Old Fashioned Apple Cobbler

Old Fashioned Apple Cobbler is a warm baked fruit dessert that is topped with a perfect biscuit-like crust.  The warm cinnamon spice is comforting and satisfying and nails a perfect summer dessert!

For more delicious sweet apple flavor try Best Ever Dutch Apple Pie or Perfect Apple Pie.  Top these sweet and fruity pies with ice cream for a huge hit dessert!

Old Fashioned Apple Cobbler

Apple cobbler is a classic dessert that families have been enjoying together for years.  However, it is in no way out of style.  This cobbler is timeless and will continue to be a tried and true hit for a long time to come.  The flavors are perfectly balanced with the sweet and tart flavors of the apples and the warm cinnamon.  Then the soft and flaky crust on top creates a pie like texture that melts in your mouth.

Not only does this old fashioned apple cobbler taste amazing, but it is versatile and easy to make. The recipe is quick and easy to follow and is impossible to mess up.  Everyone will be amazed at how soft and sweet this cobbler is.  Pair it with a large scoop of vanilla ice cream and this dessert will be the star of the meal!

Ingredients Apple Cobbler:

Don’t be scared off by this long list of ingredients.  Many of the items are seasonings and basics you already have in your pantry.  The classic apple cobbler flavors are created quickly with these simple and easy to use items.

Filling:

• Granny Smith apples: Peel and sliced before adding them to the bottom of the dish.
• Brown sugar: Measure brown sugar when packed down.
• Apple juice: Gets poured over the apples to make the most delicious sauce as it cooks.
• Cinnamon: Warm spice that creates the classic apple/cinnamon flavor.
• Lemon Juice: The acid helps soften the apples and gives a hint of citrus.
• Cornstarch: Thickens the apple sauce that gets poured over the apples.

Biscuit Topping:

• Flour: Thickening agent.
• Sugar: Adds sweetness to the crust.
• Baking powder: Creates a light, biscuit like texture.
• Cold butter: Sliced
• Milk: Keeps the dough moist.

Topping:

• Sugar: Even more sweetness!
• Cinnamon: Warm spice found in the topping and the filling for consistent flavor throughout.

How to Make Apple Cobbler from Scratch:

A perfect apple cobbler is much easier that you would think.  It is really a no fail recipe that even a beginning baker will be successful making every time!

1. Prep: Preheat oven to 350 degrees and lightly grease a 9×13 inch pan.  Then, add sliced apples to the bottom.
2. Cook apple sauce: In a medium sized saucepan add the brown sugar, apple juice, cinnamon, lemon juice and cornstarch. Now, bring the mixture to a boil and reduce heat.  Let that simmer until it starts to thicken for about 2 minutes. Once it is finished, pour it over the apples and toss.
3. To make the biscuit topping: In a food processor add the flour, sugar, baking powder and butter. Pulse until the butter has incorporated. Add to a medium sized bowl. Add the milk and combine. Drop on top of the apple mixture.
4. Add topping: Combine sugar and cinnamon then sprinkle on top of the biscuits.
5. Bake: Cook for 35-40 minutes or until the top is golden brown and toothpick comes clean.

What’s the Difference Between Pie and Cobbler?

The main difference between a pie and a cobbler has to do with the crusts.   A pie has a top and bottom crust where a cobbler has only a top crust.  The fruit is placed directly on the bottom of the dish in a cobbler.  Additionally, the crust of a cobbler is more like a biscuit consistency instead of the pastry dough you will find in a pie.  Cobblers can also be prepared in any dish, where a pie is presented in a pie pan.

Tips for the BEST Apple Cobbler:

A flaky crust drizzled with cinnamon sugar is perfect for entertaining.  Everyone will devour it quickly and talk about it for much longer.  Keep these couple of tips in mind as you prepare to wow your friends and family.

• Apples: There is no need to pre-cook the apples because they will cook during the bake time.  The peel does need to be removed because it will not break down during cooking.
• Butter: Use real butter for this recipe.  Swaps are not going to give you the same delicious buttery crust and flaky texture.

Can you Make Homemade Cobbler Ahead?

Yes! You can prepare this amazing dessert up to 2 days before you plan to bake it.  Loosely cover your cobbler to store it in the refrigerator.  However, to freeze it you will need to tightly cover it and bake it within 5 months.  For best results, poke a few holes in the top of the apple cobbler if baking it from frozen.

