Hello friends! So?? What do you think? The Beach House Kitchen has a whole new look goin’ on and I couldn’t be happier! I dove into the food blog pool a few months ago and didn’t know the first thing about running a blog. It was sink or swim! I had no computer, no camera, no props and debatable grammar skills. I only knew I loved to cook, create, collect and share recipes and that was it. But I was up for an adventure and an adventure it has been. Now I have a computer, a camera, props and lots of delicious recipes to share but unfortunately, still debatable grammar skills! You can’t have it all! One thing I have realized over the past few months is that my fellow members of the food blogging community are pretty great. I had lots of questions and they gave me lots of answers!
So I figured it was time for a little spruce up for the blog. I am hoping you enjoy the new design as much as I do. I have Jennifer from Earl Grey Creative to thank for the beautiful makeover. She was an absolute gem to work with! She made the whole redesign process easy and very enjoyable. She put up with tons of questions, changes and zillions of emails so she is a not only an awesome and talented designer but a saint. Thanks Jennifer! We tried to make the site neat and clean and easy to navigate. I hope you agree that Jennifer did just that. She added two search bars, two areas where you can subscribe to the blog to get recipes straight to your inbox, an awesome recipe page, two areas where you can connect with me to all my social media outlets, and photos that can all be pinned! So please, Pin away!
Today let’s celebrate the new design at The Beach House Kitchen with this Berry Cobbler with Sweet Biscuit Topping. It’s PERFECT for your 4th of July party! I’ve got your red, white and blue colors covered with this one! This cobbler is simple to make and can easily be doubled if you are having lots of people. Just grab a deep dish pie plate toss the strawberries and blueberries with a little fresh lemon juice and then a little sugar, flour, cinnamon and nutmeg then top with the sweet biscuit dough! It’s that easy. This warm cobbler is perfect with either vanilla ice cream or fresh whipped cream.
I hope you enjoy the new design and if you have any questions or comments please do not hesitate to let me know. And as always, thank you so much for following me at The Beach House Kitchen! Have a wonderful 4th of July holiday!
- 3 cups fresh strawberries, cut into small cubes
- 2 cups fresh blueberries
- 2 Tbsp. fresh lemon juice
- 1 cup plus 3 Tbsp. all-purpose flour
- 1/3 cup plus 3 Tbsp. granulated sugar
- 1/4 tsp. ground cinnamon
- dash of nutmeg (optional)
- 1 tsp. baking powder
- 1/4 cup cold butter, cut into small cubes
- 1 large egg, lightly beaten
- 3 Tbsp. whole milk
- 1/2 tsp. vanilla
- turbinado sugar for sprinkling
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl combine strawberries, blueberries and lemon juice. Set aside.
- In a small bowl whisk together 3 Tbsp. flour, 1/3 cup granulated sugar, cinnamon and nutmeg.
- Pour mixture over berries and toss until evenly coated.
- Place mixture in a 9 inch deep dish pie plate and place on prepared baking sheet.
- In a medium bowl whisk together the remaining one cup flour, 3 Tbsp. sugar and baking powder.
- Cut in the cold, cubed butter with a pastry blender, until the mixture resembles coarse crumbs.
- Add the egg, milk and vanilla to the flour mixture until just combined. Spoon over the berries by heaping tablespoonfuls. Sprinkle with turbinado sugar.
- Bake for 35 minutes until biscuits are golden brown and filling is bubbly.
- Cool for 10 minutes before serving. Serve with fresh whipped cream or vanilla ice cream if desired.