My Berry Galette is the perfect way to showcase summer’s best berries. With a flaky, buttery crust and a sweet, tangy filling, this dessert is as beautiful as it is delicious. It’s easy to make and guaranteed to impress!

I love making my Berry Galette in the summer when fresh berries are at their peak. The combination of a flaky, buttery crust with the sweet and tangy filling of mixed berries is simply irresistible. It’s easy to prepare and perfect for any gathering, making it my go-to dessert for warm, sunny days.

Ingredients You’ll Need

• All-Purpose Flour: I always use just basic all-purpose flour whenever I make galettes. You can use gluten-free flour if you need, though I haven’t experimented with it myself.
• Granulated Sugar: Adds a touch of sweetness to the crust.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter: Use cold and cubed butter for that flaky texture.
• Ice Water: Helps bring the dough together without warming the butter.

• Mixed Berries: Use a combination of strawberries, blueberries, raspberries, and blackberries. I recommend using fresh berries, but you can use frozen – just thaw and drain them first.
• Granulated Sugar: To sweeten the berries and balance out their natural tartness.
• Cornstarch: You’ll need a bit of cornstarch to thicken the filling and it’s not runny.
• Lemon Juice and Zest: Adds a fresh, tangy flavor that brightens up the berries.
• Vanilla Extract: Enhances the overall flavor of the filling.
• Egg and Coarse Sugar: You’ll need some egg to brush the crust so that it’s nice and golden and sprinkle some coarse sugar over the crust for a bit of crunch.

In a large bowl, combine 1 ¼ cups of all-purpose flour, 1 tablespoon of granulated sugar, and ½ teaspoon of salt. Add ½ cup of cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Keeping the butter cold helps create a flaky crust.

Gradually add ¼ cup of ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Tip: Chilling the dough makes it easier to roll out and prevents shrinking during baking.

In a large bowl, combine 2 cups of mixed berries (strawberries, blueberries, raspberries, blackberries), ¼ cup of granulated sugar, 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract. Gently toss to coat the berries evenly. Tip: Mixing gently keeps the berries intact and prevents a mushy filling.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Spoon the berry mixture onto the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the berries, pleating as necessary, to create a rustic edge. Tip: The rustic look is part of the charm, so don’t worry about making it perfect.

In a small bowl, beat 1 egg with 1 tablespoon of water. Brush the crust with the beaten egg wash and sprinkle with 1 tablespoon of coarse sugar if desired. Tip: The egg wash gives the crust a beautiful golden color and a slight shine.

Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Allow the galette to cool on the baking sheet for 10-15 minutes before slicing and serving. Tip: Cooling helps the filling set, making it easier to slice cleanly.

More Delicious Pies

• Banoffee Pie
• Dutch Apple Pie
• Blackberry Cobbler
• Apple Pie Bites
• Peach Cobbler

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Berry Galette

This Berry Galette features a flaky, buttery crust filled with a medley of sweet and tangy berries. It’s an easy, rustic dessert that’s perfect for showcasing fresh summer fruits. Simple to make and absolutely delicious!

Course Brunch, Dessert

Cuisine French

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 315kcal

Author Joanna Cismaru

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter cold and cubed
• ¼ cup ice water

Filling:

• 2 cups mixed berries strawberries, blueberries, raspberries, blackberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Egg Wash:

• 1 egg beaten
• 1 tablespoon water

Optional:

• 1 tablespoon coarse sugar for sprinkling

US Customary – Metric

Instructions

• In a large bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss to coat the berries evenly.
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
• Spoon the berry mixture onto the center of the dough, leaving a 2-inch border around the edges.
• Fold the edges of the dough over the berries, pleating as necessary, to create a rustic edge. Brush the crust with the beaten egg wash and sprinkle with coarse sugar if desired.
• Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
• Allow the galette to cool on the baking sheet for 10-15 minutes before slicing and serving.

Notes

1. Use cold, cubed butter for the crust to achieve a flaky texture.
2. If using frozen berries, thaw and drain them well to prevent excess moisture.
3. Roll the dough on parchment paper for easy transfer to the baking sheet.
4. Brush the crust with an egg wash for a golden, shiny finish.
5. Allow the galette to cool before slicing to help the filling set.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 208mg | Potassium: 75mg | Fiber: 2g | Sugar: 15g | Vitamin A: 536IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

The post Berry Galette appeared first on Craving Home Cooked.

This Spinach Feta Quiche is a delightful addition to any meal. The flaky crust, creamy filling, and savory blend of spinach and feta create a perfect harmony of flavors. Plus, it’s simple to prepare and reheats beautifully.

My Spinach Feta Quiche is a delightful addition to any meal. The combination of tender spinach, creamy feta, and a perfectly flaky crust creates a harmonious blend of flavors and textures that I just can’t resist. It’s incredibly easy to make, and every bite reminds me why I love sharing these recipes with you.

Ingredients You’ll Need

• Pie Crust: Use a 9-inch pie crust store-bought or homemade works well.
• Olive Oil: Sauté the vegetables in olive oil for lots flavor. You can substitute with vegetable oil if you need.
• Onion: I used a small onion, finely chopped.
• Fresh Spinach: I used fresh spinach but you can use frozen spinach if you need to, just make sure to thaw and drain it well.
• Eggs: To bind the ingredients together and create a rich, creamy filling.
• Heavy Cream: For richness and a creamy texture to the quiche.
• Milk: Lightens the texture of the filling. Use any type of milk you prefer.
• Feta Cheese: For that tangy, salty flavor. Crumbled feta works best, but you can substitute with goat cheese or ricotta for a different taste.
• Nutmeg (optional): Adds a subtle warmth and depth to the flavor. Use sparingly.

Preheat your oven to 375°F (190°C). Fit a 9-inch pie crust into a pie dish, prick the bottom with a fork, and pre-bake for 8 minutes. Remove from the oven and set aside. Tip: Pre-baking the crust helps keep it crisp and prevents it from getting soggy when you add the filling.

In a skillet over medium heat, heat 1 tablespoon of olive oil. Add 1 finely chopped small onion and sauté until soft and translucent, about 4 minutes. Add 3 cups of roughly chopped fresh spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat. Tip: Cooking the spinach until most of the liquid has evaporated prevents the quiche from being watery.

In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, and ½ cup milk. Stir in 1 cup crumbled feta cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon nutmeg if using. Mix well. Tip: Whisking the eggs and dairy thoroughly helps create a smooth and creamy filling.

Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach. Tip: Distributing the spinach mixture evenly ensures every bite has a perfect balance of flavors.

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Let the quiche rest for 10 minutes before slicing. Tip: The quiche is done when the center is set and no longer jiggly.

