Tag

summer

Browsing
Desserts

4 Ingredient Peach Cobbler (gluten-free!)

By
4 ingredient peach cobbler in a pie dish with two scoops of vanilla ice cream on top.

I made this 4 ingredient peach cobbler for Father’s Day last weekend and let me tell ya, it was a HUGE hit! I even made it gluten-free (see note below), and no one could taste the difference. Now it doesn’t take much scrolling around here to realize that I’m a huge fan of few-ingredient desserts. I’m talkin’ 4 ingredient banana bread, 5 ingredient healthy cookie dough, and 6 ingredient mug cakes. So ya, I’d say this 4 ingredient peach cobbler fits perfectly into that lineup!

4 ingredient peach cobbler in a pie dish with a spoon.

What You’ll Need to Make This Recipe

Fresh Peaches: You’ll need 5-6 large fresh peaches, sliced. Fresh peaches provide the best flavor and texture, but you can also use frozen or canned peaches as an alternative.

Sugar: You can use regular sugar, or swap it for coconut sugar or monkfruit sweetener for a healthier option.

Self-Rising Flour: Use 1 cup of self-rising flour to create the cobbler topping. If you don’t have self-rising flour, you can use all-purpose flour with 1 ½ teaspoons of baking powder added.

Butter: You’ll need ½ cup of melted butter for a rich and flavorful topping. For a dairy-free alternative, substitute with vegan butter or coconut oil.

4 ingredient peach cobbler on a dessert plate with a scoop of vanilla ice cream.

Types of Peach to Use

  • Fresh peaches are ideal for the best flavor and texture. Simply peel, slice, and they’re ready to go.
  • Frozen peaches are a great alternative when fresh peaches are out of season. Thaw and drain them before using.
  • Canned peaches are convenient and work well in this recipe. Make sure to drain them thoroughly before adding to the pan, and leave the sugar out of the filling since canned peaches are already sweetened.
4-Ingredient-Peach-Cobbler-Step-1

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Use self-rising gluten-free all-purpose flour in place of regular self-rising flour.

Vegan Option: Substitute melted butter with vegan butter or coconut oil.

Make it Sugar-Free: Replace regular sugar with monkfruit sugar or your preferred sugar substitute.

4 ingredient peach cobbler in a pie dish with two scoops of vanilla ice cream on top.
5 from 3 votes

4 Ingredient Peach Cobbler (gluten-free!)

This 4 ingredient peach cobbler is the perfect simple yet delicious dessert recipe! Made with fresh summer peaches and a perfectly sweet crumb topping. Whip up this super easy recipe for potluck, parties, or summer bbqs! This recipe even includes gluten-free and vegan options.
Print Pin Rate

Ingredients

For the peach filling:

  • 4-5 fresh peaches, sliced
  • 2 tablespoons sugar

For the cobbler topping:

  • 1 cup self-rising flour, see Notes
  • 1/2 cup sugar
  • 1/2 cup butter, melted

Instructions

  • Preheat the oven to 350° Fahrenheit and lightly grease a 9-inch cake or pie pan. Add the sliced peaches and 2 tablespoons sugar to the prepared pan and mix together.
    4-Ingredient-Peach-Cobbler-Step-1
  • In a medium bowl, mix together the self-rising flour, sugar, and melted butter, to form a crumbly consistency.
  • Add the drained and sliced peaches to the prepared cake or pie pan, then top the peaches with the flour mixture. Do not stir the peaches and flour mixture together, simply layer then flour mixture evenly on top of the peaches.
  • Bake the peach cobbler for 40-45 minutes, or until it’s golden brown on top and the peaches are bubbly. Let it cool out of the oven for 20 minutes before serving with a scoop of vanilla ice cream – YUM!

Notes

  • If you don’t have self-rising flour, you can use all purpose flour and add 1 ½ teaspoons baking powder to the recipe.

    • View Post
    By
    30 Minutes or Less

    Mexican Street Corn Salad

    By
    overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.

    It’s CORN! Summer bbq season is upon us, and we need a side dish for our watermelon margaritas, mediterranean grilled chicken salad, and healthy summer fruit crisp. Add this simple and delicious Mexican street corn salad to that lineup and you’ve got yourself a killer summer meal!

    This recipe’s specifically for those people who enjoy their corn off the cob. It’s all the incredible flavors of Mexican street corn added to one big bowl, perfect for sharing and much easier to eat! Fresh (or frozen) corn, cilantro, paprika, and cotija cheese come together to make this super flavorful and surprisingly healthy salad.

    Ingredients laid out for Mexican street corn salad recipe.

    What You’ll Need to Make Mexican Street Corn Salad

    Corn: Fresh corn is recommended, but if it’s not in season you can use frozen corn instead! And if you opt for fresh corn, follow the instructions below on how to cut the corn off the cob before using it in this recipe.

    Fresh Cilantro: Finely chopped cilantro adds a refreshing burst of herbaceous flavor to the salad, complementing the other ingredients beautifully.

    Cotija or Feta Cheese: Crumbled cotija cheese lends a salty, tangy flavor to the salad, while feta cheese can be used as a delicious alternative.

    Jalapeño: For a spicy kick, add finely chopped jalapeño to the salad. Omit or adjust the amount according to your heat preference.

