Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.

Ingredients in apple cobbler

This apple cobbler recipe is a spin on the classic cobbler, a classic easy dessert. A cobbler is a baked dessert with fruit filling that’s topped with dollops of biscuit-like dough. It differs from a crisp or crumble in that it doesn’t use oats or nuts in the topping.

Traditionally are a few different ways to make a cobbler topping: a biscuit like topping that forms dollops on top of the dough, or a cake-like topping that is relatively flat. This apple cobbler recipe is a mix of these two styles, with a texture between a biscuit and a sugar cookie! It’s sweet but not overly saccharine like some cobblers. Here’s what you’ll need for this recipe:

• Crisp tart apples: Tart apples are best for baking, and crisp apples hold their shape better than softer apples which can become mushy.
• Brown sugar and granulated sugar: The mix of sugars adds nuance to the flavor, but you can use all granulated sugar if preferred.
• Cornstarch: Cornstarch is essential or the filling will be watery instead of gooey. Substitute arrowroot powder if desired.
• Cinnamon, ginger, nutmeg, and vanilla extract: This mix of cozy spices is key! If desired, you can use only cinnamon for a similar effect.
• Lemon juice and lemon zest: Lemon juice and zest makes the flavors pop, similar to salt with savory food.
• All-purpose flour, baking soda and salt: These essential ingredients make the base of the topping.
• Butter: Stirring in melted butter makes this topping quick and easy.
• Egg yolk: The egg yolk is the secret ingredient that makes a smooth, cookie-like dough.

Best type of apples for cobbler

The best variety of apples for cobbler is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Of course, you can use any type of apple you like in this apple cobbler recipe. But other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best apples for baking and cooking:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Fuji

What makes this an easy apple cobbler?

Some apple cobbler recipes claim to be easy, but then they call for things like 5 pounds of apples (which take forever to peel!) or cooking the apple filling in advance. Here are a few things that make this apple cobbler recipe fun and easy:

• It calls for 2 pounds of apples, which don’t take too long to peel and slice.
• Melted butter goes right into the easy filling, so you don’t have to cut in room temperature butter (which can take a while).
• It bakes right away, with no need to pre-cook a filling.

A trick to cutting apples

Here’s a trick for how to cut apples quickly for apple cobbler! If you’re not cutting your apples this way, it’s game changing. This method for slicing apples is so slick, you can slice one up in just a few seconds. Here’s what to do:

• Peel the apple.
• Set the apple upright, and cut off each of the four sides around the core.
• Place each slide on its flat edge and slice into thin slices.

Ways to serve apple cobbler

This apple cobbler recipe warm from the oven is the best easy dessert to share with friends and family. But don’t forget the topping! To us, vanilla ice cream is required: it contrasts the sweet cake of the cobbler and rounds out the overall experience. Here are a few ways to serve it:

• Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
• Whipped cream. This homemade whipped cream 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 apple 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.

Apple 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.

Diet variations

Want to make a vegan apple cobbler? Make this recipe with vegan butter and replace the egg yolk with 1 tablespoon dairy free milk.

More apple recipes

This apple cobbler recipe is one of our favorite apple recipes! It’s great as a fall dessert or Thanksgiving dessert. Here are a few more fun recipes with this tasty fruit:

• Try 10 Apple Breakfast Recipes or 20 Irresistible Apple Desserts
• Grab Apple Bread or Apple Cinnamon Muffins
• Make a cozy pot of Apple Cinnamon Oatmeal
• Whip up Apple Dumplings or Baked Apples

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Apple Bread Recipe

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Apple Cinnamon Muffins

03

10 Apple Breakfast Recipes

04

20 Irresistible Apple Desserts

This apple cobbler recipe is…

Vegetarian.

Apple Cobbler

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8

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Description

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.

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Ingredients

• 6 cups peeled and sliced crisp tart apples (2 pounds; about 4 large or 6 medium)*
• ½ cup brown sugar
• 1 tablespoon cornstarch (or arrowroot powder)
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
• 1 cup all-purpose flour 
• ½ cup granulated sugar, plus 1 tablespoon for sprinkling
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 8 tablespoons unsalted butter, melted
• 1 egg yolk
• 2 teaspoons pure vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Make the filling: Peel and slice the apples. In a medium bowl, mix them with the brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice and lemon zest. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. Make the topping: Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles (you may need to help with your hands, but resist the urge to mix too much). Place the pieces onto the apples. Sprinkle with the 1 tablespoon granulated sugar.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

• Category: Dessert
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Apple cobbler, apple cobbler recipe

A Couple Cooks - Recipes worth repeating.

What do you make when you’ve made all the zucchini bread and zucchini muffins? Zucchini brownies, of course! Stop what you’re doing and gather the ingredients for this recipe that will have your friends and family running for another piece. The brownies come out ultra moist and gooey, with a deep, rich chocolaty flavor. They’re simple to make and you won’t believe the amazing flavor and texture!

Ingredients in this zucchini brownies recipe

The secret to rich and moist brownies? Zucchini! Turns out, adding shredded zucchini to brownies makes for an incredibly moist, gooey texture (which is what we prefer in a good brownie). It also lets you get away with not using eggs, which makes this zucchini brownies recipe accidentally vegan! Here are the ingredients in this recipe:

• Granulated sugar
• Neutral oil
• Zucchini
• Vanilla extract
• Cocoa powder
• Dutch process cocoa powder
• Cornstarch
• All-purpose flour
• Baking soda
• Kosher salt
• Chocolate chips

The flavor key: Dutch process cocoa powder

This zucchini brownies recipe uses a combination of two types of cocoa powder to achieve the deep, dark chocolaty flavor. The key? Dutch process (dark) cocoa powder, a special type of cocoa powder is treated with an alkali to make it pH neutral. This gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, with deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder.

• Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
• For more recipes using Dutch process cocoa powder, try Chocolate Zucchini Bread, Chocolate Zucchini Muffins, Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this fun Healthy Chocolate Pudding.

Tips for zucchini brownies

Zucchini brownies are as straightforward as a standard brownies recipe! There are just a few things to note for success:

• Use a metal pan for baking. This makes for the most consistent bake and a better rise than a glass pan.
• Finely grate the zucchini. This allows this green vegetable to meld seamlessly into the texture of the brownies.
• Do not drain the zucchini! This recipe is optimized for undrained zucchini, using the moisture in this vegetable (which is 94% water!).

Some notes on cooling and cutting

It’s important for recipes like brownies, muffins and quick breads to cool completely. This sets the texture and allows them to hold together better. The flavor is also generally better at room temperature. These zucchini brownies don’t hold together if they are very warm, so make sure to let them cool completely.

For best results, cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 hour until cooled.

To get clean slices, but through the brownies once they are cooled and clean off the knife after each cut.

Brownie variations

If you love non-standard brownies, you’ll love these zucchini brownies! A few other variations you’ll love:

• Try Fudgy Sweet Potato Brownies with roasted sweet potato puree
• Go for Amazing Gluten Free Brownies
• Opt for Raw Brownies, made from walnuts and Medjool dates!

Leftover storage info

These zucchini brownies hold up well over time! Store them refrigerated for up to 1 week. You can also store at room temperature, but they are so gooey that refrigeration is best: plus, they’ll last longer.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

• Go for classic Zucchini Bread or Zucchini Chocolate Chip Muffins
• Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze
• Go for rich and chocolaty Chocolate Zucchini Bread or Chocolate Zucchini Muffins
• Mix up Best Zucchini Muffins or Zucchini Chocolate Chip Muffins

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Easy Zucchini Bread

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Lemon Zucchini Bread

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Chocolate Zucchini Muffins

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Zucchini Chocolate Chip Muffins

This zucchini brownies recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Zucchini Brownies

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16

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Description

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.

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Ingredients

• 1 ¼ cup granulated sugar
• ⅓ cup neutral oil (grapeseed, organic canola or vegetable oil, or other neutral oil of choice)
• 2 cups finely shredded zucchini (packed not drained)
• 1 teaspoon vanilla extract
• ½ cup cocoa powder (standard)
• 2 tablespoon Dutch process (dark chocolate) cocoa powder
• 1 tablespoon cornstarch
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup semisweet chocolate chips

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Instructions

1. Preheat the oven to 350°F. Line a 9 x 9″ pan with a piece of aluminum foil.
2. Stir together the sugar and oil with a spatula. Then stir in the zucchini, vanilla, cocoa powder, Dutch process cocoa powder, cornstarch, flour, baking soda, and salt. Fold in ¾ of the chocolate chips. Allow the batter to stand for 5 minutes to allow it to thicken.
3. Pour the batter into the pan and top with the remaining ¼ cup chocolate chips. Bake 30 to 35 minutes until a tester comes out with a few clinging crumbs. Cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 to 2 hours until cooled. Slice into 16 pieces and serve (wash the knife after each slice to make for clean cuts). Leftovers store up to 1 week refrigerated. 

• Category: Dessert
• Method: Baked
• Cuisine: Baked
• Diet: Vegan

Keywords: Zucchini brownies, zucchini brownies recipe

A Couple Cooks - Recipes worth repeating.

Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project, though if you’re a choco-holic you should also consider this double chocolate zucchini bread too! (Want vegan? Go to Vegan Zucchini Bread.)

Ingredients in chocolate chip zucchini bread

This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:

• Zucchini
• Chocolate chips
• All-purpose flour
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Cinnamon
• Salt

Tips for baking chocolate chip zucchini bread

Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini chocolate chip muffins instead!

Variation: try chocolate zucchini bread

Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.

Turn it into muffins!

You can also turn this zucchini chocolate chip bread into zucchini muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:

• Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
• Bake until the tops are set, rotating the pans halfway through the baking, about 22 to 26 minutes total.
• Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). 

Storage info

How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:

• Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
• Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving.
• Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.

More zucchini recipes

Got more zucchini to use up? Here are a few great zucchini recipes to try:

• Make our Chocolate Zucchini Bread, Lemon Zucchini Bread, or Banana Zucchini Bread
• Mix up Chocolate Zucchini Muffins
• Go for tasty savory Zucchini Fritters
• Make Stuffed Zucchini Boats or Perfect Zucchini Lasagna
• Grab Baked Zucchini or Creamy Zucchini Pasta

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Lemon Zucchini Bread

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Chocolate Zucchini Muffins

03

Zucchini Fritters

04

Stuffed Zucchini Boats

This chocolate chip zucchini bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk and vegan butter or more oil. For vegan, go to Vegan Zucchini Bread.

Chocolate Chip Zucchini Bread

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12

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Description

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

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Ingredients

• ¼ cup unsalted butter, melted (or vegan butter or more oil)
• ⅓ cup neutral oil
• ½ cup brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tablespoon milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon kosher salt
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
• 1 cup chocolate chips, plus more for topping

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times. 
4. Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips. 
5. Bake 60 to 65 minutes* until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

Notes

*If it’s still not done, continue baking for a few minutes until fully cooked (the internal temperature should 200°F.)

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Chocolate chip zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread, zucchini bread chocolate chip

A Couple Cooks - Recipes worth repeating.