How To Serve

I love serving Spinach Feta Quiche with a variety of sides to create a well-rounded meal. Here are some ideas:

Easy Summer Fruit Salad

Air Fryer Vegetables

Roasted Asparagus

Cucumber Avocado Salad

More Delicious Quiche Recipes

• Easy Quiche Recipe
• Crustless Quiche
• Broccoli Cheddar Quiche
• Quiche Florentine
• Quiche Lorraine

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Spinach Feta Quiche

Spinach Feta Quiche is a savory dish made with fresh spinach, creamy feta cheese, and a flaky pie crust. It's perfect for breakfast, brunch, or a light dinner. Easy to make and full of flavor!

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, French

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 415kcal

Author Joanna Cismaru

Ingredients

• 1 pie crust 9-inch
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 3 cups fresh spinach roughly chopped
• 4 large eggs
• 1 cup heavy cream
• ½ cup milk
• 1 cup feta cheese crumbled
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg optional

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork, and pre-bake for 8 minutes. Remove from oven and set aside.
  
• In a skillet over medium heat, heat the olive oil. Add the onion and sauté until soft and translucent, about 4 minutes. Add the spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat.
  
• In a large bowl, whisk together the eggs, heavy cream, and milk. Stir in the crumbled feta cheese, salt, pepper, and nutmeg if using. Mix well.
  
• Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach.
  
• Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
  
• Let the quiche rest for 10 minutes before slicing. This helps the quiche set and makes it easier to slice.

Notes

1. Pre-bake the pie crust to keep it crisp and prevent sogginess.
2. Sauté the spinach until most of the liquid has evaporated to avoid a watery quiche.
3. Use fresh spinach for the best flavor, but thawed and drained frozen spinach works too.
4. Let the quiche rest for 10 minutes after baking to make slicing easier.
5. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 19g | Protein: 12g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 577mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2318IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 2mg

The post Spinach Feta Quiche appeared first on Craving Home Cooked.

You’ve got to try this Broccoli Cheddar Quiche – it’s a true comfort food classic! Creamy, cheesy, and packed with tender broccoli, it’s perfect for breakfast, brunch, or even dinner. Plus, it’s so easy to make, you’ll wonder why you haven’t tried it sooner.

Easy Broccoli Cheddar Quiche

I love making this Broccoli Cheddar Quiche because it’s the perfect blend of simplicity and flavor. The sharp cheddar melts beautifully into the creamy egg mixture, creating a rich and savory filling that’s hard to resist. Plus, the tender broccoli florets add a wonderful texture and a burst of freshness.

What really sets this quiche apart is the flaky, golden crust that holds everything together. It’s so easy to prepare, making it ideal for busy mornings or relaxed brunches with family and friends. Trust me, once you try it, you’ll keep coming back to this recipe time and time again.

• Pie crust: You can use store-bought or homemade.
• Olive oil: To sauté the onion and broccoli. You can substitute with vegetable oil or butter.
• Onion: Adds a sweet and savory depth to the quiche.
• Broccoli florets: You can substitute with spinach or asparagus.
• Eggs: The binding ingredient that gives the quiche its structure.
• Heavy cream: For richness and a creamy texture. You can use half-and-half or milk for a lighter version.
• Milk: Helps to balance the richness of the heavy cream.
• Salt and pepper: Season to taste.
• Sharp cheddar cheese: Melts into the quiche, providing a sharp, tangy flavor. You can substitute with gruyere or Swiss cheese.

Preheat and Prepare the Crust

Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling, and bake for 8 minutes. Remove from the oven and set aside.

Sauté the Vegetables

Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the broccoli and cook until just tender, about 5 more minutes. Spread this mixture evenly over the pre-baked crust.

Prepare the Filling

In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the grated cheddar cheese. Make sure the mixture is well combined.

Assemble the Quiche and Bake

Pour the egg and cheese mixture over the broccoli and onions in the pie crust. Ensure the filling is evenly distributed. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Allow the quiche to cool for at least 10 minutes before slicing.

How To Serve

I love serving this Broccoli Cheddar Quiche with a variety of sides to create a well-rounded meal. Here are some great ideas:

Easy Summer Fruit Salad

Caprese Salad

Roasted Asparagus

Cucumber Tomato Salad

Storing Leftovers

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. You can also freeze the quiche: wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) for about 20 minutes.

More Delicious Brunch Recipes

• Spanakopita Recipe
• Easy Quiche Recipe
• Breakfast Egg Rolls
• Easy Waffle Recipe
• Crustless Spinach Quiche
• Spinach Feta Quiche

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Broccoli Cheddar Quiche

This Broccoli Cheddar Quiche is a savory delight, featuring a flaky crust filled with a creamy, cheesy mixture of eggs, sharp cheddar, and tender broccoli. Perfect for any meal of the day, it's easy to make and sure to please everyone at the table.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, French

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 432kcal

Author Joanna Cismaru

Ingredients

• 1 pie crust 9-inch
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 cups broccoli florets chopped
• 4 large eggs
• 1 cup heavy cream
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup sharp cheddar cheese grated

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling, and bake for 8 minutes. Remove from the oven and set aside.
• Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the broccoli and cook until just tender, about 5 more minutes. Spread this mixture evenly over the pre-baked crust.
• In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the grated cheddar cheese.
• Pour the egg and cheese mixture over the broccoli and onions in the pie crust. Make sure the filling is evenly distributed.
• Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
• Allow the quiche to cool for at least 10 minutes before slicing. This rest period helps the quiche set and makes slicing easier.

Notes

1. Make Ahead: Prepare the quiche a day in advance and reheat at 350°F (175°C) for 15-20 minutes before serving.
2. Customize: Swap broccoli with spinach, asparagus, or your favorite veggies.
3. Prevent Sogginess: Pre-bake the crust and pat the broccoli dry before adding to the quiche.
4. Cheese Options: Feel free to use gruyere, Swiss, or feta for a different flavor.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 20g | Protein: 13g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 413mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1183IU | Vitamin C: 28mg | Calcium: 228mg | Iron: 2mg

The post Broccoli Cheddar Quiche appeared first on Craving Home Cooked.

This Chicken and Leek Pie has layers of creamy, thyme-infused chicken and vegetable filling beneath a light, crispy puff pastry top. Quick to prepare and utterly delicious, this pie will have everyone at the table asking for seconds.

The Ultimate Chicken And Leek Pie

Here’s my Chicken and Leek Pie recipe that’s bound to be a hit at your dinner table. This pie brings together tender, shredded chicken and sweet leeks with carrots in a creamy sauce, all tucked under a flaky puff pastry that bakes to golden perfection. It’s an easy, comforting meal that practically shouts home-cooked love from the first bite, perfect for those busy nights when you still want something special.

