Nearly eight years later, I can so vividly recall this one New York winter day: I’m with my older sister, Upe, who is in her final days of pregnancy. I’m here to hold her hand and antsy to cradle my nephew. And Esther, her sister-in-law has brought a F…
Nearly eight years later, I can so vividly recall this one New York winter day: I'm with my older sister, Upe, who is in her final days of pregnancy. I’m here to hold her hand and antsy to cradle my nephew. And Esther, her sister-in-law has brought a Filipino fruit salad for the occasion. One that stuns me with its texture, vibrancy, deliciousness, ease and most of all, how powerfully it transports me back to childhood.
Growing up, whenever there was a party at our house (and there were many), from birthdays to “meetings” to other reasons to gather and feast, huge bowls of fresh fruit, diced jelly, and evaporated milk would tailgate Jollof rice, dodo, and other savory delights. We’d enjoy the chilled, creamy fruit salad topped with globes of vanilla ice cream and slices of cream cake, a sundae of sorts.
Key Lime Pie Ice Cream is a tart and sweet ice cream version of your favorite key lime pie! Simply whisk the base together and churn it in your ice cream maker – no extra cooking or chilling required.
Peach Cobbler has become the most requested dessert around here this summer. I don’t think Romain had ever had a cobbler – I usually make crisps, which the French call crumbles. But I’ve been revisiting some cookbooks on my shelf that I hadn’t used for a while and pulled down The Pastry Queen by Rebecca Rather, who was the owner of several bakeries in Texas….
Peach Cobbler has become the most requested dessert around here this summer. I don’t think Romain had ever had a cobbler – I usually make crisps, which the French call crumbles. But I’ve been revisiting some cookbooks on my shelf that I hadn’t used for a while and pulled down The Pastry Queen by Rebecca Rather, who was the owner of several bakeries in Texas.
I met Rebecca when my first book, Room for Dessert, was coming out and I was slated to do a book tour that included Texas. I had never done a book tour and I had been in a very bad car accident and was worried about navigating and getting myself from place-to-place in an unfamiliar state, and doing baking demonstrations, which require a lot of planning and organization. I don’t know how we came to meet each other but Rebecca had a bakery in Texas and, being Texan, knew how to get around the massive state (someone told me the entire country of France could fit inside Texas), and she knew how to bake. So we became a team
Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast. I don’t know if it’s from being home so much or what, but Elle has been a little extra with her breakfast choices lately. Yogurt parfaits […]
Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast.
I don’t know if it’s from being home so much or what, but Elle has been a little extra with her breakfast choices lately.
Yogurt parfaits or cereal just aren’t cutting it these days. Instead, she’s asking for things like pancakes, waffles, bacon or chicken sausage, fresh fruit…the list goes on.
Luckily the kid doesn’t really eat until 11:30, giving me time to have my coffee before she hits me up with her breakfast requests. Or I guess they’re really brunch requests by that time.
Since pancakes have been popular with my mini brunch lover, it’s given me an excuse to make stacks of these Banana Pancakes on repeat.
Banana Crumb Muffins are loaded with sweet banana flavor. With a cinnamon crumb topping, these muffins are the ideal afternoon snack or special breakfast treat!
Do you have that one recipe saved on your phone, tagged in your favorite cookbook, or filed away in your recipe box that you go back to time and time again?
Being that I pretty much test and create recipes multiple times a week, there isn’t always time for repeats, but these Banana Crumb Muffins have been a favorite for years.
There’s just something about a muffin and warm cup of coffee that just speaks to me.
This classic blueberry cobbler recipe is an easy family favorite! The golden sweet topping layered over juicy berries is pure bliss.
Here’s a dessert that spells summer for us: blueberry cobbler. This one is everything you need in a sweet treat: the fruit layer bursts forth with pure berry juiciness. The topping is cakey and fluffy, just sweet enough and baked to golden perfection. This is the blueberry cobbler recipe you need! It’s seeped in tradition for us, with loads of barbecues and cookouts and 4th of July celebrations under its belt. Every time we serve it, people ask for the recipe!