If you love fruity ice cream, here’s the flavor that’s stolen our hearts: blueberry ice cream! It’s sweet and creamy, with a pure fruit flavor that tastes like an elevated version of this humble berry. Mix up a homemade batch and it stays creamy in the freezer for weeks! The bright fuchsia color makes it stand out, and it’s the best sweet treat for a summer evening. (Our son can’t get enough!)

Ingredients in blueberry ice cream

This blueberry ice cream features a traditional ice cream custard base mixed with a sweet blueberry puree. You’ll simply cook down blueberries with sugar and strain, then whisk it into the creamy vanilla base. This recipe is great when you have a bunch of blueberries to use up, whether they’re store-bought or picked up at a U pick or farmers market. Here’s what you need for this recipe:

• Blueberries, fresh or frozen
• Granulated sugar
• Lemon juice
• Cornstarch
• Whole milk
• Heavy cream
• Vanilla extract
• Kosher salt

Can you use frozen blueberries?

This blueberry ice cream recipe works with fresh or frozen blueberries. You don’t even need to defrost the berries if you’re using frozen! The heat from the pan will quickly defrost them and the timing should be essentially the same as using fresh berries.

Ice cream is a great way to use frozen blueberries (versus a baked good like blueberry muffins, where frozen berries can bleed and turn the batter purple).

Churn it in an ice cream maker

This is a classic blueberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment that works for making sorbets, sherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:

• Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker; it’s very durable and has held up well over the years.
• Automatic ice cream maker: This automatic ice cream maker is larger and more expensive, but great if you make ice cream often. It requires no pre-freezing, so you can make ice cream any time you please!

How to make homemade blueberry ice cream

To make blueberry ice cream recipe, you’ll make a berry puree, mix it with a custard made of milk and cream, and then churn it an an ice cream maker. Then you’ll freeze for 4 hours or overnight for the best scoopable hard ice cream texture. Here are the basic steps:

• Make the puree: Simmer blueberries with sugar until broken down into a syrup, then pass through a fine mesh sieve to strain out the skins and seeds.
• Make the custard: Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, and salt.
• Cool the custard: Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Or, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
• Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
• Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).

Storage note

Store this blueberry ice cream in the freezer for up to 2 weeks: it stays creamy and scoopable for the entire storage time! Note that many of our homemade ice cream recipes become slightly hard and need to be set out at room temperature for 15 to 20 minutes before serving. However, this blueberry ice cream doesn’t require it! It’s very soft because of the fruit syrup addition, and you can scoop it out right from the freezer.

Variations

Want to add some pizazz to this blueberry ice cream? Here are a few ideas for how to change it up:

• Chocolate: Make blueberry chocolate ice cream by adding the chocolate chunks per this Mint Chocolate Chip Ice Cream recipe.
• Graham crackers: Make Blueberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
• Vanilla cookies: Make Blueberry Cobbler Ice Cream by adding crushed vanilla cookies
• Blueberry cheesecake ice cream: Make this Cheesecake Ice Cream, then after churning swirl in the blueberry puree and graham crackers similar to in Strawberry Cheesecake Ice Cream.

More blueberry recipes

Got more berries? Here are few more of our favorite blueberry recipes for using them:

• Bake up Blueberry Cobbler or Blueberry Pie
• Try easy Blueberry Pie Bars
• Go for Banana Blueberry Muffins or Blueberry French Toast Casserole
• Make Blueberry Lemonade or a Blueberry Vodka Smash

01

Easy Blueberry Cobbler

02

Blueberry Pie Bars

03

Blueberry French Toast Casserole

04

30 Fresh Blueberry Recipes

This blueberry ice cream recipe is…

Vegetarian and gluten-free.

Blueberry Ice Cream

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 2 hours
• Cook Time: 5 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 quart

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Description

This blueberry ice cream recipe is sweet, creamy, and bursting with pure berry flavor! Whip up a homemade batch to impress everyone.

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Ingredients

• 3 cups fresh blueberries (or frozen) 
• 1 ¾ cups granulated sugar, divided
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 cup whole milk
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract

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Instructions

1. In a large saucepan, add the blueberries and ¾ cup sugar and 2 tablespoons water and bring to a boil. Simmer for 5 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing if necessary. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
2. Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
3. Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined. 
4. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
5. Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).

• Category: Dessert
• Method: Frozen
• Cuisine: Dessert
• Diet: Vegetarian

Keywords: Blueberry ice cream, blueberry ice cream recipe

A Couple Cooks - Recipes worth repeating.

We’ve always had a habit of sneaking bits of dough from the bowl when we’re baking. So it’s no surprise that this ice cream flavor is at the top of the list at our house: cookie dough ice cream! Wow, is the homemade version of this flavor sublime! The soft, salty sweet bits of dough with pops of chocolate are abundant in the creamy, frosty vanilla cream. You can also make just the dough and throw it into purchased ice cream: a fun trick that lets you have any flavor base you want!

Ingredients in cookie dough ice cream

When was cookie dough ice cream invented? Ben & Jerry’s Ice Cream claims to have invented the popular flavor in 1984 when a customer suggested the idea at their original shop in Burlington, Vermont. It went on to become a fan favorite and they started selling it in grocery stores in 1991.