• Butter: You’re going to need a couple tablespoons of unsalted butter to sauté the vegetables to bring out their flavors. If you need a dairy-free option, you can use olive oil or a plant-based butter substitute.
• Leeks: They add a mild, onion-like flavor. Make sure they are well-cleaned. If you can’t find leeks, a combination of green onions and a small amount of white onion works as a substitute.
• Carrots: You’ll need a couple medium carrots, peeled and chopped.
• Garlic: Use as much or as little as you like and as I always say, fresh is best. However, if you don’t have any, you can use a half teaspoon of garlic powder as a replacement.
• Cooked chicken: You’ll need some shredded chicken, so a rotisserie chicken is perfect here.
• All-purpose flour: We need a bit of flour to thicken our filling. For a gluten-free alternative, you can use cornstarch or a gluten-free flour blend.
• Chicken broth: I always opt for a low sodium or no sodium added broth, this way I can control the sodium in my dishes.
• Heavy cream: We need a bit of heavy cream to give our filling its creamy texture. For a dairy free version, you can use a full-fat coconut milk.
• Fresh thyme: For a light, aromatic touch. You can use dried thyme, but reduce the amount since it’s more concentrated.
• Salt and pepper: Season to your taste.
• Puff pastry: Make sure it’s completely thawed out. If you can’t find any puff pastry, you can use store-bought or homemade pie crust.
• Egg: We need a beaten egg for brushing on the pastry to get a golden color when baked.

This chicken and leek pie is really easy to make, the hardest part is making the filling and then all you have to do is assemble it and bake it. Let’s get started.

Cook the Vegetables

Start by heating your oven to 400°F (200°C). In a large skillet over medium heat, melt the butter. Add the cleaned and sliced leeks along with the diced carrots. Sauté these until they are softened, which should take about 5 minutes. Then, add the minced garlic and cook it for another minute just to let the flavors meld.

Add Chicken and Flour

To the skillet, toss in the shredded cooked chicken. Sprinkle the all-purpose flour over the chicken and veggies, stirring well to combine everything. This is what will thicken our filling.

Pour in Liquids and Season

Gradually add the chicken broth and heavy cream to the skillet, stirring continuously to keep the mixture smooth. Throw in the fresh thyme, and season with salt and pepper. Allow the mixture to simmer for a few minutes until it thickens slightly.

Assemble the Pie

On a lightly floured surface, roll out the puff pastry. You want it big enough to comfortably cover the top of a 9-inch pie plate. Transfer the chicken and leek filling into the pie plate.

Carefully lay the rolled-out puff pastry over the top of the filling, pressing down at the edges to seal it all in. Trim any excess pastry from around the edges, then make a few small slits in the top to allow steam to escape during baking.

Apply the Egg Wash and Bake

Brush the beaten egg over the top of the pastry. This will give the pie a beautiful golden color as it bakes. Pop the pie into the preheated oven and bake for about 30-35 minutes, or until the pastry is puffed and golden. Once baked, let the pie cool for a few minutes before slicing.

How To Serve

While this chicken and leek pie is amazing on its own, you can definitely serve it along some wonderful sides to turn into a feast. Here are some great options to consider:

Oven Roasted Carrots

Kale Salad

Fluffy Dinner Rolls

Roasted Green Beans

Storing Instructions

To store the Chicken and Leek Pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you want to freeze it, wrap the cooled pie securely with an additional layer of foil and it can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then bake in the oven at 350°F (175°C) until thoroughly warmed through.

More Delicious Pies

• Chicken Pot Pie
• Easy Quiche Recipe
• Dutch Apple Pie
• Spanakopita Recipe

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Chicken And Leek Pie

Chicken and Leek Pie is a heartwarming dish that features a creamy filling of tender chicken, sweet leeks, and carrots, all encased in a golden, flaky puff pastry crust. It's easy to make and perfect for a comforting family dinner.

Course Dinner

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 476kcal

Author Joanna Cismaru

Ingredients

• 2 tablespoons butter
• 2 large leeks cleaned and sliced
• 2 medium carrots diced
• 3 cloves garlic minced
• 2 cups cooked chicken shredded
• ¼ cup all-purpose flour
• 2 cups chicken broth low sodium
• ½ cup heavy cream
• 1 teaspoon fresh thyme
• salt and pepper to taste
• 1 sheet puff pastry thawed
• 1 large egg beaten

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C).
• In a large skillet, melt the butter over medium heat. Add the sliced leeks and carrots, cooking until softened, about 5 minutes.Add the minced garlic and cook for an additional minute.
• Stir in the cooked chicken. Sprinkle the flour over the mixture and stir to combine. Slowly pour in the chicken broth and heavy cream, stirring continuously. Add the thyme, salt, and pepper. Let the mixture simmer for a few minutes until it thickens slightly.
• Roll out the puff pastry on a floured surface until it's large enough to cover a 9-inch pie plate. Place the pie plate nearby.
• Pour the chicken and leek mixture into the pie plate. Gently place the puff pastry or pie crust over the top of the filling, pressing down at the edges to seal. Trim any excess dough. Make a few slits in the top of the pastry to allow steam to escape.Brush the top of the pie with the beaten egg.
• Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden and puffed. Let it cool for a few minutes before serving.
• Cut the Chicken and Leek Pie into slices and serve warm.

Video

Notes

1. Ensure leeks are cleaned thoroughly to remove any dirt and sand trapped between the layers.
2. Use low-sodium chicken broth to control the saltiness of the dish, adjusting seasoning to taste.
3. For a golden crust, ensure the puff pastry is completely thawed before using it, and brush with beaten egg for that perfect shine and color.
4. Let the pie rest for a few minutes after baking to help the filling set, making it easier to slice and serve.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 31g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 228mg | Potassium: 363mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4380IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg

The post Chicken And Leek Pie appeared first on Craving Home Cooked.

You won’t be able to resist falling in love with this no-bake Banoffee Pie recipe! With its irresistible blend of bananas, toffee caramel, and whipped cream, each bite delivers a combination of creamy, crunchy, and fruity layers of deliciousness.

What Is Banoffee Pie

Banoffee Pie, short for “banana toffee pie,” is a popular British classic. This heavenly dessert combines the rich, creamy goodness of smooth toffee with the natural sweetness of ripe bananas and the creaminess of whipped cream. All nestled within a buttery no-bake graham cracker crust, this beloved dessert is incredibly easy to make and always a favorite!

Graham Cracker Crust

• Graham Crackers: Provide a sweet and crunchy foundation for the base of the pie. You can also try using digestive biscuits or even chocolate for more of a cookie crust.
• Granulated Sugar: Just a touch perfectly sweetens the crust.
• Butter: Melted butter binds the crust together and adds buttery richness. 

Pie Filling

• Sweetened Condensed Milk: The key to the caramel-like toffee layer. It creates the caramel flavor and texture. 
• Bananas: Sliced bananas add fresh fruity flavor and natural sweetness. 
• Heavy Whipping Cream: Used to make the light and airy top layer of whipped cream.
• Powdered Sugar: Sweetens the whipped cream and gives it texture. 
• Vanilla Extract: A dash of aromatic vanilla enhances the flavor of the homemade whipped cream.
• Chocolate Shavings: Adds a final touch of chocolate goodness and visual appeal. 

