These summer berry parfaits are a light and refreshing dessert, filled with fresh blueberries swirled in strawberry jam, a creamy Greek yogurt-melted marshmallow filling, and a homemade crumble topping. When it’s hot outside, a chilled, fruity dessert is the perfect way to cool off. I especially love this dessert because it encompasses so many different textures, all in one cup. The tender burst of flavor from the blueberries, the thick creaminess of the sweet-tart filling, and the sweet crunch of the topping all combine to make a very pleasant treat.
Luscious tart cherries, blueberries, and black raspberries are baked with a biscuit topping until the fruit is sweet and bubbling and the topping is fluffy and golden in this delicious cherry berry cobbler. This recipe is a classic that never goes out of style. The fresher the fruit, the better this cobbler tastes.
The sweetness of the blueberries and black raspberries (and some sugar) balance the tartness of the cherries to make a mouth-watering fruit filling full of flavor and those much-sought-after antioxidants. The biscuit topping is golden and moist, pairing beautifully with the fruit. I really notice a difference in taste when I bake with high quality butter, and butter from grass-fed cows is gaining popularity as a relatively healthy fat. With just a few basic ingredients, this cobbler is easy to make and tastes impressive.
My favorite thing about this dessert, aside from the luscious flavor, is that much of the fruit came from my very own yard! Our wonderful cherry trees gave us even more fruit than we expected, allowing me to make two cobblers, a few batches of breakfast jars, and a smoothie with them, and our black raspberries are coming along nicely! I wish I could say I picked the blueberries in this cobbler, but those I did buy from the grocery store, yet they were still sweet and juicy. In any case, seasonal fruit tastes better than candy in my book, and it reminds me to savor the moment, because each season is fleeting.
I hope you are all having a great summer so far. It has been very sunny, but much drier than usual here lately. We finally got some rain last night, and the air smells so fresh, especially since the storms cooled things off. We had an interesting Fourth of July–we got to go for a sail with my brother’s family in his boat, out to a sandbar near a small island. He put down the anchor and we all went swimming off of the boat in gorgeous, cold, clear water. That evening, we hiked a mile at dusk to the top of a hill in a nature preserve, overlooking a lake. Someone from the preserve had a campfire going, and we roasted marshmallows and ate s’mores while the fireworks showered dazzling colors over the lake. Then we hiked down in the dark woods by flashlight. It was amazing to be surrounded by so much natural beauty, up in northern Michigan for a few days.
Now it is good to be home, though a little bit tough getting caught up and back to reality, and though a lot of our flowers need some more rain, the sweet peas are thriving! I hope you all have a great weekend! I’m a bit late, but looking forward to joining Fiesta Friday , co-hosted this week by Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport.
2 cups of tart cherries, washed with the pits removed
2 cups of mixed berries (I used blueberries and black raspberries)
1 cup of sugar
3 tablespoons of flour
1 cup of flour
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 cup of unsalted butter, softened at room temperature
1/2 cup of milk
1/2 teaspoon of vanilla
Preheat your oven to 350 degrees Fahrenheit. Wash the fruit and remove the pits from the cherries. Place the fruit in a 2 quart baking dish or casserole. Add the sugar and 3 tablespoons of flour to the fruit and stir gently to combine.
For the topping, combine the cup of flour, the salt, and the baking powder in a large mixing bowl. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the milk and vanilla extract and stir just until a batter forms. Drop the batter by the spoonful on top of the fruit, distributing it as evenly as possible. Bake in your 350 degree oven for about 50 minutes, or until the fruit is bubbling and the biscuit topping is golden. Allow to cool for about 10 minutes. Serve with vanilla ice cream, whipped cream, or just with itself, which is the way I like it best. Enjoy!
Tart, juicy cherries and sweet blueberries are layered with Greek yogurt, granola, and chia seeds to make a healthy, beautiful breakfast bursting with flavor. Mason jars make this not only pretty (I love how they show the colorful layers), but they are also practical–just screw on the lid, put the jar(s) in the cooler, and you have a portable breakfast or snack.
Summer fruit really is a special treat. There is just nothing like being able to walk out the door and pick fruit right in your own yard, or pick it up from a nearby farm stand. You can taste the bright sunshine in every bite, and something with that much fresh flavor and naturally bright color has to be loaded with beneficial nutrients!
I wanted to do a post in honor of our cherry trees this week, because they have given us such great fruit this season! We planted them a few years ago as tiny little trees, and over time we have nursed them, protected them from hungry deer, and watched them grow. This is the first summer we have been able to harvest more than a handful of cherries from them, and I am so excited about it! Tart cherries have been a favorite of mine since I was a child. Lots of good childhood memories are mixed in with the pursuit of good cherries and cherry pies. To have them now growing in my own yard feels like a huge luxury, and I know how my dad would love it.
Our two cherry trees, though still not large, are just loaded with bright red tart cherries! So far, we have been eating them too quickly to make a pie filling, but these easy breakfast jars are perfect. The sweetness of the blueberries helps balance the tart flavor of the cherries, and really, you could substitute any seasonal fruit if you don’t have cherries or blueberries.
This recipe is so simple, yet it is so delicious and so pretty that it is worth remembering and sharing. My kids, who were definitely in a breakfast rut, have been loving these jars the past couple of mornings. I think it has to do with the freshness of the fruit and the novelty of the layers instead of everything just mixed up in a bowl. You can use your favorite yogurt and favorite granola, and sweeten it all with honey if you are using unsweetened yogurt.
I hope you are all enjoying some summer air and summer fruit! We went camping last weekend, and it was just what we needed. To be away from routines and to be surrounded by nature, getting back to the basics. It felt like time kind of stood still for us for a couple of days, and we had some good family exploring new territory and sitting around the campfire, roasting marshmallows and listening to the fire crackle and pop. The trees, the lakes, the fresh air and stars at night all soothed my soul. And the juicy, tart cherries give vitality and hope. I hope you are all having a good week! I am going to share this tasty recipe at Angie’s Fiesta Friday, where lots of great food bloggers gather to trade recipes and inspiration.
1/4 cup of honey (use if your yogurt is unsweetened)
4 half-pint sized mason jars
Wash the fruit and remove the pits from the cherries. Set out the yogurt, granola, chia seeds, and mason jars. In each mason jar, spoon in a layer of yogurt, fruit, granola, and a 1/4 teaspoon of chia seeds. Repeat the layers. Serve immediately or cover with the mason jar lids and refrigerate or take with you in a cooler. Enjoy!