There’s no surprise why this is a popular flavor. That chewy dough texture with a hint of salty sweet is incredibly satisfying! The cookie dough ice cream recipe below shows you how to make it using homemade vanilla base. Or, simply make the dough and fold it into store-bought ice cream for a fun, semi-homemade treat! Here’s what you’ll need:

• 1 recipe Homemade Vanilla Ice Cream or 1 quart purchased ice cream
• All-purpose flour
• Salted butter
• Brown sugar
• Vanilla extract
• Mini chocolate chips

Tips for the cookie dough

Edible cookie dough is very simple to whip up as an ice cream mix-in! In fact, we like making the dough recipe to use for topping sundaes or mixing into purchased ice cream. As a choco-holic, I’ve always wanted cookie dough with a chocolate ice cream base: and here’s the way to do it! Here are a few tips for mixing up the dough:

• If desired, heat treat the flour. For best food safety, you can heat treat it to prevent bacteria growth. Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer). While we don’t always do this, it’s a good safety step to note.
• Form into pea-sized balls and freeze. It’s easiest to incorporate the cookie dough into ice cream when it’s made into very small bits. Portion out the bits with your hands and place them on a baking sheet, then freeze for 15 minutes or until hardened.
• If making in advance, store cookie dough until ready to use. If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.

Adding the cookie dough

You can use the cookie dough with this homemade vanilla ice cream recipe and mix it in after churning, or you can use it with a purchased ice cream! Here are a few things to note about adding the cookie dough to the ice cream base:

• For homemade ice cream: Churn the ice cream, about 25 to 30 minutes. Place the ice cream in a loaf pan, then mix in the cookie dough crumbles. Then freeze for another 3 hours for hard ice cream texture.
• For purchased ice cream: Scoop a quart of purchased ice cream into a loaf pan and mix in the dough. Re-freeze for about 2 hours or until the desired hard ice cream texture is reached.
• Use any flavor you like! You can make your own version of cookie dough ice cream by varying the ice cream base. Make it with chocolate ice cream, peanut butter ice cream, or coffee ice cream as fun variations!

Equipment for homemade: an ice cream maker!

For the homemade ice cream base, you’ll need an ice cream maker. It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. The two main types of ice cream makers are:

• Freezer bowl ice cream maker: This type of inexpensive: it simply requires freezing the base of the ice cream maker overnight before making the recipe. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years.
• Automatic ice cream maker: If you make ice cream often, you may want to consider an automatic ice cream maker. It’s larger and more expensive but requires no pre-freezing, so you can make ice cream at any time! (This is the type we use, but only because this is our job!)

Dietary swaps

Got a special diet? Here are a few notes for adapting this recipe to a special diet:

• Vegan: Use this Vegan Ice Cream base and vegan butter or refined coconut oil in the cookie dough
• Gluten-free: Use almond flour or gluten-free 1 for 1 flour

Storage for cookie dough ice cream

This chocolate chip cookie dough ice cream stores for up to 2 weeks. Place it in a loaf pan with a parchment sheet over the top, or simply scoop it into a sealed container. The texture is lusciously creamy for the entire storage period, not icy like other methods. The cookie dough itself stores frozen for up to 1 month.

More ice cream recipes

Love making ice cream? Here are a few more homemade ice cream recipes to try:

• Try Rocky Road Ice Cream
• Go for Mint Chocolate Chip Ice Cream
• Grab classic Vanilla Ice Cream, Chocolate Ice Cream or Strawberry Ice Cream
• Make Vegan Ice Cream (Dairy Free!) or Easy Banana Ice Cream
• Mix up Strawberry Cheesecake Ice Cream or Blueberry Ice Cream

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Rocky Road Ice Cream

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Mint Chocolate Chip Ice Cream

03

Easy Banana Ice Cream

04

Strawberry Ice Cream

This chocolate chip cookie dough ice cream is…

Vegetarian. For vegan, use Vegan Ice Cream and vegan butter or refined coconut oil in the cookie dough. For gluten-free, use almond flour or gluten-free 1 for 1 flour.

Cookie Dough Ice Cream

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 2 hours
• Cook Time: 5 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 quart

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Description

This chocolate chip cookie dough ice cream is a dream! Use the dough recipe as a mix-in for purchased ice cream, or make a homemade base.

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Ingredients

Ice Cream (or use purchased ice cream*)

• 2 tablespoons cornstarch 
• 1 ½ cups whole milk, divided
• 1 cup granulated sugar
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 2 teaspoons vanilla extract

Cookie dough

• 2/3 cup all-purpose flour
• 6 tablespoons salted butter, softened (or unsalted butter plus ¼ tsp salt)
• 6 tablespoons brown sugar
• ½ teaspoon vanilla extract
• ⅓ cup mini chocolate chips, plus additional if desired

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Instructions

1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
2. Remove from the heat. Stir in the remaining ½ cup whole milk and the heavy cream, salt and vanilla extract.
3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
4. Meanwhile, make the cookie dough: If desired, heat treat the flour*. Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. Mix in all the other ingredients, kneading with your hands as necessary. Add the chocolate chips and stir until evenly distributed. Form the dough into small pea sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 15 minutes or until hardened. (If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.)
5. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer to a loaf pan or sealable container. Add the cookie dough crumbles to the ice cream and mix in, saving out a few crumbles for the top. If desired, mix in 2 tablespoons additional mini chocolate chips. Top with more cookie dough and mini chocolate chips. Freeze 3 hours or overnight (or eat immediately for soft serve texture). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*Make your own ice cream base, or use the cookie dough recipe as a mix-in for store-bought ice cream! If using purchased ice cream, make the cookie dough in Step 4, freeze it for 15 minutes, then scoop a quart of purchased ice cream into a loaf pan and mix in the crumbles. Re-freeze for about 2 hours or until the desired texture is reached.

**If using all purpose flour, you can heat treat it to prevent bacteria growth (optional). Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).

• Category: Dessert
• Method: Frozen
• Cuisine: American
• Diet: Vegetarian

Keywords: Cookie dough ice cream, chocolate chip cookie dough ice cream

A Couple Cooks - Recipes worth repeating.

