb bread was tossed around for a while, followed by the idea of making rhubarb sauce. But since J. tells me his mom makes a fabulous rhubarb sauce and I’ve never made any, I figured some things are best left untouched. Instead I settled on the classic combo of strawberry and rhubarb in the form of a cobbler.

Cobblers epitomize everything great about fruit desserts; they are sweet, simple, and light enough to eat even during the warmest days of summer. They pair nicely with ice cream and are easily adaptable for whatever fruit is in season. But no matter how great the fruit below may be, the bread and butter of a cobbler lies in the topping.

In my mind a good cobbler topping must be substantial, crispy, sweet and toasty – like eating an oatmeal cookie only to discover an equally delicious fruity delight underneath. This cobbler is best when eaten warm and straight from the oven, or within a day of baking. And if you are lucky enough to have any cobbler left over, it makes a delicious, indulgent breakfast when served alongside a scoop of yogurt and a cup of good, strong coffee.

Strawberry-Rhubarb Cobbler
(Printable Recipe)
*3 cups rhubarb, chopped
*1 lb. straberries, sliced
*1/2 cup sugar
*1/4 cup all-purpose flour
*1 Tbsp. strawberry gelatin
*1 cup all-purpose flour
*1/2 cup sugar
*1 cup rolled oats
*1/2 cup chopped pecans
*1 tsp. ground cinnamon
*1/4 tsp. nutmeg
*1/2 tsp. salt
*1 tsp. baking soda
*1 stick of butter, melted
*1 large egg

*Preheat oven to 350*F. Lightly grease a 9- to 10-inch pie plate. Set aside.
*In a large bowl, toss together the rhubarb, strawberries, sugar, flour, and strawberry gelatin. Pour the strawberry-rhubarb mixture into the pie plate and spread into an even layer.
*In another bowl, combine the flour, sugar, oats, pecans, cinnamon, nutmeg, salt, and baking soda and stir until evenly combined.
*Add the butter and egg to the dry ingredients and stir until dry and wet ingredients are well combined.
*With your fingers, crumble the topping over the fruit. Place the cobbler in the oven and bake for 35 to 40 minutes, until filling is bubbly and topping is set and slightly golden. Cool for 5 to 10 minutes. Best is served warm or within one day of baking.

Happy Baking!


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