Brown Butter Blueberry Cobbler

This recipe is absolutely magical! Four-that’s right four– ingredients that suddenly become the most mouthwatering, sweetest cobbler I’ve ever tasted ! I was searching around online for a recipe where I could use my fresh blueberries (yay for summer season fruits!) and my extra box of yellow cake mix, after much searching I found kevin’s and amanda’s Brown Butter Blueberry Cobbler!

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This is another result of me trying to clear out my baking cabinet as I pack and prepare for a big move. (Plus I just wanted an excuse to buy vanilla ice cream.)

Pre-heat the oven to 350°F and lightly grease a 9×11 pan (I definitely prefer a small pan for a thicker cobbler).

Like the original recipe says you’ll need:

  • 3 cups of fruit (blueberry, strawberry, peach, blackberry, etc.) imagine the possibilities! Fresh or frozen works!
  • 1 stick (1/2 cup) butter
  • 1 box of yellow cake mix
  • 1/2 cup sugar – I definitely feel like this is optional, or less sugar would be good since the cake mix and ice cream will be very sweet already.

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The key to this particular cobbler is the first step: browning the butter (definitely check out the easy guide from kevin and amanda’s blog for an easy guide). This process gives the butter a rich, caramel-y flavor. Place the stick of butter in shallow, heavy bottom pan on medium-high heat. Stir, stir, stir until the liquid starts turning darker and you may start seeing brown bits start to form at the bottom.

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Pour the whole bag of yellow cake mix into a heatproof  mixing bowl (don’t want your plastic mixing bowl to melt). Then slowly add the brown butter to the mix, whisk until you have a dry, crumbly mixture. This is your cobbler topping.

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Take your fruit and stir in the sugar if you want it extra sweet. Otherwise spread the fruit evenly at the bottom of the baking pan, spread the butter/cake crumble mixture on top. Pop it in the oven for 40 minutes!!

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The cobbler is ready when the top is a toasty light brown and the fruit is bubbling. I know it’s tempting to just eat some right away after being teased by the smell for 40 minutes, but let it cool for about 5-10 minutes.

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Serve with ice cream!

The cake crumble mixture is sweet and crunchy- the perfect texture combination with the creaminess of the ice cream and warm sweetness of the fruit! Sit out on your porch and enjoy some seconds!

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Broiled Grapefruit Crisp

With the new year comes resolutions, with resolutions comes diets. Diets = grapefruit. Like many people I’m lured by the pretty gemstone pink fruit but hate the bitter/tart/sour taste that it’s known for. BUT I found this Broiled Grapefruit Crisp recipe that gives the grapefruit-eating experience an extra little something-something and I am addicted!

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To prepare the sweet crisp top, you will need:

  • 1/4 cup dry oatmeal
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • dash of salt
  • 2 teaspoon butter (I haven’t tried any healthier alternatives but I’m sure you can try coconut oil or margarine.)

Mix this all up in a small microwavable bowl and microwave the mixture for just 15-20 seconds to melt the butter. I find this a good trick since I do not usually plan ahead and don’t want to wait for the butter soften.

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Prep the grapefruit:

1. Use a knife to cut the grapefruit in half.

2. Scrape out all the seeds.

3. I like use a paring knife and carefully “pre-cut” all the flesh out so it’s easier to scoop out with a spoon later. I run my knife along the sides and then cut along each section.

3. Take the crisp mixture and spread it evenly over both halves. (I sprinkled some hazelnuts on top just for fun.)

4. Pop this in a toaster oven or regular oven and set to broil for about 8-10 minutes, no more than that or else you’ll get “Blacktop Grapefruits”.

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In ten minutes you’ve got yourself a warm, sweet healthy little snack/ dessert!

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Dig into your resolutions! Before you know it you’ll be reaching for the second half.

Apple Crisp with Vanilla Ice Cream

Just got back from a 3 day staff retreat in Santa Cruz. 3 days…in 2 houses…with 33 people….wonderful memories and craziness.

view of sunset from our retreat houses

We were divided up into meal teams. My team was responsible for the grand finale: Thursday night dinner. On the menu was mussels, shrimp, steak, salad, rice, roasted potatoes, roasted mixed veggies…and Allrecipes Apple Crisp II! It was quite the feast.

Allrecipes’ Apple Crisp topped with Kirkland Vanilla Ice Cream

A lot of my co-workers have never tried apple crisp before.  I told them it was like apple pie- without the crust. That’s probably the reason I love it. It’s easy to mix (no electric mixer necessary), simple ingredients, and easy to serve to a large group of people. I’d rather leave it in the oven a little longer than not baking it long enough for the crumble to be extra crunchy and a little more brown. Whoever decided to top apple pies and crisps with ice cream was a freakin’ genius. For a healthier alternative: use plain Greek yogurt, gives you the same cold, creamy texture and the tartness balances out the sweetness of the dessert.

so happy everyone made room in their stomachs for some!