Store the apple pie for two days at room temperature. So, if you know you will not eat it right away, loosely cover and keep it in the refrigerator instead where it will stay good for up to 5 days.  To freeze, you will want to wrap it tightly and enjoy it within 3 months.

More Delicious Cobbler Recipes:

• Homemade Mini Peach Cobbler
• Peach Cobbler Bars
• Apple Cobbler Crisp
• Amazing Pecan Pie Cobbler
• Slow Cooker Peach Cobbler

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Old Fashioned Apple Cobbler

Old Fashioned Apple Cobbler is a warm baked fruit dessert that is topped with a perfect biscuit-like crust.  The warm cinnamon spice is comforting and satisfying and nails a perfect summer dessert!

Course Dessert

Cuisine American

Keyword apple cobbler, cobbler, homemade apple cobbler, homemade cobbler, old fashioned apple cobbler

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 Slices

Calories 420kcal

Author Alyssa Rivers

Ingredients

• 2 pounds Granny Smith apples peeled and sliced 1/4 thick
• 1/3 cup brown sugar packed
• 1/2 cup apple juice
• 1 teaspoon cinnamon
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Cornstarch

Biscuit topping:

• 1 1/4 cup flour
• 1 cup sugar
• 2 teaspoons baking powder
• 10 tablespoons cold butter sliced
• 3/4 cup milk

Topping:

• 1 Tablespoon Sugar
• 1 teaspoons cinnamon

Instructions

• Preheat oven to 350 degrees and lightly grease a 9x13 inch pan. Add sliced apples to the bottom.
• In a medium sized saucepan add the brown sugar, apple juice, cinnamon, lemon juice and cornstarch. Bring to a boil and reduce heat and let simmer until it starts to thicken about 2 minutes. Pour over apples and toss.

To make the biscuit topping:

• In a food processor add the flour, sugar, baking powder and butter. Pulse until the butter has incorporated. Add to a medium sized bowl. Add the milk and combine. Drop on top of the apple mixture.

To make the topping:

• Combine sugar and cinnamon and sprinkle on top of the biscuits. Bake for 35-40 minutes or until the top is golden brown and toothpick comes clean.

Nutrition

Calories: 420kcal | Carbohydrates: 71g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 141mg | Potassium: 301mg | Fiber: 4g | Sugar: 50g | Vitamin A: 536IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg

 

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Eggplant Lasagna

Eggplant Lasagna is a delicious low-carb way to enjoy the classic comfort food dish! You won’t even miss the noodles.

You may also like these Lasagna Roll Ups, The BEST Lasagna Ever!, or Lasagna Soup.

Eggplant Lasagna

Hi everyone! Natasha here from Salt & Lavender bringing you this eggplant lasagna recipe. It feeds at least 6 people, and it’s tasty! The leftovers are fantastic. It has plenty of sauce, and it’s a little messy to eat, but that’s the best part really. My husband didn’t even realize it had zero noodles until I told him, and he loves his carbs. He claimed the leftovers for himself.

So, this low carb eggplant lasagna is a fun change whether you’re on a low-carb/keto diet or just want to try something a little different.

Eggplant Lasagna Ingredients:

• Eggplants: I used two medium ones for this recipe
• Olive oil: to brush the eggplant slices with
• Lean ground beef: leaner cuts mean less fat to drain. Feel free to sub with sausage meat or ground turkey/chicken!
• Marinara sauce: use your favorite jarred kind or homemade
• Egg: to bind the cheese layer
• Ricotta, parmesan, and mozzarella: this cheesy blend makes up the cheese layer!
• Italian seasoning and garlic powder: more flavor for the cheese layer

How to Make Homemade Eggplant Lasagna:

1. Prep: Preheat the oven to 375F. Slice the eggplant into 1/2″ slices lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes (the bitter juices will release for better taste and a less watery lasagna).
2. Get the marinara going: Meanwhile, start prepping the other ingredients. Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through.
3. Make the cheese mixture: Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1.5 cups of the mozzarella (we are saving some mozzarella and parmesan to top the lasagna with), the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth.
4. Roast the eggplant: Once the eggplant is done sweating, pat it dry with paper towels. Brush each piece with olive oil on both sides. Roast for 20 minutes. This helps ensure the eggplant will be nice and tender.
5. Assembly time! Add a layer of the marinara sauce/beef to the bottom of a greased 9×13 baking dish, followed by a layer of eggplant (it’s ok if it overlaps a little). Then, add the ricotta cheese layer, more eggplant, another ricotta layer, a marinara layer, and then the rest of the parmesan and mozzarella cheeses sprinkled over top. Lower the oven heat to 350F and bake uncovered for 30 minutes. Finish it off by broiling for 5 minutes or until the cheese is nicely browned.
6. Almost there… Let the lasagna sit for 10 minutes prior to serving. This will help it set.