This crowd-pleasing dessert won over our family and friends recently, so we’re excited to share it today. Try this Old fashioned blackberry cobbler recipe! The topping is sweet and fluffy with a crunchy sugar coating on the top, and it covers a zingy berry layer that’s scented with vanilla and cinnamon. We dare you not to take another bite! Smother this summer dessert in melty vanilla ice cream or homemade whipped cream and prepare to be amazed.

Ingredients in blackberry cobbler

Traditionally a cobbler has a fruit filling topped with dollops of biscuit-like dough that’s lightly sweetened. But another popular way to make a cobbler in America is with a simple, cake-like topping that forms a solid sheet of batter, which is then scooped into bowls when serving. This blackberry cobbler recipe is a spin on the latter version, and similar to our blueberry cobbler, it makes for one easy and stunning dessert.

The ingredients are simple and aside from the berries, you might already have them in your pantry or fridge. The ingredients for blackberry cobbler are:

• Fresh blackberries (or substitute frozen)
• Granulated sugar
• Cornstarch
• Lemon zest and juice
• Cinnamon
• All purpose flour
• Baking powder and salt
• Butter
• Milk
• Vanilla extract

Using fresh blackberries versus frozen

The blackberry cobbler is the perfect use for a mound of fresh blackberries in the summer, like berries from a U pick, a farmers market, or home garden. This recipe calls for 4 cups of blackberries, a quantity that can be rather expensive when bought from the store or even at a farmers market.

So if you’d like, you can swap in frozen blackberries! Use them right from frozen; no need to thaw. Since frozen berries aren’t typically as sweet as frozen berries, increase the sugar in the filling to ½ cup granulated sugar. Taste and add a little more if the flavor doesn’t pop or isn’t sweet enough.

Flavor variations

This blackberry cobbler recipe is great as written in the recipe below, but you can add a few things to make the flavor pop! Here are a few ideas:

• Orange: Substitute the lemon zest and juice for orange zest and juice for an even more citrusy zing (use ¼ teaspoon orange zest instead of ½ teaspoon)
• Cardamom: Use ¼ teaspoon ground cardamom in the topping, or sprinkle with a hint of ground cardamom when serving (we also love this in a cherry crisp)
• Bourbon or amaretto: Why not? Stir in 1 tablespoon amaretto or bourbon for a boozy boost

Serving blackberry cobbler

Allow this blackberry cobbler recipe o cool for 30 minutes to 1 hour before serving, which lets the texture set and cools it to warm. You can also allow it to cool longer until it is room temperature. It tastes incredible as is, but we think adding a topping takes it to the next level. Here are a few ways to serve it:

• Vanilla ice cream: Buy a pint or even better, make it homemade
• Whipped cream: make homemade whipped cream for the best creamy topping
• Creme fraiche: Mix it with a little maple syrup or sugar before serving

Storage and make ahead info

Blackberry cobbler is best the day it’s made, but it’s also great 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 blackberry recipes

There are so many ways to use this versatile berry! Here are a few more ways to highlight blackberries in your cooking:

• Make a Classic Blackberry Crisp
• Whip up a Blackberry Mojito or Blackberry Margarita
• Go for a fresh Blackberry Salad with Balsamic Vinaigrette

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Classic Blackberry Crisp

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Blackberry Mojito

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Blackberry Salad with Balsamic Vinaigrette

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Blackberry Margarita

This blackberry cobbler recipe is…

Vegetarian.

Easy Blackberry Cobbler

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8

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Description

This blackberry cobbler recipe is easy and crowd pleasing! A golden fluffy topping covers a sweet and jammy berry layer.

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Ingredients

• 4 cups fresh blackberries* (1 pound)
• ¾ cup plus ⅓ cup granulated sugar, divided, plus more for topping
• 1 tablespoon cornstarch
• Zest of 1/2 lemon
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• 1 cup-all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons salted butter, melted
• ¾ cup milk
• 2 teaspoons vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Combine berries with ⅓ cup granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon in the pan in a 9 x 9″ or 7 x 11″ medium baking dish.
3. In a medium bowl, combine the flour, ¾ cup sugar, baking powder and kosher salt; stir in the melted butter, milk and vanilla and mix batter until smooth. Let stand 1 minute for the batter to thicken.
4. Pour the batter over the filling, smoothing it to the edges. Sprinkle 2 teaspoons granulated sugar on the top. 
5. Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Cut individual pieces and serve with vanilla ice cream or whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.

Notes

*You can swap in frozen blackberries if you like: no need to thaw! Since they’re typically not as sweet as frozen berries, use at least ½ cup granulated sugar in the filling (add more to taste if desired).

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Blackberry cobbler, blackberry cobbler recipe

A Couple Cooks - Recipes worth repeating.

Welcome to the dessert of your dreams: this Old Fashioned cherry crisp recipe! Most summers we go cherry picking in Michigan and bring back a mound of the dark, sweet fruit. One of the best ways to use it? Bake up a crisp, of course! This one is perfect in our book, with sweet tart, juicy red fruit covered in cinnamon-spiced butter crumbles. (We also like to add a hint of ground cardamom for some intrigue!) Either way, served with homemade whipped cream or vanilla ice cream, it’s next-level good.

