Posts by tag: pie

  • Easy Skillet Peach-Basil Cobbler

Easy Skillet Peach-Basil Cobbler

Posted on August 21, 2017

And I’m back! Did you miss me?

I’m going pretend you’re all collectively nodding your heads in affirmation.

My trip was totally awesome. And as badly as I want to formulate a better opinion than that, my brain just isn’t allowing for me to do so at this very moment. As I sit down to write this post, I’ve only been home for a single full day. So naturally, I need a little more time to decompress and organize my thoughts (and I’m going to need a lot more time to finish doing my laundry!). But hopefully, I’ll be able to share some recommendations and photographs here relatively soon-ish. In the meantime, you can check out the pictures I posted on Instagram. Portugal is a wonderfully beautiful place, with vibrant cities and breathtaking beaches, and I highly recommend adding it to your travel bucket list!

Summer was still very much alive in Portugal. But here in the states, I’m already catching whiffs of back-to-school and pumpkin mania. Ummm…nope! It’s still hot as Hades outside. And late Summer produce is at it’s peak. So I’m in no rush what-so-ever to start Fall. Which is why I’ll be face-planting into this Easy Skillet Peach-Basil Cobbler for the foreseeable future.

Easy Skillet Peach-Basil Cobbler |

I tested out a couple versions of this cobbler before I left for my vacation, and they were all a big hit. Honestly, I don’t think you can go wrong with peach cobbler during peach season. It’s an easy target to hit, even if you don’t consider yourself to be a “baker”, per se.

The basil adds a subtle herby undertone and makes this recipe feel kind of sophisticated and fancy. Even though it’s totally not either of those things. This cobbler is 100% rustic. And if you wanted to just dig straight into the skillet (after letting a big scoop of vanilla ice cream get all melty in the middle) and forgo bowls all together, I think no one would fault you for that. That’s totally what I did.

Easy Skillet Peach-Basil Cobbler |

I streamlined the recipe as much as possible to cut down on the number of dishes (only 2 bowls and one skillet!) and ingredients (only 8!) required. Because I wanted as few obstacles as possible standing between us and this Summer dessert. In short: there are no excuses not to make this easy recipe before Summer is over. Go do it!



Recipe adapted from Bon Appétit

Easy Skillet Peach-Basil Cobbler

Serves 8

Easy Skillet Peach-Basil Cobbler


  • For the Crust
  • 1 cup all-purpose flour
  • 2/3 cups packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled

  • For the Filling
  • 2 tablespoons unsalted butter
  • 2 1/2 lbs peaches (about 6-7 large peaches), ripe but firm
  • 1/2 cup packed brown sugar
  • 1/3 cup fresh basil leaves, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 tsp. salt


  1. Pre-heat your oven to 350 degrees.
  2. To make the crust, whisk together the flour, brown sugar, cinnamon and salt in a large bowl. Add the cubed butter and use your fingers to squeeze/rub the butter into the dry ingredients until clumps form. Place the bowl in your refrigerator while you prepare the remaining ingredients.
  3. Add the remaining 2 tablespoons of butter to a 10-inch cast iron skillet and place it in your oven to melt.
  4. Meanwhile, slice the peaches into wedges, discarding the pits. Add the peach wedges to a large bowl along with the remaining filling ingredients, tossing to coat.
  5. Carefully remove the cast iron skillet from your oven and swirl it gently to coat the sides in the melted butter. Add the peaches, spreading them out evenly (your skillet will be full). Top with the crust mixture.
  6. Bake the cobbler in your pre-heated oven for 25-30 minutes, or until the crust is browned and the filling is bubbling. Remove and set aside to cool.
  7. You can serve the cobbler warm or at room temperature. Serve with vanilla ice cream, whipped cream or Greek yogurt, if desired.
  • Triple Berry No-Bake Cheesecake with Amaretti Crust

Triple Berry No-Bake Cheesecake with Amaretti Crust

Posted on July 10, 2017

YOU GUYS! This no-bake cheesecake is the best thing I’ve put in my mouth in the last 3 months.

And that’s saying a lot. Because I’m not even THAT big of a fan of cheesecake. Like, it’s OK. But I’m typically underwhelmed by anything that isn’t chocolate or ice cream. If I had to make a list of my favorite desserts, cheesecake would be somewhere near the bottom.

It goes something like this:
Ice cream
Chocolate cake
Chocolate chip cookies
Fruit pie

Of course, there are many other desserts to choose from. But you get the idea.

But this Triple Berry No-Bake Cheesecake with Amaretti Crust is making me re-think my list. And I know you’re going to fall in love with it, too!

Triple Berry No-Bake Cheesecake with Amaretti Crust |

The best thing about this cheesecake is that it’s no-bake (obviously, because “no-bake” is in the title of the recipe). Which is an ideal quality these days, as the temperature and humidity continues to rise as we make our way through the month of July. It’s been way too hot to bake lately, so I’m trying to lay off my oven as much as possible. I’ll save my sweating for the gym.

The cheesecake filling is unbelievably light (unlike traditional baked versions which I find to be very heavy and dense). Just imagine yourself eating the tastiest, fluffiest cloud ever. Because that is EXACTLY what a slice of this heavenly cheesecake is like.