Tips on Layering Eggplant Lasagna:

The size of eggplants vary, and some may have more slices than others (especially if you slice them a bit thinner), so feel free to build another layer if two layers of eggplant don’t seem like they will be enough. You really can’t go wrong here.

Pro Tips:

• If you want this to be spicy, add some red pepper flakes into the marinara/beef mixture.
• Feel free to swap the ground beef with sausage meat or even ground turkey. If you want to make this vegetarian, just use marinara sauce as-is, or sauté some mushrooms and spinach and add it in instead of the meat.
• You can definitely experiment a bit with the filling! For example, I kept it really simple, but you could sauté some onions and extra garlic with the meat if you wish.

Other Delicious Low-Carb Recipes:

• Keto Pizza
• Chicken and Cabbage Stir Fry
• Turkey Taco Stuffed Avocados
• Easy Keto Pancakes

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Eggplant Lasagna

Eggplant Lasagna is a delicious low-carb way to enjoy the classic comfort food dish! You won't even miss the noodles.

Course Main Course

Cuisine Italian American

Keyword eggplant lasagna recipe, low carb lasagna

Prep Time 10 minutes

Cook Time 1 hour

Inactive time 30 minutes

Total Time 1 hour 40 minutes

Servings 6 People

Calories 571kcal

Author Natasha Bull

Ingredients

• 2 medium eggplants (cut into 1/2" slices)
• 2 tablespoons olive oil (or more, as needed)
• 1 pound lean ground beef
• 1 (22 ounce) jar marinara sauce
• 1 egg
• 16 ounces ricotta cheese
• 1.5 cups grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt & pepper to taste

Instructions

• Preheat the oven to 375F. Slice the eggplant into 1/2" slices lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes (the bitter juices will release for better taste and a less watery lasagna).
• Meanwhile, start prepping the other ingredients. Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through.
• Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1.5 cups of the mozzarella (we are saving some mozzarella and parmesan to top the lasagna with), the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth.
• Once the eggplant is done sweating, pat it dry with paper towels. Brush each piece with olive oil on both sides. Roast for 20 minutes.
• Add a layer of the marinara sauce/beef to the bottom of a greased 9x13 baking dish, followed by a layer of eggplant (it's ok if it overlaps a little). Then, add the ricotta cheese layer, more eggplant, another ricotta layer, a marinara layer, and then the rest of the parmesan and mozzarella cheeses sprinkled over top. Lower the oven heat to 350F and bake uncovered for 30 minutes. Finish it off by broiling for 5 minutes or until the cheese is nicely browned.
• Let the lasagna sit for 10 minutes prior to serving.

Notes

• Serves at least 6 or more depending on how much people eat.
• Inactive time represents the time the eggplant is being "sweated" and the time the lasagna is resting after it's cooked.
• The jar of marinara I used for this recipe was 22 ounces, but anything in that range is fine (a bit smaller is ok). 
• If you have larger eggplants/more slices, feel free to build another layer vs. following exactly how I layered it.

Nutrition

Calories: 571kcal | Carbohydrates: 19g | Protein: 46g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 164mg | Sodium: 1288mg | Potassium: 1104mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1330IU | Vitamin C: 11mg | Calcium: 663mg | Iron: 4mg

 

 

 

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Peanut Butter No Bake Cookies

Peanut Butter No Bake Cookies are an easy to make family favorite dessert.  They are loaded with peanut butter flavor and an addictive chewy texture you won’t be able to get enough of!

Also try Peanut Butter Cornflake Cookies and No Bake Buckeye Peanut Butter Balls for simple no-bake peanut butter treat recipes. For a chocolate version be sure to try the classic No Bake Cookies! 

Peanut Butter No Bake Cookies

A no bake cookie is the perfect dessert for hot summer days.  Leave the oven off and whip up this crowd-pleasing peanut butter no bake cookie.  It only requires a few simple ingredients and is incredibly easy to make.  It is a no-fail recipe and will quickly become a family favorite!

No bake cookies are easy to pack and take for a picnic treat or to enjoy at home!  Each bite of this cookie is bursting with a perfect sweet peanut butter flavor.  The chewy texture from the quick oats is irresistible, and the delicious smell as they cool will be hard to resist!  They are a huge hit wherever you take them!