Making this heavenly pie is pretty simple and the results are nothing short of spectacular! Just follow my easy instructions and you’ll soon be savoring this delicious British dessert.

Make The Pie Crust

Start by mixing the crushed graham cracker crumbs together with the sugar and melted butter until well combined. Next, firmly press the mixture into the bottom and up the sides of a 9-inch pie dish, using your finger or the back of a spoon. Then pop the crust into the fridge for about 30 minutes to set.

Make The Dulce de Leche

First, remove the label from your can of sweetened condensed milk and then place it unopened in a medium saucepan completely submerged in water. Next, bring the water to a gentle simmer and cook the can of condensed milk for about 2 to 3 hours, making sure it’s always covered with water. Then carefully remove it from the pot of water and let it cool completely before opening.

Start Assembling The Pie

Once done, spread the dulce de leche evenly over your chilled graham cracker crust. Then slice the bananas and neatly place them on top of the caramel layer. 

Make The Whipped Cream

In a medium bowl, use an eclectic mixer or stand mixer to whip together the heavy cream, powdered sugar, and vanilla extract until you achieve stiff peaks. Then spread the fluffy whipped cream over the banana layer.

Garnish And Chill

Finally, garnish your pie with some chocolate shavings for an elegant finish. Then transfer the pie to the fridge to chill for at least 1 hour before serving. 

Storage

You can store banoffee pie in the fridge for up to 3 days. Just cover it with foil or plastic wrap to prevent it from absorbing other flavors in the fridge. For longer storage, it’s also possible to freeze the pie for up to 2 months and thaw it in the fridge overnight before serving.  

Discover More Desserts

• Banana Cream Pie
• Dutch Apple Pie
• New York Cheesecake
• Burnt Basque Cheesecake
• Chocolate Covered Strawberries
• Berry Galette
• Whoopie Pies

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Banoffee Pie

This delightfully easy Banoffee Pie combines a crunchy graham cracker crust with rich dulce de leche, fresh bananas, and a cloud of sweet whipped cream. Topped with chocolate shavings, it's a simple yet irresistible dessert that's perfect for any occasion.

Course Dessert

Cuisine British

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Chilling Time 1 hour hour

Total Time 4 hours hours 20 minutes minutes

Servings 8

Calories 551kcal

Author Joanna Cismaru

Ingredients

For Graham Cracker Crust

• 1½ cups graham crackers finely crushed, about 12 crackers
• ⅓ cup granulated sugar
• 6 tablespoons butter melted

Filling

• 14 ounces sweetened condensed milk 1 can
• 3 large bananas
• 1½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• chocolate shavings for garnish

US Customary – Metric

Instructions

• Mix the crushed graham crackers, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for about 30 minutes to set.
  
• While the crust is chilling, remove the label from the can of condensed milk. Place the unopened can in a large pot, fully submerged in water. Bring to a simmer and cook for 2-3 hours, ensuring the can is always covered with water. Carefully remove and let it cool completely before opening.
  
• Spread the dulce de leche over the chilled graham cracker crust. Slice the bananas and layer them on top of the dulce de leche.
  
• Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this over the bananas.
  
• Garnish with chocolate shavings. Chill the pie in the refrigerator for at least 1 hour before serving.
  

Notes

1. For the crust, make sure to crush the graham crackers very finely for a consistent and firm base.
2. Constantly check the water level while simmering the can of condensed milk; it should always be submerged to ensure even cooking and prevent any accidents.
3. Let the dulce de leche cool completely before spreading it onto the crust to maintain the layers’ distinct textures.
4. Slice the bananas just before layering to prevent them from browning.
5. Whip the cream until stiff peaks form for a light and airy topping that holds its shape.
6. Store any leftovers in the refrigerator, covered, to keep the pie fresh and delicious.

Nutrition

Serving: 1serving | Calories: 551kcal | Carbohydrates: 65g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 254mg | Potassium: 442mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1083IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 1mg

The post Banoffee Pie appeared first on Craving Home Cooked.

Banana Cream Pie is a timeless classic that never goes out of style! With its creamy, dreamy layers and the inherent sweetness of ripe bananas, all snuggled up in a graham cracker crust, this dessert is sure to bring a smile to your face!

Easy Banana Cream Pie

This banana cream pie is downright amazing because it combines the best of all worlds. You’ve got the satisfying crunch of a graham cracker crust, the velvety-smooth creaminess of the homemade vanilla pudding, and the natural sweetness of perfectly ripe bananas. Plus, it’s a foolproof dessert that’s easy to whip up, making it perfect for any occasion, from treating your family to potlucks and festive parties.

For The Crust

• Graham Cracker Crumbs: These fine crumbs, made from graham crackers, form the crunchy base of your homemade pie crust. You can substitute them with crushed vanilla wafers for a different flavor.
• Granulated Sugar: Sweetens the pie crust and helps to give it structure. 
• Salted Butter: Mixed with the graham cracker crumbs to bind them together and add a rich buttery taste. This is one of those rare instances when it’s better to use salted butter.

For The Filling

• Bananas: Contribute natural sweetness and a fresh fruity element.
• Whole Milk: A key ingredient in achieving the creamy consistency. You can use lower-fat milk but it will not produce the same texture. 
• Granulated Sugar: Sweetens and enhances the flavor of the filling. 
• All-Purpose Flour: Serves as a thickening agent, ensuring the filling attains the perfect creamy consistency. You can use half the amount of cornstarch as a gluten-free option. 
• Salt: A pinch enhances the overall flavor of the filling and balances the sweetness.
• Egg Yolks: Contribute to the richness and structure. 
• Unsalted Butter: Adds just a touch of richness that complements the banana flavor.
• Vanilla Extract: Infuses the filling with the aromatic taste of vanilla beans.

For The Whipped Cream

• Heavy Cream: Serves as the base for the whipped cream, delivering a rich and fluffy texture.
• Powdered Sugar: Used to sweeten and stabilize the whipped cream. 
• Vanilla Extract: Adds a delightful hint of vanilla flavor to the whipped cream. 

Just like making coconut cream pie, all cream pies are typically really easy to make from scratch! And this banana pie is no different. In just a few easy steps, the dessert comes together quickly with simple ingredients. 

Preheat The Oven

Start by preheating your oven to 375°F (190°C). It’s important that you put your crust into an already warm oven so that it bakes properly. 

Make The Crust

While the oven is warming, combine the graham cracker crumbs, granulated sugar, and melted salted butter in a medium bowl. Next, press the crumb mixture into a 9-inch pie pan to form the crust. Then transfer it to the preheated oven to bake for 7 minutes. Now, let the crust cool completely. 

Add The Bananas

After you’ve let the crust cool, arrange the sliced bananas on the bottom. For the best results, try to keep all the slices about the same size and layer them evenly. 