Ingredients for cherry crisp

Cherry crisp is the perfect dessert to highlight the sweetness of cherries! It pleases everyone and is very simple to make, with basic ingredients you likely already have on hand. It’s also versatile for different types of diets! Here are the ingredients for a basic cherry crisp:

• Sweet cherries, fresh, frozen or canned
• Granulated and brown sugar
• Cornstarch
• Lemon zest
• Vanilla extract
• Old Fashioned rolled oats
• All purpose flour (or almond flour, for gluten-free)
• Cinnamon
• Salted butter (or vegan butter or coconut oil, for vegan)
• Salt

Types of cherries

This cherry crisp is best made when cherries are in season: which is the summer here in Midwest America! We love to go cherry picking in Michigan and nabbed a huge bowl of cherries for a fraction of what you’d pay at the store! But this recipe is also great with fresh grocery store cherries, frozen, or canned cherries! Here are a few types of cherries you can use in this cherry crisp:

• Sweet cherries: The most popular types of sweet cherries are Bing (dark red) and Rainier (golden and red). Bing cherries are easy to find at the grocery store and often you can find them fresh or frozen. They are very sweet, firm and juicy.
• Tart cherries: Montmorency cherries are sour cherries grown in Michigan. They’re more fragile to transport so most often you’ll find them dried or sometimes frozen. You can use them here if you can find them fresh, but add about 2 tablespoons extra sugar to the filling (then taste and add more as desired).
• Frozen cherries: Frozen cherries work well in crisp! Keep in mind the note about adding more sugar to tart cherries above.

Can you use canned cherries?

Canned cherries also work; it’s best if they are packed in water and unsweetened. Avoid using cherry pie filling because it has an artificially sweet flavor. One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 ½ cans here.

Tips for how to pit cherries

The most time consuming part of a cherry crisp recipe is pitting the sweet cherries! There are a few methods for how to do it, but we’ve found it’s easiest to pit cherries with a straw. Make sure it is a metal or a strong plastic straw (not disposable, which is too flimsy). Here’s what to do:

• Remove the cherry stem.
• Place the straw where the stem was and hold the cherry with one hand.
• Press the straw into the fruit firmly but gently, and the pit will pop out the other side.
• Keep in mind, this is a messy process! Wear an apron and you may want to wear plastic gloves to keep the cherry juice from staining your hands.

Flavor adders for cherry crisp: cardamom and more

This cherry crisp recipe tastes incredible as written, but we like to add one additional ingredient to take the flavor over the top: ground cardamom! It adds floral notes that bring a hint of complexity. Here are a few more flavor adders:

• Ground cardamom: Use ¼ teaspoon ground cardamom in the topping, or simply sprinkle with a hint of ground cardamom when serving
• Orange zest: Substitute the lemon zest for orange zest for an even more citrusy zing
• Amaretto: Why not? Stir in 1 tablespoon amaretto for a cherry amaretto crisp
• Walnuts, pecans or almonds: For an added crunch, stir in ¼ to ½ cup chopped nuts to the crisp topping.

Diet variations

This cherry crisp recipe is versatile and works for many types of diets! Here are a few ways to modify the recipe for diet preferences:

• Vegan: Use vegan butter or refined coconut oil (unrefined also works; it just tastes more like coconut!).
• Gluten Free: Use almond flour instead of all-purpose: its crunchy texture works perfectly in a crisp.

More cherry recipes

Love cherries? Here are a few fun ways to use them in desserts, drinks and more:

• Try Chocolate Cherry Milkshake or Cherry Smoothie
• Bake up a Chocolate Cherry Galette
• Make Crustless Cherry Cheesecake
• Go for Fresh Cherry Limeade or Cherry Lime Rickey

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Cherry Smoothie

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Fresh Cherry Limeade

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Crustless Cherry Cheesecake

04

Cherry Lime Rickey

This cherry crisp recipe is…

Vegetarian. For vegan, use coconut oil or vegan butter. For gluten-free, use almond flour.

Cherry Crisp

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8

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Description

This cherry crisp recipe is the fruit dessert of your dreams! The pan of sweet tangy cherries is topped with cinnamon-spiced buttery crumbles.

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Ingredients

• 5 cups pitted sweet cherries (1 3/4 pounds)*
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• Zest of 1/2 lemon (or ¼ teaspoon orange zest)
• 2 teaspoons vanilla extract
• ¾ cup Old Fashioned rolled oats**
• ¾ cup all purpose flour (or almond flour for gluten-free)
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• Optional: ground cardamom (¼ teaspoon in the crisp or for serving)
• ¼ teaspoon kosher salt
• 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

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Instructions

1. Preheat the oven to 350°F.
2. Pit the cherries. In a medium bowl, mix them with the granulated sugar, cornstarch, lemon zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. In another medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and there are no more dry crumbs. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Break the dough into crumbles with your fingers and place them in an even layer on top of the cherries.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. Refrigerate leftovers up to 3 days (reheat to room temperature if desired). This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*Frozen cherries work too. If using tart cherries instead of sweet, add a few more tablespoons sugar to the filling, to taste. Canned cherries also work; it’s best if they are packed in water and unsweetened. We don’t suggest using cherry pie filling here because it has an artificially sweet flavor. One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 ½ cans for this recipe.

**If desired, you can add ¼ to ½ cup chopped pecans, walnuts or almonds to the topping.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Cherry crisp recipe, cherry crisp, recipe for cherry crisp

A Couple Cooks - Recipes worth repeating.

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 steeped 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! Love cobbler? Also try Blackberry Cobbler or Cherry Cobbler.