Ingredients in this blueberry cobbler recipe
There are a few common ways to make a blueberry cobbler. Traditionally a cobbler is a fruit filling topped with dollops of biscuit-like dough (which often is only lightly sweetened). However, the most popular way to make a blueberry cobbler in America is with a cake-like biscuit topping that is a solid sheet of batter.
This blueberry cobbler recipe is a spin on the latter version, an adaptation of my mom’s favorite recipe that she makes every summer. She got her recipe from her church’s cookbook, which you know has to be good! Our version uses similar ingredients: flour, butter, sugar and milk make the cobbler topping, and the blueberries are lightly sweetened and mixed with lemon juice and zest to accentuate their zippy flavor. Here are the blueberry cobber ingredients:
Blueberries, fresh or frozen
Granulated sugar
Lemon juice and zest
Cinnamon
All-purpose flour
Baking powder
Salt
Butter
Milk
Vanilla extract
This recipe is a spin on this Old Fashioned Blueberry Cobbler, if you’re looking our “magic” recipe where the berries sink until the batter while baking. This one has been updated to error-proof a few things and bring out the flavor to make it even better.
Can you use frozen blueberries in cobbler?
Frozen berries are a great substitute for fresh berries in blueberry cobbler. Cobblers, pies, crumbles, and bars are a great place to use frozen berries because they break down to make a jammy filling in the same way fresh berries do (similar to in a blueberry sauce).
Where frozen berries don’t work well? Baked goods like blueberry muffins and scones. Frozen berries can sometimes bleed into the batter and turn it a purple color! So it’s much safer in a cobbler. Let us know if you try this with frozen berries in the comments below.
Ways to serve blueberry cobbler
Blueberry cobbler warm from the oven is the ideal treat! But to us, the texture and flavor need one more thing: a creamy topping. This contrasts the sweet cake of the cobbler and rounds out the overall experience of the dish. Here are a few ways to serve it:
Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
Whipped cream. Try our homemade whipped cream, which makes just the right rich and creamy counterpoint.
Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.
Storage and make ahead info
This blueberry cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.
Blueberry cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.
More blueberry desserts
If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:
Stir together the blueberries with ½ cup granulated sugar, lemon juice, lemon zest and cinnamon in a 9 x 9 or 7 x 11 medium baking dish.
In a medium bowl, combine the all-purpose flour, ¾ cup sugar, baking powder and kosher salt. Stir in the melted butter, milk, and vanilla and mix until a smooth batter forms.
Pour the batter over the blueberry filling, smoothing it to the edges. (If desired, you can sprinkle a bit more sugar on the top.)
Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Scoop into individual servings and serve with vanilla ice cream or homemade whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.
Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream. Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold. Ingredients for grilled bananas There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas: Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at) Maple syrup: Use pure maple syrup: you could also use […]
Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream.
Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold.
Ingredients for grilled bananas
There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas:
Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at)
Maple syrup: Use pure maple syrup: you could also use honey if desired
Rum: Add in a splash of rum if you like! This channels the bananas foster vibe even more
Cinnamon
Ginger
Nutmeg
Vanilla ice cream: Topping with melty vanilla ice cream takes it to star status
Chopped pecans: Optional, but the toasting crunch adds a finishing touch
How to cut bananas for grilling (leave the peel on!)
Here’s the important part for grilling bananas! Well, two things. Here’s what to know:
Keep the peel on. You’ll grill the banana in the peel: so don’t peel them! The peel acts as a protective barrier, almost like a pan. It keeps the banana together and makes it easy to flip.
Slice lengthwise. Slice the banana in half lengthwise so that it forms two long boat-shaped pieces.
Tips on how to grill bananas
Once you’ve cut your bananas, keeping them in the peel, you’re ready to grill! All you need to know at this point is the grill temperature and approximate timing. Memorize that and then make them on repeat all summer! Here’s what you need to know (or jump right to the recipe):
Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
Cut the bananas in half with the peel on. See the notes above.
Brush the tops with the maple syrup and spices.
Grill cut side down for 3 to 4 minutes, until you get those lovely char marks.
Flip and grill cut side up for 4 to 5 minutes. This finishes the cooking.