Start The Filling

Time to make the heart of the pie! Add the whole milk, granulated sugar, all-purpose flour, and salt to a medium saucepan. Next, cook it over medium heat while stirring constantly until the mixture becomes thick and bubbly. Then lower the heat and let it cook for 2 more minutes while still stirring constantly. Now, remove the saucepan from the heat. 

Finish The Filling

Once you’ve formed the base of your filling, beat the large egg yolks in a separate bowl and then slowly stir about 1 cup of the hot filling mixture into the yolks. Next, pour the egg yolk and filling mixture back into the saucepan and bring it to a boil. Then let the filling cook for another 2 minutes. Now, remove it from the heat once again and stir in the unsalted butter and vanilla extract until completely melted. 

Chill And Set

Now, pour the hot filling into the crust over the sliced bananas. Then place it on a wire rack and let it cool for an hour. Finally, transfer the pie to the fridge for 2 to 3 hours or until chilled. 

Make The Whipped Cream

Right before serving, put the heavy whipping cream in a large bowl with the powdered sugar and vanilla extract. Then use an electric mixer to whip it until fluffy stiff peaks form. 

Top And Serve

To complete your banana cream pie, spread or pipe the whipped cream on top of the chilled pie. Then top with some more sliced bananas if you like and serve!

Storage

You can store leftover banana cream pie in an airtight container, either as a whole pie or in smaller portions, in the fridge for up to 4 days. It’s also possible to freeze it without the whipped cream for up to 3 months. Just ensure the filling cools completely within the pie shell and wrap it tightly with plastic wrap before freezing. Then let it thaw in the refrigerator, add the whipped cream topping, and serve.

More Delicious Desserts

• Chocolate Swiss Roll Cake
• No Bake Chocolate Oatmeal Cookies
• New York Cheesecake
• Baklava Recipe
• Burnt Basque Cheesecake
• Caramel Apple Cake
• Banoffee Pie
• Berry Galette

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Banana Cream Pie

This Banana Cream Pie recipe is the epitome of dessert perfection, offering a blissful blend of textures and flavors. Imagine biting into a buttery, crisp graham cracker crust, followed by a layer of sweet, ripe bananas and a velvety smooth, rich custard that melts in your mouth.

Course Brunch, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 52 minutes minutes

Servings 8

Calories 525kcal

Author Joanna Cismaru

Ingredients

For The Crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons butter salted, melted

For The Filling

• 3 bananas sliced
• 3 cups whole milk
• ¾ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 3 egg yolks slightly beaten
• 2 tablespoons butter unsalted
• 1 teaspoon vanilla extract

For The Whipped Cream

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 375℉ (190℃).
• Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch pie dish.
• Bake the crust in the preheated oven for 7 minutes. Cool completely.
• Arrange the sliced bananas in the cooled pie crust.
• In a saucepan, combine the milk, sugar, flour, and salt. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat, cook and stir for 2 more minutes. Remove from heat.
• Gradually stir about 1 cup of the hot filling into the egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, add butter and vanilla. Stir until butter is melted.
• Pour hot filling into crust. Cool on a wire rack for 1 hour, then refrigerate for at least 2-3 hours until chilled.
• Before serving, whip the heavy cream with confectioners' sugar and vanilla extract until stiff peaks form.
• Spread or pipe the whipped cream over the cooled pie filling. Top with additional banana slices if preferred.

Notes

1. Crust: If the crust is too crumbly, add a bit more melted butter for binding. If it’s too wet, add a few more graham cracker crumbs. For a firmer crust, you can extend the baking time by a few minutes.
2. Banana Layer: Use ripe but firm bananas for the best flavor and texture. If you prefer, you can brush the banana slices with lemon juice to prevent browning.
3. Custard Consistency: For a thicker custard, cook the mixture a bit longer. If it’s too thick, thin it with a little extra milk.
4. Cooling Time: Ensure the pie is completely cool before refrigerating to prevent condensation, which can make the crust soggy.
5. Serving Tip: For clean slices, dip your knife in hot water before cutting the pie.

Nutrition

Serving: 1serving | Calories: 525kcal | Carbohydrates: 62g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 314mg | Potassium: 370mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1061IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 1mg

The post Banana Cream Pie appeared first on Craving Home Cooked.

Experience the flavors of Greece with this easy Spanakopita Recipe! Golden layers of crispy phyllo dough embrace a delicious mixture of fresh, earthy spinach, creamy feta, and Mediterranean spices to create an incredibly tasty pie!

What Is Spanakopita

Oh, Spanakopita, you flaky, savory treat! It’s the Greek masterpiece that’ll whisk your senses away to the Mediterranean with just one bite. Picture this: delicate, whisper-thin layers of phyllo dough, each one brushed with butter and baked to a golden perfection. Nestled within these crisp sheets lies a hearty and herby filling of earthy spinach and tangy feta cheese, all beautifully bound with the fresh flavors of dill and a subtle hint of nutmeg.

• Fresh Spinach: Known for its vibrant green color and earthy taste, it serves as the foundation of the spanakopita recipe. 
• Onion: Adds a layer of aromatic complexity. Brown onion works best, but any onion you have on hand will do.
• Garlic: Fresh minced garlic contributes depth. In a pinch, you can use garlic powder if needed.
• Olive Oil: Adds richness and is used for sauteing the veggies.
• Fresh Parsley: Gives the filling a burst of herby flavor and freshness.
• Fresh Dill: Its unique fragrant flavor gives the spanakopita an element of its signature taste. 
• Ground Nutmeg: Offers a subtle, warm note of spice to the filling that enhances the overall flavor. 
• Salt and Pepper: Enhances all the different flavors by perfectly seasoning the filling.  
• Feta Cheese: This creamy and tangy cheese forms the heart of the filling with the spinach. 
• Eggs: Helps to bind the filling together and adds structure. 
• Phyllo Dough: This paper-thin pastry creates the crispy, golden layers of crust that encapsulate the yummy filling. It’s the same type of dough used to make baklava!
• Unsalted Butter: Brushed between the layers of phyllo dough to create the signature flakiness of spanakopita. 

This popular Greek classic is incredibly simple! You don’t need to be a fancy chef or have any pastry skills. With very little effort, you can prep this spanakopita recipe in just minutes.

Preheat The Oven

Begin by preheating your oven to 350°F (175°C). Then grab a 9×13-inch baking dish and set it aside for now. 

Sauté The Veggies

While the oven is preheating, heat the olive oil in a large skillet over medium heat. Then add the chopped onions and minced garlic, and saute until the onions are soft. Next, add the spinach and cook it until it’s wilted and the excess liquid has evaporated. 

Make The Filling

After you’ve cooked the veggies, remove the pan from the heat and stir in the parsley, dill, nutmeg, and a pinch of salt and black pepper to taste. Then let the spinach mixture slightly cool. Now, mix in the crumbled feta and beaten eggs to complete the filling.

