Summer Berry Cobbler

prosecco & plaid crumb finished crumble newport RI_

Craving something sweet? The summer season is all about berries—strawberries, blueberries, blackberries and raspberries. And while you can take the healthy route and sprinkle them on top of your greek yogurt, I’ve got a more decadent idea. I’ve been on the lookout for the best dessert to make use of all of this summer goodness and finally found it. This skillet berry cobbler from The Novice Chef offered a low maintenance option to a pie (who wants to make homemade crust in the summer anyhow) and it’s so good I want to eat it right out of the skillet. But definitely wouldn’t advise it.

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The best part about a cobbler is that it’s entirely customizable. You can change the fruit inside to fit the season and then top it using the same crumb ingredients. So keep this recipe handy into the fall for prime apple season.

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Since strawberries have been delicious this season, I tweaked the recipe a little and still added four cups of berries like it calls for but instead of sticking to just raspberries and blackberries, I added in some strawberries cut into cubes. Also, for the filling it calls for a cup of sugar and I only did a half a cup. The berries were perfect as is and I didn’t want it to be overly sweet.

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When you’re placing the berries into the skillet be careful to not overload it. You’re going to need room for the topping and you don’t want the berry filling to drip out of the skillet and into the bottom of your oven. Placing a sheet of aluminum foil on the rack underneath the skillet will catch any drips if you’re worried.

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Once it comes out of the oven, let it cool a bit before topping it with vanilla ice cream. Don’t skimp, definitely get the good stuff and enjoy! Your friends or significant other will be raving about it for days after. Not that it will last that long.

prosecco & plaid crumb finished crumble ice cream newport RI_

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