Peanut Butter Cookie Ingredients:

This short list of ingredients includes basics that you can probably find in your pantry right now.  And, they don’t even need to go into an oven to be indescribably delicious!

• Butter: Use unsalted butter.
• Sugar: Adds sweetness for a perfectly sweet cookie.
• Milk: Bring to a boil with butter and sugar before adding remaining ingredients.
• Vanilla: Brings out all the flavors and adds a rich vanilla taste.
• Peanut butter: Use creamy for a perfect peanut butter flavor and texture.
• Quick oats: Gives great chewy texture to the cookie.

How To Make No Bake Peanut Butter Cookies:

These no bake peanut butter cookies come together so fast you will be amazed!  In just a few minutes the cookies will be formed.  The hardest part of this recipe will be waiting for them to cool!

1. Bring butter, sugar and milk to a boil: In a large saucepan over medium high heat add the butter, sugar, and milk and bring to a rapid boil.  Whisk for one minute, then remove from the heat.
2. Stir in remaining ingredients: Now add in the vanilla, peanut butter, and oats until combined.
3. Form cookies: Line a baking sheet with parchment paper.  Then, using a cookie scoop, drop on the parchment paper.
4. Cool: Lastly, allow to cool completely until hardened.

Pro Tip: Do not alter the one minute of whisking. Time starts when the butter, sugar, and milk mixture is fully boiling.  Pull it off the heat as soon as the one minute is up and do not over-boil.  Otherwise, the cookies may not set up properly.

Variations of No Bake Peanut Butter Cookie:

Tried and true no bake recipes like this no bake peanut butter cookie are a must have for last minute treats.  This quick and simple cookie can be adapted easily to what you have on hand and what you are craving.

• Add chocolate: Either add chocolate chips, cocoa powder, or nutella to create a peanut butter and chocolate cookie.  Cocoa powder gets added in with the butter, sugar, and milk at the beginning.  Chocolate chips or nutella can be added in with the oats at the end.
• Add color:  To give these tan cookies a pop of color either add sprinkles at the end, or consider mixing in small candies like M&Ms or Reese’s Pieces.
• Add a pinch of salt: The salt will bring out the flavors and balance the sweetness. But remember just a pinch.  You want them to be sweet, not too salty.  Keep in mind the peanut butter and butter (unsalted or salted) you are using and adjust your salt accordingly.
• Texture: Use crunchy peanut butter for a great crunchy addition to the texture.  Also, try raisins for a chewy bite of sweetness.

Storing No Bake Peanut Butter Cookies:

No Bake cookies are great to make and take with you on a picnic because they store well at room temperature.  They will remain fresh for 3-4 days.  They are also fantastic cold, so try keeping them in the refrigerator for up to a week, or the freezer for 2 months.

More Peanut Butter Cookie Recipes:

• Reese’s Peanut Butter Cookies
• Perfectly Soft Peanut Butter Cookies
• Peanut Butter Blossom Cookies
• Easy 3 Ingredient Peanut Butter Cookies
• Peanut Butter Chocolate Chip Bars

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Peanut Butter No Bake Cookies

Peanut Butter No Bake Cookies are an easy to make family favorite dessert.  They are loaded with peanut butter flavor and an addictive chewy texture you won't be able to get enough of!

Course Dessert, Snack

Cuisine American

Keyword no bake cookies, no bake peanut butter cookies, peanut butter cookies, peanut butter no bake cookies

Servings 24 Cookies

Calories 177kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 1/2 cup milk
• 1 teaspoon vanilla
• 3/4 cup peanut butter
• 3 1/2 cups quick oats

Instructions

• In a large saucepan over medium high heat add the butter, sugar, and milk. Bring to a rapid boil and whisk for one minute. Remove from the heat.
• Stir in the vanilla, peanut butter, and oats until combined. Line a baking sheet with parchment paper and using a cookie scoop, drop on the parchment paper. Allow to cool completely until hardened.

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 73mg | Potassium: 101mg | Fiber: 2g | Sugar: 14g | Vitamin A: 126IU | Calcium: 16mg | Iron: 1mg

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Homemade Jalapeño Jelly

Homemade Jalapeño Jelly has a perfect sweet and spicy combination you will want to slather on everything.  It will become a staple in your fridge or freezer from now on!

Try more from-scratch condiments like Homemade Strawberry Freezer Jam or Apple Butter.  You will be amazed how simple and easy they are to make!