Start Layering The Phyllo Dough

With your filling made, you can now begin building your Greek spinach pie! Start by brushing your 9×13-inch baking dish with some of the melted butter, and then lay a sheet of phyllo dough in the dish and brush the dough with more butter. Now, continue layering and buttering sheets of phyllo until you’ve used half of the package.  

Add The Spinach And More Layers

Next, evenly spread the spinach mixture over the layers of phyllo in the baking dish. Then top the filling with more phyllo by repeating the layering and buttering process with the remaining sheets of dough. Now, brush the top layer of phyllo with melted butter.

Bake The Spanakopita

Before you pop it into the oven, use a sharp knife to score the top layer of phyllo to define the pieces of pie. This simple step makes cutting the baked pie easier and keeps it from falling apart. I also like to cut the edges, to make the pie look more uniform. Now, transfer it to the oven and let it bake for 45 minutes to an hour or until the phyllo is golden and crispy. 

Cool And Serve

Once baked, allow the spinach pie to cool for a few moments. Then follow the scored lines to cut it into serving portions, and you’ve completed this spanakopita recipe!

Storage

You can store any leftovers by wrapping them tightly in plastic wrap and refrigerating them for up to 4 days. For longer storage, you can freeze them for up to 3 months. To reheat, put the frozen or refrigerated spanakopita in a preheated oven at 350°F (175°C) for about 15 to 20 minutes until heated through.

Discover More Delicious Baked Treats

• Easy Quiche Recipe
• Peach Cobbler
• Apple Pie Bites
• Buttermilk Parmesan Biscuits
• Blueberry Biscuits

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Spanakopita Recipe

Savor the delightful contrast of crispy, golden phyllo pastry with the rich, flavorful filling of fresh spinach and tangy feta in this classic Spanakopita. It's a perfect symphony of textures and tastes, promising to be an irresistible highlight of any meal.

Course Appetizer, Brunch, Lunch

Cuisine Greek

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 454kcal

Author Joanna Cismaru

Equipment

• 9×13-Inch Rectangular Baking Pan
• Nonstick Frying Pan Skillet (9.5 Inch)

Ingredients

• 2 pounds fresh spinach chopped
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 cup fresh parsley chopped
• 1 cup fresh dill chopped
• ¼ teaspoon ground nutmeg
• salt and pepper to taste
• 8 ounces feta cheese crumbled
• 4 large eggs beaten
• 1 pound phyllo dough thawed (1 package)
• ½ cup butter unsalted, melted

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C).
• In a large pan, sauté the onion and garlic in olive oil until they're soft and fragrant. Add the spinach and cook until it's wilted and any liquid has evaporated.
• Remove the pan from the heat. Add the parsley, dill, nutmeg, and a pinch of salt and pepper to the spinach mixture, mixing until everything is evenly distributed. Let the spinach mixture cool a bit, then stir in the crumbled feta and beaten eggs.
• Lightly brush a 9×13-inch baking dish with some of the melted butter. Lay a sheet of phyllo in the dish and brush it with more butter. Continue layering and buttering the phyllo sheets until you've used half the package.
• Spread the spinach mixture over the phyllo layers.
• Repeat the layering and buttering process with the remaining phyllo sheets, placing them on top of the spinach mixture. Brush the top layer of phyllo with butter.
• Using a sharp knife, score the top layer of phyllo to mark out the pieces of pie you'll cut after baking (this makes cutting easier and prevents the top layer from crumbling).
• Bake the pie for 45 minutes to an hour, or until the phyllo is crisp and golden.
• Allow the pie to cool for a few minutes before cutting it along the scored lines.

Notes

1. Phyllo Dough Handling: Keep the phyllo sheets covered with a damp towel while working. This prevents them from drying out and breaking.
2. Spinach Prep: If using frozen spinach, make sure to thaw and squeeze out all the excess water to avoid a soggy filling.
3. Season to Taste: Adjust the amount of nutmeg, garlic, and herbs according to your preference. The beauty of Spanakopita is in its adaptability.
4. Scoring the Phyllo: Lightly score the top layer before baking. This makes cutting the baked pie into neat servings much easier and prevents the top from crumbling.
5. Make-Ahead Tip: Assemble the pie a day ahead, cover and refrigerate. Simply bake it the next day for a fuss-free meal.
6. Storing and Reheating: Leftovers can be stored in the refrigerator and reheated in the oven to maintain the crispiness of the phyllo.

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 38g | Protein: 15g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 822mg | Potassium: 847mg | Fiber: 4g | Sugar: 2g | Vitamin A: 12328IU | Vitamin C: 49mg | Calcium: 305mg | Iron: 6mg

The post Spanakopita Recipe appeared first on Craving Home Cooked.

Filled with perfectly sweetened blackberries with a dash of bourbon and a hint of vanilla, this Blackberry Cobbler is incredible! It’s topped with a delicious golden brown buttery topping that seals in all the yumminess! This easy berry cobbler is the perfect dessert for any time of year!

Easy Blackberry Cobbler Recipe

I absolutely love a good fruit cobbler! To me, it’s like a cross between a crumble and a fruit pie, but with more of a cake-like topping and so much easier to make than pie! No dough making, but all the same deliciousness of a warm fruit dessert. You can’t beat that!

And this Blackberry Cobbler recipe is a tad special! Just like my Peach Upside Down Cake, I added a dash of booze! Yes, there is a touch of bourbon in this recipe. Why you ask!?! It adds a lovely layer of depth that blends perfectly with the sweetness of the berries and vanilla that takes this recipe to the next level. Yet, you don’t have to add it if you don’t wish, but I’m telling you it’s a delicious spin on this classic!

Also, I decided to use fresh blackberries while they are still looking good. But frozen will work just as well. That’s one of the great things about cobblers. They are a fantastic way to use fresh seasonal fruit or even frozen fruit, which means it’s a dessert you can make year-round. I even make cobbler in January when it’s freezing outside!

Blackberry Filling

• Blackberries – You can use fresh or frozen berries for this recipe. 
• Sugar – I used basic white granulated sugar for some sweetness. Also the amount of sugar can easily be modified.
• Bourbon – Any brand of bourbon will add a lovely sophisticated contrasting flavor to the sweetness of the berries. 
• Vanilla – Use pure vanilla extract if you have it on hand. It further develops the flavor combination of the blackberries and bourbon.

Topping

• Flour – Basic all-purpose flour is all you need. Pastry flour also works well.
• Sugar – White granulated sugar makes the topping sweet.
• Baking Powder – Make sure to use baking powder and not baking soda. This leavening agent keeps the topping from being dense.
• Salt – Just a bit of salt is essential to help balance all the flavors.
• Lemon Zest – The acid of lemon zest is amazing with fruit cobblers.
• Milk – Any kind will work including non-dairy varieties. 
• Egg – Helps to bind the topping batter together and adds a little richness.
• Vanilla – Gives the topping flavor in combination with the butter and lemon zest.
• Butter – Always use unsalted butter in all your baking to control the saltiness.

