Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can. At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in…
Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can.
At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in particular shows up at my market with lots of Reine Claude and mirabelle plums, a few different varieties of cherries, plump melons that you can smell standing a few feet away, tender figs, and fresh apricots.
Making the shopping experience even better, were the fellows who sold the fruits. Not only were they easy on the eyes, but they often put punky-looking cherries in baskets, labeling them “for clafoutis” (a nicer way of saying “for baking”) and selling them at a reduced price. This year, there seems to have been a turnover in staff – zut – but the replacements also offer up the imperfect fruit, or even an overload, at a discount.
This easy blackberry cobbler is made with Bisquick for a simple yet delicious dessert. Serve it with whipped cream or vanilla ice cream for the perfect ending to a summer meal. Now that we’re into summer, it’s all about berries for me. Strawberry shortcake, lemon raspberry scones, and berry crisp are just a few of …
This easy blackberry cobbler recipe is simple to throw together and makes a great summer dessert that pairs well with whipped cream or a scoop of vanilla ice cream. It’s the simplicity of this one that makes it so perfect – no frills, no fuss, all delicious.
CRISPS, COBBLERS & CRUMBLES: WHAT’S THE DIFFERENCE?
There’s not a single season of the year where I don’t crave some kind of crisp or cobbler. Apple in the fall and winter, rhubarb in the spring, and berries in the summer.
But what exactly is the difference between a crisp, a cobbler, and a crumble? Well, it’s all in the topping!
Cobblers can have a drop biscuit topping, a pie crust-like topping, or even a cakey topping (like with this easy blackberry cobbler or easy peach cobbler).
Crisps have a streusel topping that has oats in it, making the topping…well, crispy! (Don’t miss my cherry crisp.)
Crumbles are similar to crisps but traditionally don’t have any oats in the streusel topping, like in Apple Crumble. Although the lines are sometimes a little bit blurred between crisps and crumbles and the names are often used interchangeably.
This easy blackberry cobbler falls into the cakey category. It has a cake-like base that rises around the fruit to become both a base and a topping.
It’s sweet, simple, and incredibly delicious! Absolutely a summer must-make recipe.
HOW TO MAKE BLACKBERRY COBBLER WITH BISQUICK
Easy blackberry cobbler uses Bisquick mix in the batter, so there are only a few ingredients that you’ll need and it’s simple to mix together.
To get started, stir together your blackberries with ½ cup of granulated sugar and some pumpkin pie spice. I like using pumpkin pie spice in this recipe because I think all of the spices (especially the ginger) pair really well with the blackberries.
Let the berries rest for 15-20 minutes before moving on with the batter. Give them a stir occasionally while they rest.
After the berries have rested, grab another bowl and whisk together the Bisquick mix with the remaining sugar and the whole milk. Once that is well combined, whisk in the melted butter and pour the batter into a greased 9×9-inch baking pan.
Now, sprinkle the sugared blackberries evenly over the top of the batter. Don’t forget to include any sugar or juice that is still in the bowl with the berries! You want all of that goodness in the cobbler.
Before popping this cobbler in the oven, you can sprinkle the top with a bit of coarse sugar for some extra crunch and sparkle, but that’s totally up to you.
Let the blackberry cobbler bake for 50-60 minutes, or until the top is golden brown. I love this served warm from the oven with a scoop of vanilla ice cream, but it’s delicious at room temperature as well!
Can I use frozen blackberries?
This recipe is best with fresh blackberries but you can certainly use frozen blackberries when fresh are out of season!
If using frozen blackberries, make sure that they are thawed and drained before you get started.
Can I swap out the blackberries for a different fruit?
Because of the method and the way that the cobbler bakes up, it is pretty specific to blackberries. I would not recommend using a different fruit for this particular cobbler recipe.
Do I have to use Bisquick?
I like making this easy blackberry cobbler with Bisquick mix because it has several ingredients in one. If you don’t have any store-bought Bisquick on hand or don’t like using the store-bought stuff, you can use my homemade Bisquick instead.
I have not tried this recipe with other brands of baking mix, so I cannot attest to the results of those.
What if I don’t have pumpkin pie spice?
As I mentioned above, I like using pumpkin pie spice because the mix of spices pairs surprisingly well with blackberries.
If you don’t have pumpkin pie spice, apple pie spice would work as well. You can also just use ground cinnamon if that’s what you have!
Does this blackberry cobbler have to be refrigerated?
You can store this easy blackberry cobbler, covered, at room temperature for up to 2 days. If you need longer-term storage, pop it into the refrigerator for up to 4 days.
To reheat a serving of cobbler, simply microwave it for 15-30 seconds before enjoying.
Your search for the perfect gluten-free crepe is over. These EASY, 7-ingredient crepes are just like the classics — thin and delicate with perfectly crisp edges, and they fold beautifully without breaking! Plus, dairy-free, naturally sweetened, and mad…
Your search for the perfectgluten-free crepe is over. These EASY, 7-ingredient crepes are just like the classics — thin and delicate with perfectly crisp edges, and they fold beautifully without breaking! Plus, dairy-free, naturally sweetened, and made in just 1 bowl!