Homemade Jalapeño Jelly

Jalapeno jelly will become a tried and true recipe your family enjoys for years to come.  It takes less than 20 minutes to prepare and delivers the perfect sweet and spicy flavor that keeps you coming back for more.  This jelly is perfect to make in large batches and freeze to use later or share with friends and family.

Doubling this recipe or even tripling it is helpful because each jar you make will disappear fast!  It is a vibrant jelly that goes great with everything!  Spread it on buttered toast at breakfast, use it to spice up a Monte Cristo sandwich at lunch, or enjoy a perfect snack of crackers with cream cheese and pepper jelly.

Jalapeño Jelly Ingredients:

With just a handful of ingredients you can make the perfect homemade jelly.  It can be hard to find a jalapeno jelly in the store.  Especially one with the perfect amount of spice.  That’s why making it at home is so awesome.  It gives you complete control over the spice level and the quality of all the ingredients that go into the jelly.

• Jalapeno Peppers: Seeded and cubed for a milder flavor. Leave the seeds in for more spice!
• Red and Green bell peppers:Cubed and finely chopped in the food processor to add bits of sweet pepper flavor throughout the jelly.
• Sugar: Sweetness you expect in a jelly.
• Apple cider vinegar: Bring the vinegar to a boil then simmer for 10 minutes before adding in pectin to get a perfect jelly texture.
• Liquid pectin: Used to thicken the jelly.

How to Make Jalapeño Jelly From Scratch:

Making jelly from scratch is a must try for any home chef.  It is much easier and quicker than you would expect and makes the perfect jelly every time!

1. Chop peppers: In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
2. Boil and simmer: Add the sugar and apple cider vinegar and bring to a boil.  Then, reduce heat and let simmer for 10 minutes.
3. Add pectin: Mix in the liquid pectin and continue to simmer for 5 minutes. Next, remove from heat and let cool.
4. Store: Lastly, transfer to jars and refrigerate.

FAQ About Jalapeño Jelly:

• How do you keep peppers from floating to the top?  Stir jelly a couple of times as it cools to evenly spread out the peppers.
• How spicy is Jalapeno pepper jelly?  It can be as spicy or as mild as you like it.  Leave the seeds completely out or add some or all of them in for a spicier version.  Also, jalapenos that are starting to turn red or brown will be spicier than solid green peppers.  If you just aren’t getting as much spice as you would like you can add a pinch of red pepper flake in for even more spice.
• Why isn’t my jelly setting up? Many times too much liquid in your peppers is the cause of a runny jelly.  Be sure to drain them and dry them completely before adding them in.

How Long Can I Store Homemade Jelly? 

Be sure to store in a sealed glass jar in a cool, dry place and it will be good for up to two years  Once opened, it needs to be stored in the refrigerator and it will last for up to 3 months.  It is important you properly sanitize before packing, so carefully follow these canning guidelines.

• Wash your hands: Anytime you prepare food, be sure to wash your hands well to avoid contaminating the food.  This is especially important when canning food that will be stored for a such long period of time.
• Cleaning: Wash the jar with hot water and soap.
• Sanitize:  Place the glass jar in boiling water for 10 minutes.  Also put tips of tongs in the water.  Use the tongs to pull out the jar when it is finished.

More Made from Scratch Recipes:

• Cheese Sauce
• Tzatziki Sauce
• Homemade Strawberry Sauce
• Perfect Lemon Curd
• Salted Caramel Sauce

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Homemade Jalapeño Jelly

Homemade Jalapeño Jelly has a perfect sweet and spicy combination you will want to slather on everything.  It will become a staple in your fridge or freezer from now on!

Course Appetizer, Dinner, Jelly, Sauce, Side Dish

Cuisine American

Keyword homemade jalapeno jelly, homemade jelly, jalapeno jelly, jelly

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 32 Ounces

Calories 126kcal

Author Alyssa Rivers

Ingredients

• 10 Jalapeno Peppers seeded and cubed
• 1 green bell pepper cubed
• 1 red bell pepper cubed
• 5 cups sugar
• 1 and 1/4 cup apple cider vinegar
• 1 package liquid pectin

Instructions

• In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
• Add the sugar and apple cider vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
• Add in the liquid pectin packet and continue to simmer for 5 minutes. Remove from heat and let cool. Transfer to jars and refrigerate.

Notes

For a spicier jam, leave seeds in the jalapeños. 

Nutrition

Calories: 126kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 32mg | Fiber: 1g | Sugar: 32g | Vitamin A: 177IU | Vitamin C: 13mg | Calcium: 2mg | Iron: 1mg

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