I call this high five cobbler because it’s super easy (it only has 6 ingredients!) and I absolutely LOVE making it. After, I always kind of want to high five myself. Also, I only allow myself to make this once a month. I just can’t help myself when it’s around. Side note: this was featured a couple of years ago in Southern Living and I kick myself for not making it sooner.
4 cups blackberries
1 tbs lemon juice
1 large egg
1 cup sugar
1 cup flour
6 tbs butter
1. Preheat the oven to 375 degrees
2. First, you wash the black berries a toss them into an 8×8 dish.
3. Next, drizzle the lemon juice on top. That’s it! You’re done with the filling.
1. Use a pastry blender to mix the egg, flour, andsugar.
2. Make it into a coarse meal– if possible. Then pour over the berries.
3. Melt the butter and then sprinkle that over the top of the crust.
4. Now all you have to do is bake it for 35 minutes and you have some absolutely amazing cobbler. Sometimes I justify the fruit and the “bread” as having breakfast qualities so I can eat it more often. This probably isn’t the best idea. But to me, its THAT good!
I don’t know about you but I absolutely LOVE cheesecake. Maybe it’s becuase I grew up in a time where everything started having cheesecake flavors, or watching the Golden Girls (how they ate so much cheesecake and remained so healty is beyond my understanding), or because it’s just so good and so versatile.
8 oz. graham crackers, finely crushed (2 cups of crumbs)
3 Tbs. sugar
7 Tbs. unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
2 Tbs. all-purpose flour
1-1/4 cups sugar
2 Tbs. finely grated lemon zest
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
Put the oven at 375 to pre-heat.
So, start with making the crust— I tested 2 methods of crushing graham crackers to find out which works easiest. As I’ve tried before– breaking the crackers in even pieces and crushing them. Well, that was tedious and a little more than frustrating. So what I tested was breaking them up in asymmetrical pieces and crushing them that way. Turns out the less than perfect way works the best!
Next, mix the crumbs, sugar, and butter — make sure they’re evenly crumb-y and buttery. Press the crumbs into the bottom of a springform pan and press them up the sides.
Bake the crust until darkened (9-12 minutes). Take it out- let it rest- and lower the oven temp to 300 degrees.
Sometimes, you just have to remember that cooking won’t be perfect, but it can still be perfect for you!
On to the Filling:
Beat cream cheese and flour for 5 minutes. Mix in 1-1/4 c. sugar- mix until smooth.
Add in lemon zest and vanilla blend for 30 sec. then add eggs one at a time. Do not over beat.
Pour into cooled crust
Bake at 300 degrees for 55-60 minutes- until the center is jiggly and the edges are a little puffy.
Chill 8 hours, up to 3 days, and then pop open the springform sides and onto a flat serving plate. Now you’re ready to eat.
Honestly, the hardest part about making this cheesecake was knowing I was going to have cheesecake soon– and having to wait the 8 hours for it to set.
While I acknowledge that I don’t have a lot of free time, I realized that I love baking, and those around me loved eating. It was time to put two and two together! So here’s my journey through pies, through grad school, and here’s hoping it helps me keep my sanity.
I made it through grad school! As you can see from the massive gap in the pie making that I had, time got away from me. While I was still able to bake, posting was not so easy. But now, I’m on the other side and have some more time to pick back up! I also have more hobbies to help me keep that sanity I’m desperately holding on to! So while this blog will still serve as a vessel for pie recipe delivery, it’s also going to branch out into other recipes, crafts, sewing, projects, and just anything I really find interesting that I want to share!