Berries & cherries stuffed between a sweet graham cracker crust. SIGN ME UP!
This is one of those recipes that turned out better than I expected. Probably because I hadn’t had cobbler in awhile and it just tasted so perfect. Peach cobbler + vanilla ice cream was MADE for warm weather and summertime. Actually homemade peach ice cream is the bomb. It’s worth making if you haven’t.
If you don’t like doughy desserts, this isn’t the recipe for you. The graham cracker cobbler crust stays doughy perfection. And the crust is like a cobbler crust + crumble crust fusion. It’s not full cobbler-esque and man I’m okay with that because it just turned out totally delish.
This cobbler also makes a great oatmeal topping. I mean, really awesome is oatmeal + this cobbler + a pour of creamer. That’s a dreamy breakfast right there. See below…
Double Graham Cracker Crust Summer Cobbler
Yield: a loaf pan worth of yum
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1 sleeve graham crackers (8 full graham crackers)
2/3 cup walnuts
1/4 cup sugar
2 tbsp butter
2 tbsp unsweetened applesauce
1/2 tsp cinnamon
scant 1/2 tsp salt
1 cup blueberries
1 scant cup cherries
Preheat oven to 350ºF. In a food processor, combine graham crackers, walnuts, sugar, butter, applesauce, cinnamon and salt. Pulse together until graham crackers are crushed to a sand grain size and mixture comes together in a slightly-wet dough. Set aside.
In a skillet, combine blueberries, cherries, and 3 tbsp water. Heat over medium heat, stirring constantly, until berries and cherries soften and start to breakdown.
Press half of dough into the bottom of a greased loaf pan. Top with sautéed berries + cherries. Top with the other half of the dough. Bake for 12 minutes. The crust should stay soft and doughy.
If you don't like doughy things, this recipe isn't for you.