There are 2 parts to this easy recipe. The blackberry filling and the topping. Both are super simple and the cobbler takes just minutes to assemble. Once it’s in the oven your work is done!

Preheat The Oven And Prep The Pan

Before you even begin making the cobbler you need to preheat your oven to 350°F (177°C) to get it nice and hot. Then spray a 9×13-inch baking dish with cooking spray. You can also grease it with oil if you prefer.

Make The Blackberry Filling

Now, it’s time to make the blackberry filling! Just toss blackberries together with ¾ cup of the sugar along with the bourbon and vanilla extract in a medium bowl. And that’s it! You don’t even have to cook the filling ahead of time. Now, put the blackberry filling in the prepared baking dish and set it aside for a later step.

Mix Together The Cobbler Batter

To start, combine the flour, granulated sugar, baking powder, and salt together in a large bowl. Then mix in the lemon zest.

Next, in a separate small bowl, whisk the milk, egg, and vanilla extract together. Now, add the egg mixture to the flour mixture and stir to combine. Then mix in the melted butter. Finally, pour the batter evenly over the berry mixture in the baking dish. 

Bake And Serve

With the cobbler assembled, now put it in the oven to bake for 1 hour and 10 minutes or until it’s golden brown on top. Then once it’s done, serve it warm with a big scoop of creamy vanilla ice cream or whipped cream, and enjoy!

Can I Use Other Types Of Fruit?

Yes! You can easily substitute any type of fruit in place of the blackberries. Just follow the recipe exactly using the same ratios and it will come out great. Some good options are blueberries, raspberries, cherries, or a mixture of fruit. Or, you can give my Peach Cobbler a try!

Can I Make Gluten-Free Cobbler?

Probably yes, but I’ve not tried. Just make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.

Storage

Leftover blackberry cobbler will keep in the fridge for up to 5 days when covered with plastic wrap. To reheat, I recommend putting it in the oven at 300°F (150°C) for about 5 to 10 minutes or until warm. 

Other Delicious Desserts To Try

• Chocolate Swiss Roll Cake
• Blueberry Bars
• Chocolate Lasagna
• Ricotta Cheesecake
• Mini Cherry Cheesecakes
• Apple Pie Bread Pudding
• Basic Crepe Recipe
• Berry Galette

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Blackberry Cobbler

Filled with perfectly sweetened blackberries with a dash of bourbon and a hint of vanilla, this Blackberry Cobbler is incredible! It’s topped with a delicious golden brown buttery topping that seals in all the yumminess! This easy berry cobbler is the perfect dessert for any time of year!

Course Brunch, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Calories 454kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

Blackberry Filling

• 2 pounds fresh blackberries
• ¾ cup granulated sugar
• ¼ cup bourbon
• 1 teaspoon vanilla extract

Topping

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1½ tablespoons baking powder
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 1½ cups milk
• 1 large egg
• 1 teaspoon vanilla extract
• 6 tablespoons butter unsalted, melted

US Customary – Metric

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
• In a large bowl, combine the blackberries with the ¾ cup of sugar, bourbon and vanilla extract. Transfer the blackberries to the prepared baking dish.
• In a large bowl, combine the flour, 1 cup granulated sugar, baking powder and salt. Stir in the lemon zest.
• In a small bowl whisk the milk, egg and vanilla extract together. Add the egg mixture to the flour mixture and stir until combined. Stir in the melted butter.
• Pour the batter evenly over the blackberries.
• Place the baking dish over a baking dish and transfer to the oven. Bake for 1 hour and 10 minutes or until the crust is golden brown.
• Serve warm with whipped cream or ice cream if desired.

Notes

1. Spray the pan well. Make sure to do a good job of greasing the baking dish so that the blackberry cobbler doesn’t stick. 
2. Use the lemon zest. Don’t forget to add the lemon zest to the cobbler batter. It complements the blackberries and adds depth along with the bourbon
3. Don’t thaw frozen blackberries. If you are using frozen blackberries there is no need to first thaw them and I recommend that you don’t.
4. Leftover blackberry cobbler will keep in the fridge for up to 5 days when covered with plastic wrap. To reheat, I recommend putting it in the oven at 300°F (150°C) for about 5 to 10 minutes or until warm. 

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 82g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 245mg | Potassium: 536mg | Fiber: 7g | Sugar: 52g | Vitamin A: 633IU | Vitamin C: 25mg | Calcium: 203mg | Iron: 2mg

The post Blackberry Cobbler appeared first on Craving Home Cooked.

This Dutch Apple Pie has all the makings of a classic apple pie, but with a buttery, brown sugar streusel topping! Made with simple, kitchen staple ingredients, this may just become your new favorite pie recipe!

You are going to go crazy for this Dutch apple pie! Think of it as all the best parts of apple pie and apple crisp COMBINED. Made with a flaky homemade pie crust, filled with a gorgeously sweet and gooey apple pie filling, all topped with a buttery, brown sugar streusel topping. It doesn’t get much better than this.

Dutch Apple Pie

• Easy To Make
• Simple Ingredient List
• Fun Twist On A Classic
• Simply Delicious

Ok well for one, it’s a delicious pie. That should be enough to make you want to make this recipe right this second. But, if you want more, I can go on for days! This buttery, sweet, flaky, delicious dessert is so easy to make (easier than a traditional pie) plus, it’s such a fun twist on a classic.

Requiring simple ingredients you will most likely already have on hand in your pantry and fridge, this step by step recipe is a breeze! The end result? Just look at the photos! You NEED this Dutch apple pie in your life.

Ingredient Notes

Crust

• Pie Crust – You can use my pie crust recipe (Note: my recipe for pie crust makes 2 crusts, you only need 1) or use a store bought crust if you prefer! I highly recommend making your own!

Apple Filling

• Apples – Peeled, cored and sliced ¼-inch thick. Granny Smith, Golden Delicious, or Ambrosia Apples are all acceptable options. See “FAQs & Expert Tips” for more info on the best baking apples.
• Butter – I always go with unsalted to control the sodium! Make sure it’s melted.
• Lemon Juice – I prefer freshly squeezed, use what you have!
• Sugar – We are using packed brown sugar, dark or light.
• Flour – I used trusty all-purpose flour because it works best!
• Cinnamon – Ground. If you want, you can go ahead and use my apple pie spice for more of a combination.

Topping

• Flour – I used all-purpose flour.
• Sugar – Back with the brown sugar again!
• Butter – For the topping, you want your butter to be cold and cubed.
• Salt – This is going to help balance out the sweetness! Don’t skip it.

