Archive of ‘Cobblers and Crisps’ category

The Pioneer Woman’s Blackberry Cobbler

It’s the middle of summer here in the Pacific Northwest, and wild blackberries are everywhere!  I recently tried a new cobbler recipe after picking blackberries near our home.  It’s called The Pioneer Woman’s Blackberry Cobbler!  This type of cobbler is slightly different than other recipes, but anything Ree Drummond (The Pioneer Woman) makes is fabulous!The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
Most cobblers tend to put the berries on the bottom of the dish, then batter is poured or spooned over the berries. That’s how I would normally make a berry cobbler.  Not so with this version!  The batter is placed in the pan first, then the berries and sugar are placed on top…creating a more cake-like texture under the berries!

This technique sounded interesting to me (and I always am curious about new ways of doing things), so I decided to make a blackberry cobbler, using some of the free wild blackberries I picked just a few blocks from our home.  We also have a lot of blackberries growing over our back fence from the forest behind our home… how fun to have an huge and FREE supply of these tasty berries! I just HAD to make a cobbler, and decided to try this version!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
The recipe is very simple to prepare… and I gotta tell ya… homemade berry cobbler and a scoop of ice cream is the perfect summer dessert, if you ask me!  Here’s how to make this berry delicious cobbler:

First, melt butter in the microwave, then let it cool.  In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Grease or butter a 9 inch round baking dish.  Pour the batter into the prepared dish, and spread evenly.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with 1/4 cup granulated sugar.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and the surface is golden in color.  If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. (This is what I did).

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

When cobbler is done, remove pan from oven. Let it cool down a little bit before serving, then slice it up and serve with a big ol’ scoop of vanilla ice cream! Enjoy this delicious dessert!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

This was certainly an EASY recipe… and it was really yummy, too! Hope you will consider making this recipe (fixing it with fresh boysenberries would be amazing, as well!).

Have a wonderful day!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Recipe Source: http://www.thepioneerwoman.com/cooking/the_great_cobbl/

The Pioneer Woman's Blackberry Cobbler
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • 1 cube butter, melted, cooled to room temp.
  • 1¼ cups granulated sugar, divided
  • 1 cup self-rising flour (See note section for substitution)
  • 1 cup milk
  • 2-3 cups blackberries (fresh or frozen) I used 3 cups fresh.
  • 1 teaspoon granulated sugar (to sprinkle on cobbler during last 10 minutes of baking)
Directions
  1. First, melt butter in the microwave, then let it cool. In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.
  2. Grease or butter a 9 inch round baking dish. Pour the batter into the prepared dish, and spread evenly.
  3. Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with ¼ cup granulated sugar.
  4. Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and surface is golden in color. If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. When cobbler is done, remove pan from oven. Let it cool down a little bit before serving, then slice it up and serve with a big ol' scoop of vanilla ice cream! Enjoy!
Notes
No self-rising flour? No problem. For 1 cups self-rising flour, substitute 1 cup all-purpose flour + 1½ teaspoons baking powder + ½ teaspoon salt.

Here’s one more to pin on your Pinterest boards!The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

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Old-Fashioned Peach Crisp

I love fresh juicy peaches in the Summer… right off the tree, and ready to eat just the way they are (with juice running down your arms), OR to be transformed into other delicious dishes… like this Old-Fashioned Peach Crisp, for example!Old-Fashioned Peach Crisp / The Grateful Girl Cooks!  Easy to make and delicious, nothing beats the incredible flavor of a great Peach Crisp!
I pick peaches every summer at a local U-Pick farm about 15 minutes from our home. Once I get home with my 25-30 pounds of fresh peaches, the race against the clock begins!!! I have a few days to do LOTS of things with these beauties… I can peaches, make peach jam,  peach pies, peach ice cream, and Old-Fashioned Peach Crisp! It often seems like a PEACH FACTORY in our kitchen! It’s a wonder I don’t turn into a peach!

Old Fashioned Peach Crisp / The Grateful Girl Cooks!Old-Fashioned Peach Crisp / The Grateful Girl Cooks!
Here’s how I make Old-Fashioned Peach Crisp! It’s EASY and DELICIOUS! Please note that I made individual sized servings, but the recipe works just as well if you make it in a large baking dish, too!

First, peel and thinly slice fresh peaches. Try hard not to eat them all… this is important!

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Light coat the bottom of baking dish (or dishes) with non-stick spray. Evenly divide the fresh sliced peaches between serving dishes (if making individual sized).

