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Cobbler

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-From the Family Circle Kitchen to your kitchen, on Parents TV. -It's great to be back in the Family Circle Test Kitchen, I'm Juli Auclair with Parents TV, and today we're gonna show you how to make a delicious dessert, Strawberry-Blueberry Cookie Crisp. Doesn't it sound great? I can't wait. It's a recipe featured in Family Circle magazine, and Senior Food Editor of Family Circle Magazine, Julie Miltenberger, is here to show us how to do it. She invited us back into the kitchen and boy, do we appreciate it. -Hey, especially for desserts. -Especially for desserts. -Who can say no? -This is great for the summer or anytime of the year. -Yes, especially when you can go out to a local farmer's market too and pick your own strawberries or blueberries. -That would be fun. Okay. So how do we start? It's not hard? -It's not hard at all. We're gonna start with a 2-quart baking dish. -Uh-huh. -You could even use glass if you wanted to. And I've just coated it with nonstick cooking spray in advance. I'm gonna have you crush the cookies. These are, you know, just store-bought pecan shortbread cookies. Break them apart. Yeah, it's good. -This is my favorite part-- -See. -of the whole recipe. What do you think? -I think they look pretty good. You can make them any size you want, you know, some that have bigger crumbles than the other. -Okay, perfect. -So I'm gonna mix together the filling. We're gonna start with 4 cups of strawberries that I have taken the hulls and taken the little green tops off of-- -You just quartered them? -and quartered them. -Okay. -Uh-huh. So it's 4 cups of strawberries. That's about a pound. -All right. -And then 2 cups of blueberries. And those are two of those 4-ounce containers, or if you pick your own, it's, you know, the pint. -Little cups here. -2 cups and a pint. -Okay. -Then we've got a half a cup of sugar. -'Cause you need to make it-- -Just regular granulated sugar. -sweet. -And a half a cup of chopped pecans. -Okay. -I didn't even chop them by hand. I just bought a prepared bag of chopped pecans. -Makes it so much easier. -Yup. -Okay. -Okay. Then, we're gonna mix in a tablespoon of cornstarch for-- to thicken it, and we're gonna hold your horses. -Oh, sorry. -We're not gonna-- we're gonna drizzle that on-- -I'm getting anxious. -once it gets into the dish. -I'm holding on. -So you just wanna quickly stir it together so that the cornstarch is evenly distributed. So when the juicy berries release all of their nice yummy liquid,-- -Uh-huh. -it will thicken up and be almost jam-like. Do you mind handing me the dish? Fantastic. And I'm just gonna pour this in there. Spread it out a little bit. -Uh-huh. All around? -Okay. Yup, just all over, evenly. And that's 3 tablespoons of just prepared refrigerated orange juice. -Okay. I think I've gotten every berry colors. -Okay. It looks good, and I'm just gonna sprinkle the cookie crumbs over. What could be easier? -This-- I don't know of anything, and I think this would be perfect over ice cream. -Oh, it'd be lovely with vanilla or even-- -Uh-huh. -a little dollop of whipped cream-- -Uh-huh. -or Cool Whip on the side. Okay. -Okay. -So once we get it spread, we're gonna bake that at 375 degrees for about 20 to 25 minutes. -Let's do it. -Okay. Yeah, yup, and we've got one that we did in advance. All bubbly and delicious. -Oh, you have it ready for us. Fantastic. -Yes. -Let's put it in here. -So even better, we get 2-- -Okay. -for the price of one. -Look at that bubbling. Oh my goodness. -Nice and thick, bubbly one. And just gonna let that cool for a couple of minutes. -While our other one bakes up. -Yup, and you don't burn the top of your mouth. -We don't wanna do that. Okay, let's move this aside, and we'll let it cool. We're gonna wait just a couple of minutes. -Just a couple of minutes. -Bear with us. I'm waiting patiently. [unk] -They're not so patient. -I'm not so patient. Do you think it's cool? Right. -I think we probably need one more second. So let's get a spoon. -Oh my goodness. -It looks good, doesn't it? -It really does. I wish everybody at home could smell this 'cause it's fantastic. -Perfect time of year. -Perfect. -Cheers. -Cheers, yummy. Dude, that is so good. -And the pecans in there stay really crunchy and work really well with those pecan shortbread cookies all the time. -That is just perfect for summertime,-- -Or anytime. -at the barbecue, any time of year. If you can't get the fresh berries, frozen maybe? -You can probably use frozen blueberries definitely. -All right. You have to try this. It's so delicious. If you like more great recipes and tips, pick up a Family Circle magazine or check back with us. We'll have plenty of them for you, www.parents.tv <http://www.parents.tv>. Make it today and enjoy. Oh, thanks, Julie. -Oh, you're welcome.