How To Make Dutch Apple Pie

Prep Crust

1. Preheat Oven: Preheat oven to 425°F. Adjust the oven rack to the lowest position.
2. Roll Out Crust: Roll out the pie crust so that it’s 12-inches in diameter and place the pie dough lightly into a 9-inch pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. Crimp the edge and cut off excess dough.
3. Prep: Line the pie with parchment paper and fill the pie with weights. You can purchase pie weights or you can use beans or rice. However, make sure the weights cover the entire bottom of the pie. The weights will keep the pie from puffing up and the sides from sagging as the crust bakes.
4. Bake: Bake for 12 to 15 minutes or until the edges are golden.
5. Cool: Remove the pie weights by grabbing the corners of the parchment paper and lifting the weights out of the pie. Since the bottom of the crust will still be uncooked now, you need to return the pie crust to the oven and bake for an additional 5 minutes. Remove the crust from the oven and let cool on a wire rack while you prepare the topping and filling.

Finish

1. Preheat Oven: Turn down the oven heat to 375°F.
2. Make Filling: Make the filling by combining the apples, butter, lemon juice, brown sugar, flour, and cinnamon in a large bowl. Stir to coat evenly. Set aside.
3. Make Topping: Prepare the topping by combining the flour, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork blend the mixture together until coarse crumbs form. Using your hands squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
4. Assemble Pie: Spread the apple filling evenly into the crust, discarding any liquid that may have been released from the apples. Next, sprinkle the topping evenly over the apples.
5. Bake: Place the apple pie on a rimmed baking sheet and transfer to the oven. Bake for 45 to 55 minutes or until apples are tender when poked with a fork or toothpick. Check the pie a couple times to make sure the topping is over-browning, if so, cover loosely with foil and continue baking. If you find the pie isn’t browning enough, remove the pie from the oven, move the rack back on the middle position and continue baking.
6. Cool & Serve: Remove the pie form the oven and cool on a wire rack. Serve warm with a scoop of ice cream.

Frequently Asked Questions

Tips

1. For the very best pie result, I highly highly recommend a homemade crust. If you insist, a store-bought pie crust will work too.
2. Make sure your apples are at room temperature before baking with them! If you’re one to keep apples in the fridge, be sure to remove them well ahead of time.
3. Whether you want to keep the peel of the apple on or not is totally up to you. I like to remove it from my apples for both visual appeal and to assure that my texture is spot on.
4. Be sure to cut your apples up thin enough to ensure they bake to tender perfection, we don’t want any hard or raw bits in our filling.
5. In my opinion, it is essential to serve this Dutch apple pie with a scoop of vanilla ice cream! Without it, it would be like serving a peanut butter and jam sandwich – without the jam!

Storing

You want to make sure you pop this dish in the fridge once it’s cooled! The apples and the topping don’t last well at room temperature. Seal completely or store in an airtight container for 3 – 5 days.

Freezing

Allow your Dutch apple pie to cool completely before transferring to an airtight container and store in the freezer. Properly stored, it will keep for up to 3 months.

Allow to thaw overnight in the fridge before warming back up to serving temperature in the oven at 350 F degrees for 20 – 25 minutes.

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Dutch Apple Pie

This Dutch Apple Pie has all the makings of a classic apple pie, but with a buttery, brown sugar streusel topping! Made with simple, kitchen staple ingredients, this may just become your new favorite pie recipe!

Course Dessert

Cuisine Dutch

Prep Time 1 hour hour

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 495kcal

Author Joanna Cismaru

Ingredients

• 1 pie crust Note: my recipe for pie crust makes 2 crusts

Apple Filling

• 8 medium apples peeled, cored and sliced ¼-inch thick, such as Granny Smith, Golden Delicious, or Ambrosia Apples
• 2 tablespoon butter unsalted, melted
• 1 tablespoon lemon juice freshly squeezed
• ½ cup brown sugar dark or light, packed
• ¼ cup all-purpose flour
• ½ teaspoon cinnamon ground

Topping

• 1 cup all-purpose flour
• ½ cup brown sugar light, packed
• ½ cup butter cold, cubed
• ¼ teaspoon salt

US Customary – Metric

Instructions

• Preheat Oven: Preheat oven to 425°F. Adjust the oven rack to the lowest position.
• Roll Out Crust: Roll out the pie crust so that it's 12-inches in diameter and place the pie dough lightly into a 9-inch pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. Crimp the edge and cut off excess dough.
• Prep: Line the pie with parchment paper and fill the pie with weights. You can purchase pie weights or you can use beans or rice. However, make sure the weights cover the entire bottom of the pie. The weights will keep the pie from puffing up and the sides from sagging as the crust bakes.
• Bake: Bake for 12 to 15 minutes or until the edges are golden.
• Cool: Remove the pie weights by grabbing the corners of the parchment paper and lifting the weights out of the pie. Since the bottom of the crust will still be uncooked now, you need to return the pie crust to the oven and bake for an additional 5 minutes. Remove the crust from the oven and let cool on a wire rack while you prepare the topping and filling.
• Preheat Oven: Turn down the oven heat to 375°F.
• Make Filling: Make the filling by combining the apples, butter, lemon juice, brown sugar, flour, and cinnamon in a large bowl. Stir to coat evenly. Set aside.
• Make Topping: Prepare the topping by combining the flour, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork blend the mixture together until coarse crumbs form. Using your hands squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
• Assemble Pie: Spread the apple filling evenly into the crust, discarding any liquid that may have been released from the apples. Next, sprinkle the topping evenly over the apples.
• Bake: Place the apple pie on a rimmed baking sheet and transfer to the oven. Bake for 45 to 55 minutes or until apples are tender when poked with a fork or toothpick. Check the pie a couple times to make sure the topping is over-browning, if so, cover loosely with foil and continue baking. If you find the pie isn't browning enough, remove the pie from the oven, move the rack back on the middle position and continue baking.
• Cool & Serve: Remove the pie form the oven and cool on a wire rack. Serve warm with a scoop of ice cream.

Notes

1. For the very best pie result, I highly highly recommend a homemade crust. If you insist, a store-bought pie crust will work too.
2. Make sure your apples are at room temperature before baking with them! If you’re one to keep apples in the fridge, be sure to remove them well ahead of time.
3. Whether you want to keep the peel of the apple on or not is totally up to you. I like to remove it from my apples for both visual appeal and to assure that my texture is spot on.
4. Be sure to cut your apples up thin enough to ensure they bake to tender perfection, we don’t want any hard or raw bits in our filling.
5. In my opinion, it is essential to serve this Dutch apple pie with a scoop of vanilla ice cream! Without it, it would be like serving a peanut butter and jam sandwich – without the jam!
6. You want to make sure you pop this dish in the fridge once it’s cooled! The apples and the topping don’t last well at room temperature. Seal completely or store in an airtight container for 3 – 5 days.
7. Allow your Dutch apple pie to cool completely before transferring to an airtight container and store in the freezer. Properly stored, it will keep for up to 3 months.

Nutrition

Serving: 1slice | Calories: 495kcal | Carbohydrates: 78g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 296mg | Potassium: 269mg | Fiber: 5g | Sugar: 46g | Vitamin A: 540IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

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