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

In a separate bowl, mix dry ingredients, then cut in COLD butter, using a pastry blender, until mixture is about the size of peas.

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Spoon the crumb topping over each dish to cover (or over the entire surface if using a single baking dish).

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Place the dish(es) into 375 degree preheated oven and bake for 35-40 minutes. Crumb topping will be browned and edges will be bubbly (from all those delicious peach juices). TIP: I find it helpful to place a large sheet of aluminum foil on the rack below the dishes before cooking, to catch any juices that try to escape (less mess if juice bubbles out and over the edge of individual dishes).

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

When done, remove dish(es) to a wire rack and let cool slightly before serving.

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

See that gorgeous peach goodness on the bottom of the dish? Oh yum.

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

All that’s left to do to make these ABSOLUTELY PERFECT is to top them with a small scoop of vanilla ice cream, serve while warm, and enjoy!

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!
If you enjoy peach recipes, perhaps you would be interested in my recipes for Peach Shortbread Tart, Peach Pie, Peach Turnovers, or Homemade Peach Ice Cream!

Hope you will consider making this delicious old-fashioned dessert while peaches are in season! You just can’t beat the classic flavor! Grab a spoon, put on some stretchy pants, plop down on the couch,  and enjoy this treat. You can start your diet tomorrow… ha ha!

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Adapted From:  “The New Pillsbury Family Cookbook”, Published 1973 by The Pillsbury Company, page 131.

Old-Fashioned Peach Crisp
 
Prep time
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Is there anything better than a streusel topped, juicy fruit crisp using fresh seasonal fruit? This peach crisp is no exception!
As Prepared By:
Recipe type: Dessert
Serves: 6 servings
Ingredients
  • 6 cups fresh, peeled and sliced peaches
  • 1 Tablespoon lemon juice
  • ¾ cup firmly packed brown sugar
  • ½ cup + 1 Tablespoon all purpose flour (unsifted)
  • ½ cup rolled oats (old fashioned, NOT instant)
  • 1 teaspoon cinnamon
  • ½ cup COLD butter
Directions
  1. Preheat oven to 375 degrees. Spray the bottom of individual baking dishes or a 9 inch square or 10x6 baking dish with non-stick spray.
  2. Sprinkle peach slices with lemon juice. Stir to combine. Place peaches onto bottom of baking dish (if using individual dishes, divide evenly).
  3. In a separate bowl, combine brown sugar, flour, rolled oats and cinnamon. Cut the COLD butter into chunks and add to dry ingredients. Cut the butter into the dry ingredients using a pastry blender until butter is size of peas. (Can also mix dry ingredients with cold butter and pulse in a food processor).
  4. Sprinkle crumb topping over sliced peaches, to cover.
  5. Bake in preheated 375 degree oven for approximately 35-40 minutes, until topping is browned and juices are bubbly around edges.
  6. Remove from oven to wire rack; let cool slightly, serve with a scoop of vanilla ice cream, and enjoy!

 

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Mini Apple Crisps

Well, well, well… the OFFICIAL start to Fall 2015 will be here in a couple of days. School’s begun, the days are cooler here in the Northwest, sunsets are earlier each day, leaves are beginning their color changes… and apples are everywhere! Time to make Mini Apple Crisps and welcome in this change of season with a tasty dessert!Mini Apple Crisps / The Grateful Girl Cooks!

Fall just sort of screams “APPLES”, don’t ya think? There are so many varieties that come into season this time of year, and to me, there is something so memorable about making my first Apple Pie or Apple Crisp of the Fall. Apple desserts just seems to fit right in with wearing sweatshirts, raking leaves, football games, pumpkins, brilliant fall foliage, etc. Can you tell I enjoy this season? I especially enjoy it here in the beautiful Pacific Northwest.

This recipe for individual sized apple crisps is perfect for those nights when you just want to crawl up on the couch in your sweats, under a big warm blanket, and eat something decadent, like some warm apple crisp “goodness” while watching a good show or movie. Warm, cinnamon-y, and bursting with fresh apple taste… what could be better than that? Well, I guess a little scoop of vanilla ice cream could make this even better, right? This is a very easy recipe that makes 4 individual servings, so you can eat one, and save 3 for later, if you are so inclined (Ha Ha).

First thing I did was peel, core and slice the apples. Then I placed the apple slices, brown sugar, flour, lemon juice and cinnamon into a large skillet. I mixed the ingredients well, to combine, then cooked the apples on medium-low for about 10 minutes, or until the apple slices had slightly softened.