Use a spoon to scoop the bananas out of the peels. Garnish and enjoy!
Add toasted pecans or glazed pecans
Top these grilled bananas with vanilla ice cream for a showy, restaurant-style dessert! We also like using chopped pecans to add a satisfying crunch. You can use plain pecans for this. But if you’re looking for big wow factor, here are a few other options:
Toasted pecans: Simply heating pecans in a skillet for a few minutes brings out a beautiful nutty flavor. You can taste the difference! Go to How to Toast Pecans.
Maple glazed pecans: Even better, glaze your pecans with maple syrup so they have a sweet, crunchy coating. Go to Glazed Pecans.
Toppings for grilled bananas
Topping the grilled bananas is the fun part! While we loved it as specified, here are some more topping ideas:
Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
In a small bowl, stir the maple syrup, oil, cinnamon, nutmeg, and ginger.
Leaving the peel on, slice off the stem of the banana peel. Then slice the banana in half lengthwise.
Brush the cut side of the bananas with 1/2 of the maple syrup mixture.
Grill cut side down for 3 to 4 minutes until grill marks appear. Flip and cook an additional 4 to 5 minutes until softened.
To serve, scoop the bananas out of their peels with a spoon. Stir the maple mixture, then drizzle it over the tops. Serve with ice cream and chopped pecans.
Notes
*Step up the flavors and add 1 tablespoon rum to the mix as well!
Category:Dessert
Method:Grilled
Cuisine:American
Keywords: Grilled Bananas, How to grill bananas
More banana recipes
There are so many ways to use bananas, from bread to muffins to pancakes! Here are some favorite banana recipes:
Healthy Banana Bread Muffins These healthy muffins are made mostly of oats and bananas, blended together in a blender. A fan fave!
Banana Oatmeal Pancakes Wholesome and so delicious! They’re mostly with oats so they’re filling and full of nutrients.
Perfect Banana Smoothie The perfect banana smoothie! It’s got just the right creamy texture and beautifully banana-forward flavor.
If you’ve ever cooked a blueberry for more than a minute, you know their fatal flaw.A blueberry is really just a sack of tart-sweet juice, barely contained by a thin, taut orb of skin. It’s nature’s tiniest water balloon, and like any good water balloo…
If you've ever cooked a blueberry for more than a minute, you know their fatal flaw.
A blueberry is really just a sack of tart-sweet juice, barely contained by a thin, taut orb of skin. It's nature's tiniest water balloon, and like any good water balloon, it wasn't designed to last.
So when we want to bake them into a pie, we know they're going to swell through their skins and surrender all their juice, which then needs to be jammed up with sugar and thickeners. There's nothing necessarily wrong with that—throw on a scoop of vanilla ice cream and it's not not going to get eaten.
Watermelon Salad – an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite! Watermelon is probably my favori…
Watermelon Salad – an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite! Watermelon is probably my favorite thing about summer. I eat it every day without fail. I think I have an obsession. I love eating…
It’s hard to feel or believe in summer’s impending arrival, though the signs around me suggest otherwise. Longer days. Slowly, more green (last week, sorrel; this week, pea shoots) in my CSA box. Seeds that are no longer seedlings but now full-fledged …
It's hard to feel or believe in summer's impending arrival, though the signs around me suggest otherwise. Longer days. Slowly, more green (last week, sorrel; this week, pea shoots) in my CSA box. Seeds that are no longer seedlings but now full-fledged plants. What's helping me play catchup with my surroundings? Nigel Slater’s Ripe, which was published in 2012.
Almost a decade-old, Slater’s tome on all things fruit is armchair travel that, itself, doesn’t leave the home garden. With Slater's help, I’ve assembled a guide for choosing and using some of summer’s juiciest, heartbreakingly sweet treasures. You’ll learn about how to pick, store, and bake with summer fruits like berries (strawberries, blueberries, raspberries, and blackberries), stone fruit (like apricots, peaches, plums, and nectarines), and late-summer arrivals like apples. May you collect one, or all (!), and eat them over the sink, turn them into a pie or buckle, or serve them as a side dish for an epic grilling feast.