Add your favorite crepe fillings and prepare for your breakfast, brunch, or dessert dreams to come true! Let’s do like the French do and make some crepes!
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Bonus? It’s naturally sweetened and comes together fast with just 1 pan and 6 ingredients required!
I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE th…
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I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is burstin…
I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is bursting with beautiful berries! It has blackberries, raspberries, strawberries, and blueberries…all…
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Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. It’s like an elevated spin on the MacDonald’s version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!
Ingredients in this yogurt parfait
This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it’s great for brunches too! Here’s what you’ll need for the ingredients:
Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here’s what to know:
Frozen berries help to make a sauce. Defrosting the frozen berries makes a nice fruity sauce to mix with maple syrup to flavor the berries. Again, it’s got a vibe of that McDonald’s fruit and yogurt parfait.
Frozen are also cheaper. It’s a little cheaper than buying 2 cups of fresh berries.
But you can use all fresh berries or all frozen! Whatever works for you! You can also make a fruit compote with frozen berries: see below.
Greek yogurt vs plain yogurt
Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:
Greek yogurt is thick and creamy, with a delicious tang. The flavor really is superior to plain yogurt.
Greek yogurt has lots of health benefits: it’s high in protein and can aid in gut health.
Substitute plain yogurt if you like. Then follow the recipe below to add maple syrup and cinnamon to flavor it.
Variations on a yogurt parfait
You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky’s the limit here. Here a few ideas for mixing it up:
Use just one berry: all blueberry, blackberry, raspberry or strawberry
The granola in these yogurt parfaits is important. Because it’s such a simple recipe, it’s important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here’s what to know:
1 cup fresh berries like blueberries, blackberries, raspberries or a mix
⅛ teaspoon cinnamon
Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
In each glass, layer ½ cup yogurt, a sprinkle berries and granola, ½ cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you’re making for make ahead breakfasts, layer it without the granola and add it right before serving.
*Defrosting the frozen berries helps to make a juicy sauce for all of the berries. But substitute fresh strawberries if you like!
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Agua Fresca is a refreshing drink made from fruit, water and sugar. They’re great for parties and to sip on warm summer days. The flavor combinations are limitless and we’re sharing 4 of our favorite combinations like Watermelon, Cucumber &…
Agua Fresca is a refreshing drink made from fruit, water and sugar. They’re great for parties and to sip on warm summer days. The flavor combinations are limitless and we’re sharing 4 of our favorite combinations like Watermelon, Cucumber & Lime and Mango Pineapple. Keep reading for everything you know on how to make agua […]
This no churn blueberry and crème fraîche ice cream is a super simplified v…
This no churn blueberry and crème fraîche ice cream is a super simplified version of one of my favorite ice cream recipes from my book, Sweeter off the Vine, and you don’t need any special equipment to make it! I know when I want ice cream, I don’t want to wait a full 24 hours for the bowl of my ice cream maker to freeze. Not to mention the fact that there is usually so much other stuff in my tiny freezer that the bowl doesn’t even fit.
No churn ice cream recipes all have pretty much the same ingredients: heavy cream, sweetened condensed milk, and whatever flavorings you’re in the mood for. This version swaps a bit of tangy cultured crème fraîche, for the heavy cream which gives the base a bit of tangy richness. The gorgeous blueberry ripple adds bright berry flavor and beautiful color.
The base comes together in no time flat, all you need to do is whip the cream and creme fraiche, then fold it into the sweetened condensed milk. That mixture is layered and swirled with the blueberry sauce in a loaf pan. You do have to wait for the mixture to freeze overnight, so don’t forget to plan ahead. You could substitute just about any berry or stone fruit for the blueberries here in equal quantity.
No Churn Crème Fraîche and Blueberry Ice Cream
Makes about 4 cups
The subtle tang of crème fraîche and sweet blueberry sauce are a perfect pair in this easy to make creamy frozen treat. Substitute any berries or stone fruit you like for the blueberries.
1 cup/140g blueberries
3 tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice
1 14 oz can sweetened condensed milk
1 tablespoon vanilla extract or vanilla bean paste
1 cup/240ml heavy cream, cold
1 cup/225g crème fraiche, cold
In a small saucepan, combine the blueberries and sugar with 1 tablespoon water and smash with a potato masher. Bring the mixture to a boil over medium heat and cook until the blueberries are broken down and the liquid has thickened until syrupy, about 3 minutes. Stir in the lemon juice. Blend the mixture with an immersion blender, then transfer to a heat proof container and refrigerate until completely cold.
When the blueberry mixture is cold, make the base.
To make the base: In a large bowl, whisk the sweetened condensed milk, vanilla extract, and a pinch of salt.
In a separate large bowl combine the heavy cream and crème fraiche and use an electric mixer to whip the mixture to stiff peaks.
Stir a large spoonful of the cream into the condensed milk to lighten it, then add the remaining cream and fold it until just combined.
To assemble: Spoon 1/3 of the base into a loaf pan, then spoon 1/3 of the blueberry mixture over the top. Use a skewer to swirl the blueberry into the base. Repeat 2 more times with the remaining base and blueberries. Loosely cover the pan then freeze until firm, 6 hours or overnight.