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 cobbler ingredients:

• Blueberries, fresh or frozen
• Granulated sugar
• Lemon juice and zest
• Cinnamon
• All-purpose flour
• Baking powder
• Salt
• Butter (or vegan butter or coconut oil)
• Milk (dairy or non-dairy)
• 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:

• Bake up a classic Blueberry Pie
• Go frosty with Blueberry Ice Cream
• Go for simple Blueberry Crumble or Easy Blueberry Crisp
• Try Blueberry Cake: fluffy, lightly sweet, and scented with lemon.
• Make a fun and simple Blueberry Galette

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Blueberry Pie

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Blueberry Ice Cream

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Perfect Blueberry Crumble

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20 Best Blueberry Desserts

This blueberry cobbler recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use coconut oil and almond milk.

Easy Blueberry Cobbler

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★★★★★

4.3 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 to 8

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Description

This classic blueberry cobbler recipe is an easy family favorite! The golden sweet topping layered over juicy berries is pure bliss.

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Ingredients

• 3 cups blueberries
• 1 ¼ cup granulated sugar, divided
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons butter, melted*
• ¾ cup milk*
• 2 teaspoons vanilla extract

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Instructions

• Preheat the oven to 350°F.
• Stir together the blueberries with ½ cup granulated sugar, lemon zest, lemon juice, 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. Let the batter stand for 1 minute to thicken.
• 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.

Notes

*For vegan and dairy, free, use non-dairy milk and refined coconut oil or vegan butter.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Blueberry cobbler, blueberry cobbler recipe, easy blueberry cobbler

A Couple Cooks - Recipes worth repeating.

There are tasty recipes and then there are family favorites, and this one will make you a legend in your circles: Chocolate Zucchini Bread! It’s beautifully moist, dark chocolaty and sprinkled with a generous helping of chips, making pools of melty chocolate if it’s warm and satisfying chunks when it’s cooled. We’re picky when it comes to chocolate breads and this one is truly sublime. It’s got just the right rich flavor and works as a snack or a dessert: top it with whipped cream for a true delight! Here are all our secrets.

Ingredients in chocolate zucchini bread

This chocolate zucchini bread recipe will wow your friends and family: at least it did for us! We recently visited family in Alaska and enjoyed it at a cookout with a sea view. Afterwards everyone asked for the recipe, solidifying it as “the chocolate zucchini bread.” There are a few things that are essential to the big flavor: Dutch process cocoa powder makes the best deep chocolaty flavor, and a mixture of butter and oil makes the best moist, even crumb. Here are the ingredients you’ll need:

• Zucchini
• All-purpose flour
• Dutch process (dark) cocoa powder
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Salt

Dutch process vs standard cocoa powder

Dutch process (dark) cocoa powder really is essential for the flavor in this recipe! This special type of cocoa powder is treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. This makes the flavor ultra chocolaty, with deep rich notes versus lighter fruity notes that you’ll get with regular cocoa powder.

• Dutch process cocoa powder is available in the baking aisle at your local grocery. Or buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
• Recipes that use Dutch process cocoa powder? Try these Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this favorite trick, Healthy Chocolate Pudding.

Tips for this chocolate zucchini bread recipe

Chocolate zucchini bread is simple to whip up, but there are a few keys to success here. When we made it in Alaska my sister used a ceramic pan, which ended up with a drier result than when using an aluminum pan. Here are a few notes to keep in mind:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly and can result in a drier, cakier bread. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely important with a quick bread. Overmixing the batter can cause holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
• Don’t overbake. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping chocolate zucchini bread with chocolate chips makes for a nice look. However, there is a drawback: the chips take quite a while to cool and re-solidify. You’ll want to allow 2 to 3 hours for the bread to cool in the pan, and even then sometimes the chips aren’t fully solidified. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into chocolate zucchini muffins instead!

Variation: make it into muffins!

Want a variation on this recipe? Turn it into muffins! They bake in only 20 minutes and take only about an hour to cool. To make chocolate zucchini bread muffins, simply do the following:

• Add 1 tablespoon milk to the batter.
• Divide the batter into 12 muffin cups and top with the remaining chocolate chips.
• Bake for 20 to 26 minutes at 375°F.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

• Go for classic Zucchini Bread
• Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze
• Opt for plant-based with Vegan Zucchini Bread
• Mix up Best Zucchini Muffins or Healthy Zucchini Muffins

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Zucchini Bread

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Lemon Zucchini Bread

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Best Vegan Zucchini Bread

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Chocolate Zucchini Muffins

Best Chocolate Zucchini Bread

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 slices

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Description

This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!

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Ingredients

• ¼ cup melted unsalted butter
• ⅓ cup neutral oil (vegetable, grapeseed, or canola)
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cup [210 g] all-purpose flour
• ½ cup Dutch-process (aka dark) cocoa powder (no substitutes!*)
• 2 cups large grated zucchini (about 12 ounces or 2 medium zucchini), packed
• 1 cup semi sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch aluminum loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda, and salt.
3. Use a spatula to mix in the flour, cocoa powder and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in ¾ cup chocolate chips, mixing gently a few times.
4. Pour the batter into the loaf pan. Top with the remaining ¼ cup chocolate chips*.
5. Bake 60 to 65 minutes until the top is set (a toothpick inserted should have only a few clinging crumbs, but it’s hard to tell with the chocolate chips since they can melt onto the toothpick!). Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread can be stored up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated tightly wrapped. You can also freeze for up to 3 months.

Notes

*Don’t substitute regular cocoa powder here: the flavor is not nearly as developed and chocolaty. Dutch process cocoa powder is easy to find in the baking aisle. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

**If you’d like, you can omit the chocolate chips from the top. This allows you to remove the bread from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. This is important because when you remove the bread from the pan, the warm chips can get very messy.

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Chocolate zucchini bread, chocolate zucchini bread recipe

A Couple Cooks - Recipes worth repeating.