I was inspired by a recipe from Sarah at the The Sugar Hit to use amaretti cookies for the crust instead of graham crackers, which I typically turn to for no-bake crusts. I then decided to carry that almond flavor throughout with a bit of almond extract in the filling and some amaretto in the berry topping. The almond flavor isn’t super strong, but it’s enough to make you say “hmm…what’s different about this cheesecake?”. I really enjoyed the change up. And all my friends did, too (I promptly removed this cheesecake from my house and shared it with my crew, for fear of eating it all myself!).

Summer berries are plentiful right now, so I used a mix of my favorites: blackberries, blueberries and raspberries. You could toss in some strawberries, if you have them. Or narrow it down to one or two berries. It’s all good! Just please don’t use too much sugar in the berry topping. I’ve seen recipes that call for an equal amount of sugar to berries. And that’s just freaking insane. You want to let the flavor of the berries shine through. And not give yourself a massive sugar shock in the process.

Triple Berry No-Bake Cheesecake with Amaretti Crust |

The most important thing about this recipe is not to rush things. You MUST make sure your cream cheese is super soft and you incorporate the powdered sugar slowly, or you’ll risk having a lumpy filling. And you MUST give the cheesecake ample time to chill before attempting to slice and serve it. So plan ahead. This is a great make-ahead dessert for a party!

This Triple Berry No-Bake Cheesecake with Amaretti Crust is part of our monthly round-up of seasonal recipes organized by Becky from Vintage Mixer. At the start of each new month, Becky shares a produce guide (click here for July) with tons of recipe suggestions and tips. And a bunch of my blogging friends make new recipes (see the links below) that incorporate those ingredients that are currently at their peak. It’s a great way to learn how to take advantage of the bounty of fruits and vegetables that each month offers. I hope you get the chance to check it all out. And let’s all #eatseasonal together!



Recipe adapted from my No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer

Triple Berry No-Bake Cheesecake with Amaretti Crust

Serves 8-10

Triple Berry No-Bake Cheesecake with Amaretti Crust


  • For the Crust
  • 2 cups finely ground amaretti cookies
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 tsp. salt

  • For the Cheesecake
  • 1 cup heavy whipping cream, cold
  • 16 ounces full fat cream cheese, softened at room temperature
  • 1 cup full fat Greek yogurt
  • 3/4 cups powdered sugar
  • 1 tablespoon cornstarch
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 tsp. salt

  • For the Berry Topping
  • 1 1/2 cups fresh blackberries, divided
  • 1 1/2 cups fresh blueberries, divided
  • 1 1/2 cups fresh raspberries, divided
  • 1/2 cup sugar
  • 2 tablespoons amaretto


  1. Cut and fit a round of parchment paper into the bottom of a 9-inch springform pan. Set aside.
  2. In your food processor with the blade attachment, pulse together the amaretti cookie crumbs, melted butter, sugar and salt until the crumbs are moistened and everything is well combined. Dump the crumbs into your prepared springform pan and press them evenly and firmly into the bottom of the pan and approximately three-quarters of the way up the sides of the pan. Place the pan in your refrigerator to chill for 1 hour.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the heavy cream until stiff peaks form. Transfer the whipped cream to a clean bowl and set it aside. In the same mixing bowl (no need to clean it out), whisk the cream cheese until it’s smooth and fluffy, about 3 minutes. Then whisk in the yogurt, powdered sugar (adding it in thirds), cornstarch, extracts and salt. With a rubber spatula, fold in the whipped cream. Spoon the cheesecake filling over your chilled crust, smoothing it out so the top is flat and even. Cover your springform pan and return it to your refrigerator to chill for at least 6 hours, or up to overnight.
  4. Add 1 cup of the blackberries, blueberries and raspberries to a medium saucepan along with the sugar. Cook over low-medium heat, stirring frequently, for about 5-7 minutes. While you’re stirring, use the back of your spoon to crush the berries so they break down and release their juices. Remove the saucepan from the heat and allow the berry mixture to cool to room temperature. Once cooled, stir in the remaining 1/2 cup of blackberries, blueberries and raspberries along with the amaretto. Cover and refrigerate until you’re ready to use.
  5. To serve the cheesecake, first release the outside ring of the springform pan and gently lift it off. Carefully slide the cheesecake off the bottom of the springform pan and onto a plate or serving tray. Top with some of the berry topping. Slice and serve. You can pass any additional berry topping at the table.
  6. Leftovers can be covered and stored in your refrigerator for up to 2 days.

July Eat Seasonal Recipes

Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush

Berry Frangipane Brioche Toast by Vintage Mixer

Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine

Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments

Pesto Butter Corn on the Cob by Cookin’ Canuck

Gluten-Free Strawberry Shortcakes by Food for My Family

Pickled Beets by Healthy Seasonal Recipes

Sour Cream Panna Cotta with Strawberry Compote by Simple Bites

Blueberry Acai Frozen Yogurt by Kitchen Confidante

Lower Carb Zucchini Noodle Pasta Bake by She Likes Food

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