Mini Apple Crisps / The Grateful Girl Cooks!
While the apples were cooking, I used a pastry blender to blend the crumb topping ingredients in a small bowl.

Mini Apple Crisps / The Grateful Girl Cooks!
I sprayed 4 ramekins with non-stick cooking spray.

Mini Apple Crisps / The Grateful Girl Cooks!
Once the apples were done cooking, I divided them between the 4 ramekins.

Mini Apple Crisps / The Grateful Girl Cooks!
I divided the crumb topping between the 4 ramekins, sprinkling it all over the top of the apples, all the way to the edges.

Mini Apple Crisps / The Grateful Girl Cooks!
I baked the apple crisps in a 375 degree oven for about 25 minutes, until the mixture was bubbly, and the top crumble mixture was lightly browned.

Mini Apple Crisps / The Grateful Girl Cooks!
I let them cool on a wire rack for a bit, then served the Mini Apple Crisps while they were still warm. They were delicious!

Mini Apple Crisps / The Grateful Girl Cooks!
Doesn’t that look delicious? It’s especially good with a tiny scoop of vanilla ice cream served on top! This is so easy to make, too! You’re gonna LOVE it!

Welcome, FALL! Sure hope you will give this delicious recipe a try! Have a great week.

Mini Apple Crisps / The Grateful Girl Cooks!Recipe Slightly Adapted From: The New Pillsbury Family Cookbook, page 131, published 1973 by The Pillsbury Company,

Mini Apple Crisps
 
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Ring in the Fall season with these individual sized, delicious apple crisps!
As Prepared By:
Recipe type: Dessert
Serves: 4 servings
Ingredients
For apples:
  • 5 cups Granny Smith apples (peeled, cored, and sliced)
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 Tablespoon lemon juice
  • 2 Tablespoons water
For crumble mixture:
  • ¾ cup firmly packed brown sugar
  • ½ cup all purpose flour (unsifted)
  • ½ cup rolled oats (old fashioned or quick cook)
  • 1 teaspoon cinnamon
  • ½ cup cold butter
Directions
  1. Place sliced apples, ¼ cup brown sugar, ½ tsp. cinnamon, lemon juice and water into a large skillet. Stir to combine. Cook on medium-low heat, stirring occasionally, for approximately 10 minutes, or until apples have softened slightly. Remove from heat.
  2. While apples are cooking, prepare the crumb topping. Place the brown sugar, flour, rolled oats, 1 tsp. and cinnamon in a medium sized bowl. Cut the butter into chunks and add to bowl. Using a pastry blender, cut in the butter until mixture is crumbly and butter is about the size of peas. Set aside.
  3. Spray 4 ramekins with non-stick spray. Once apples are done, divide and spoon them equally into the 4 ramekins.
  4. Divide the crumb topping equally between the 4 apple-filled ramekins.Spoon the crumb topping over the entire surface of the apples, all the way to the edges.
  5. Bake apple crisps at 375 degrees for approximately 25-30 minutes, or until mixture is bubbly and the crumb topping is a light, golden brown. Remove hot ramekins to a wire rack to cool a bit.
  6. Serve warm, with a tiny scoop of vanilla ice cream, if desired.

 

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Strawberry Cobbler

My husband surprised me with a flat of fresh picked Hood strawberries this past weekend, locally grown in the Pacific Northwest. Absolutely the best strawberry there is! Perfect for making Strawberry Cobbler, if you ask me!Strawberry Cobbler / The Grateful Girl Cooks!
The only problem was… I was in the middle of several HUGE projects (pressure washing deck and patio, painting deck, refinishing a garden bench/staining it), etc., so the thought of what to do with all those strawberries smacked me upside the head. I was determined to use them BEFORE they spoiled… so I finished my projects, then into the kitchen I went. I made homemade strawberry ice cream (my hubby’s request), some strawberry jam (for our pantry and for gifts) and this absolutely delicious STRAWBERRY COBBLER!

I found the recipe on Pinterest (thank you Joan, at “Chocolate Chocolate And More”) and it sounded really good. I’ve made many cobblers before, but never a STRAWBERRY cobbler. Yum. The recipe is easy, and before I knew it, we had 4 ramekins of completely delicious cobbler, bursting with the flavor of fresh strawberries! Here’s how you make this great dessert!