You’ve probably heard about one ingredient banana ice cream: and we’re here to tell you it’s worth the hype! Imagine: creamy, tropical-scented ice cream that requires no ice cream maker or ingredients other than the blackening fruit on your countertop. When you’ve got ripe bananas, this is one of the best ways to use them! It’s a fun recipe for kids that doubles as a grown up treat (especially with mix-ins). Here’s how to make this simple and wholesome banana ice cream recipe!

How to make easy banana ice cream

The traditional way to make homemade ice cream is to heat heavy cream and sugar on the stovetop to make a custard, then chill the custard and churn it in an ice cream maker. But this banana ice cream hack has been internet-famous for a while: it’s “ice cream” that’s made by blending frozen bananas (also called “nice cream”).

Can it truly be as good as it sounds? We thought we’d put it to the test. Turns out, it actually comes out sweet, frosty, and creamy: the very best one ingredient hack we know! Here’s how to make banana ice cream:

• Start with very ripe bananas. That’s right, the ones that are turning brown on the counter. The browner the better! Avoid perfectly yellow bananas: the ice cream won’t be sweet enough.
• Slice the bananas into 1/2-inch rounds, then freeze for 2 hours. Place them on a baking sheet so they don’t freeze into a solid block. The 1/2-inch size makes them easier to blend than larger pieces.
• Use a food processor to blend until smooth, or a high speed blender. We prefer the food processor because it’s easier to blend and comes together quickly: it takes about 1 minute. A high speed blender works, but it takes longer, with more times to stop and scrape down the bowl. You’ll likely have to use the tamper, which can be tricky if you’re not used to using one.
• For hard ice cream texture, freeze for 2 hours. You can eat it right away for soft serve texture, and depending on your bananas it might be fairly thick right away. It’s easier to form into scoops after freezing (this is called “ripening” with a standard ice cream).

Tips and tricks

This banana ice cream recipe is not like a standard ice cream made with dairy: there are a few downsides and things to know about this recipe hack! Here are the most important things to keep in mind:

• Blending can take a while: be patient. It will take several minutes to bring the frozen bananas to an ice cream-like texture. It’s helpful to add 1 tablespoon milk of choice, which makes it easier to blend.
• Taste and adjust flavors as necessary. If you’d like, you can add a little sugar or honey to make it slightly sweeter.
• Freezing overnight makes it become very hard and icy. The texture becomes like a block of ice. It’s best served the day it’s made.
• If too hard, allow to sit at room temperature for 20 to 30 minutes before serving. This applies to when you’ve stored it for a few hours in the freezer.

Mix-ins and variations for banana ice cream

This banana ice cream recipe is so easy that it’s fun to try different variations! Here are a few ideas for ways to change up the base recipe, and some mix-ins to make it chunky:

• Chocolate banana: Add 2 tablespoons cocoa powder and additional honey, maple syrup or sugar to taste if necessary
• Peanut butter banana: Add 2 tablespoons peanut butter to the base, or swirl it in
• Chocolate chips or chunks: Add 1 handful chocolate chips, mini chocolate chips, or chocolate chunks
• Chocolate ribbon: Stir in a half recipe of the chocolate from this Mint Chocolate Chip ice cream
• Nutella: Swirl in a spoonful of Nutella
• Cookie dough: Add small balls of dough from this Cookie Dough Ice Cream

What else would you add to this banana ice cream recipe? We would love to know your suggestions.

More ice cream recipes

This banana ice cream recipe is by far the simplest ice cream recipe we know! Here are a few more classic ice creams you’ll love:

• Make classic Chocolate Ice Cream, Strawberry Ice Cream, or Vanilla Ice Cream
• Try classic Mint Chocolate Chip Ice Cream or Coffee Ice Cream
• Get fancy with Rocky Road Ice Cream, Cookie Dough, or Strawberry Cheesecake Ice Cream
• Skip the dairy with Vegan Ice Cream

01

Rocky Road Ice Cream

02

Mint Chocolate Chip Ice Cream

03

Coffee Ice Cream

04

Strawberry Cheesecake Ice Cream

This banana ice cream recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Easy Banana Ice Cream

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 hours
• Cook Time: 0 minutes
• Total Time: 5 hours
• Yield: 4

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Description

This banana ice cream is one ingredient and tastes like a dream! Here’s how to make it: no ice cream maker required.

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Ingredients

• 4 ripe bananas, peeled
• 1 tablespoon milk of choice or water (optional)
• Mix ins: mini chocolate chips or chunks, peanut butter, Nutella swirl, cookie dough, etc (see Notes above)

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Instructions

1. Slice the bananas into 1/2-inch rounds, then freeze them on a baking sheet for 3 hours.
2. Place the bananas in a food processor (or high speed blender*) and process until smooth, stopping and scraping the bowl as necessary. It will take a while for the bananas to become fully smooth, so keep stopping and scraping until it comes together. It’s easiest to add 1 tablespoon milk of choice or water to help things blend, or you can wait a few minutes for the bananas to thaw a bit. Taste, and if you’d like it a bit sweeter you can add a few teaspoons of sugar or honey and blend again.
3. Eat immediately, or freeze up to 2 hours for an even more scoopable texture. Keep in mind the ice cream is best the day it is made. If you store overnight, the ice cream becomes very icy: make sure to allow the ice cream to sit at room temperature for 20 to 30 minutes before serving.

Notes

*A high speed blender is best; it can be difficult to get the bananas to blend using a standard blender.

• Category: Dessert
• Method: Frozen
• Cuisine: Dessert
• Diet: Vegan

Keywords: Banana ice cream, banana ice cream recipe, ice cream banana

A Couple Cooks - Recipes worth repeating.