I put quartered strawberries and sugar in a saucepan. (Note: I mashed them just a bit with a potato masher – not too much… just enough to get the strawberry juice flowing-this step is optional). I let the strawberries and sugar hang out together for about 20 minutes. Because I mashed the ripe strawberries a bit, there was a lot of juice. Next time I will try NOT mashing them for more intact strawberries…good either way…

Strawberry Cobbler / The Grateful Girl Cooks!
I heated the strawberry mixture for about 5 minutes on medium heat. While they were heating, I mixed up a slurry of cornstarch and cold water, then added it to the heated strawberry mixture.

Strawberry Cobbler / The Grateful Girl Cooks!Strawberry Cobbler / The Grateful Girl Cooks!
I stirred it all together and continued to cook this until the strawberries came to a boil (I stirred it often). I removed my pan from the heat, then evenly divided the strawberry mixture into 4 ramekins, and put the ramekins on a foil-lined baking sheet. Although this picture doesn’t quite capture it, there are a LOT of strawberry chunks in there!

Strawberry Cobbler / The Grateful Girl Cooks!
Next thing I did was mix up the ingredients for the crumb topping with a pastry blender.

Strawberry Cobbler / The Grateful Girl Cooks!Strawberry Cobbler / The Grateful Girl Cooks!
I evenly distributed the crumb topping over the tops of all 4 ramekins.

Strawberry Cobbler / The Grateful Girl Cooks!
Once they all had topping, I put the baking sheet with the ramekins into my preheated 350 degree oven, and baked them for 25 minutes. Once they came out they looked like this…

Strawberry Cobbler / The Grateful Girl Cooks!
I let them cool down for a few minutes, added a small scoop of homemade vanilla ice cream, then garnished it with a sprig of mint from my garden. The only thing left to do at this point was to grab a spoon and take a big ol’ bite. Delicious!

Strawberry Cobbler / The Grateful Girl Cooks!

Strawberry Cobbler / The Grateful Girl Cooks!
Sure hope you’ll give this easy recipe a try! I think you will be glad you did!

Strawberry Cobbler / The Grateful Girl Cooks!Recipe Source: http://chocolatechocolateandmore.com/fresh-strawberry-cobbler/

Strawberry Cobbler
 
Prep time
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Delicious strawberry cobbler (in individual serving sizes), featuring fresh strawberries and a light crumb topping.
As Prepared By:
Recipe type: Dessert
Serves: 4 servings
Ingredients
  • 4-5 cups strawberries (fresh), cut into quarters
  • ¼ cup granulated sugar
  • 4 teaspoons cornstarch
  • 4 teaspoons cold water
  • ½ cup brown sugar (light or dark)
  • ½ cup quick cooking oats
  • ⅓ cup all purpose flour
  • ¼ cup butter, softened
  • Vanilla Ice Cream (for topping cobbler- optional, but recommended!)
  • Mint sprigs (for garnish-optional)
Directions
  1. Preheat oven to 350 degrees F.
  2. Clean, de-stem and hull strawberries. Slice into quarters. Place strawberries and granulated sugar in a medium sized saucepan. Stir to combine, then let sit for about 20 minutes.
  3. After 20 minutes, place pan on stove and heat strawberries on medium heat for 5 minutes.
  4. While strawberries are heating, combine the cornstarch and cold water in a small bowl. Whisk well to fully combine (and dissolve the cornstarch...no lumps!)
  5. Pour the cornstarch mixture into the strawberries. Stir. Continue heating (and stirring) the strawberries until the mixture begins to boil. Remove pan from the heat.
  6. Evenly spoon the strawberry mixture into 4 ramekins. Set aside.
  7. To make the crumb topping, place the brown sugar, oats, flour and butter in s small bowl. Cut the ingredients together with a pastry blender (or two forks), until it becomes small crumbles.
  8. Evenly distribute crumb topping over the tops of all 4 strawberry-filled ramekins (cover the tops completely).
  9. Put the ramekins on a baking sheet that is covered with parchment paper, a silicone mat, or aluminum foil (I used foil). This helps to catch any drips that may or may not occur (depending on how full the ramekins are.
  10. Bake cobbler at 350 degrees for approximately 25 minutes. when done, the topping should be golden brown, and the mixture will be bubbly around the edges. Remove from oven. Let cobbler cool down for 5-10 minutes before serving.
  11. Add a scoop of vanilla ice cream, garnish with a sprig of mint, dig in... and ENJOY!!!
Notes
You do not need to lightly mash the strawberries as I did (to extract more juice). Just omit that step and add the quartered strawberries to the saucepan with the granulated sugar. It's all good.

 

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