    Mayonnaise: Creamy mayonnaise binds the ingredients together and adds richness to the salad, while also balancing the flavors.

    close up image of Mexican street corn salad in a bowl.

    How to Cut Corn Off The Cob

    1. Shuck the corn by peeling off the outer leaves and removing as much of the tassel (the stringy stuff) from the corn as possible.
    2. Stand the corn upright on a cutting board, then carefully slide a knife down one side of the cob, slicing off the corn kernels as the knife moves down the cob. Continue this process all around the cob until all corn kernels have been removed.
    3. Place the corn kernels in a large bowl, then repeat steps 1 and 2 with remaining ears of corn until all corn kernels have been removed. Discard the corn cobs and use just the kernels in this recipe.

    Tips and Tricks

    Char the Corn: Achieve the perfect smoky flavor by char-grilling the corn kernels in a hot skillet. Stir occasionally to ensure even charring and caramelization. Or, if you can grill whole corn, then remove the charred corn kernels from the cob and use it in this salad.

    Customize the Spice Level: Adjust the amount of jalapeño according to your preference for heat. For milder palates, use just half a jalapeño, or no jalapeño at all!

    Make-Ahead Option: Prepare the salad ahead of time and refrigerate it until ready to serve. The longer this salad sits, the more flavorful it will get!

    Mexican street corn salad in a bowl with fresh limes.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: To make this salad dairy-free, use your favorite non-dairy feta instead of cotija cheese. I’ve used and love this Violife dairy-free feta.

    Make it Vegan: For a vegan Mexican street corn salad, take the dairy-free option above and use vegan mayo in place of the regular mayo.

    overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.
    5 from 1 vote

    Mexican Street Corn Salad

    This Mexican street corn salad is the perfect addition to any summer meal! It’s fresh, delicious, packed with flavor, and surprisingly easy to make.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 servings

    Ingredients

    • 4 ears fresh corn, shucked and kernels removed (or 2 10-ounce bags frozen corn)
    • 1 tablespoon olive oil
    • pinch of salt
    • 1/2 cup fresh cilantro, finely chopped
    • 1/4 cup mayonnaise
    • 1/4 cup scallions (green onion), sliced
    • 1/4 cup crumbled cotija cheese or feta cheese
    • 1 jalapeño, seeds removed and finely chopped
    • 2 garlic cloves, minced
    • zest and juice of 1 lime
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon chili powder, or chipotle chili powder

    Instructions

    • Heat olive oil in a large skillet over high heat until the oil is shimmering. Add corn kernels to the skillet (fresh or frozen) and a pinch of salt. Cook corn for about 10 minutes, stirring about every 2 minutes, until it’s nicely charred.
      Mexican street corn salad step 1
    • Remove corn from the heat and add to a large bowl. Add all remaining ingredients to the bowl with the corn. Toss to combine, then give it a taste and adjust any seasoning as desired.

    Notes

  • Either serve this Mexican street corn salad immediately, or cover the bowl and store it in the fridge for up to 8 hours before serving!
    • View Post
    By
    30 Minutes or Less

    Healthy Summer Fruit Crisp

    By
    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

    Close-up overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    What You’ll Need to Make Summer Fruit Crisp

    Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.

    Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.

    Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.

    Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.

    Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.

    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    Tips and Tricks

    • Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
    • This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
    • Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.

    Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.

    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.
    5 from 1 vote

    Healthy Summer Fruit Crisp

    A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 servings

    Ingredients

    For the filling:

    • 2 cups blueberries
    • 2 cups sliced strawberries, or raspberries
    • 2-3 peaches, pitted and sliced
    • 2 tablespoons maple syrup
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract

    For the crisp:

    • 1 1/2 cups rolled oats
    • 1/2 cup almond flour
    • pinch of salt
    • 1/4 cup butter or coconut oil, solid
    • 1/4 cup maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
    • Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
    • Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.

    Nutrition

    Calories: 300kcal
    View Post
    By
    30 Minutes or Less

    3-Ingredient S’mores Dip

    By
    graham cracker being dipped into s'more dip

    Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!

    overhead image of s'mores dip with graham crackers and mini marshmallows on the side.

    What You’ll Need to Make S’mores Dip

    Chocolate Chips – Either chocolate chips or a chopped chocolate bar will work here! Layer your chocolate at the bottom of a baking pan, then top with marshmallows. After baking, the chocolate chips will be perfectly melty and delicious.

    Marshmallows – I used mini marshmallows in my s’mores dip, but large marshmallows work just as well. Arrange the marshmallows on top of the chocolate chips before baking. Then, bake until the marshmallows are perfectly toasted and golden brown.

    Graham Crackers – Serve your s’more dip with graham crackers on the side. Or, if graham crackers aren’t really your thing, serve it with whatever you’d like! For a healthier option, try fresh strawberries and apple slices. I also love serving my dip with these Simple Mills Honey Sweet Thins – they’re gluten-free!

    graham cracker being dipped into s'mores dip

    Tips and Tricks

    • Like a more well-done s’more? Then bake this dessert dip for a few extra minutes, or until the marshmallows are toasted to your liking.
    • Jazz up this recipe for your next holiday party! Making s’mores dip for fourth of July? Add a small handful of red, white, and blue sprinkles to the top of your dip right before serving.
    • Store leftover s’mores dip covered, at room temperature, for up to one week. To reheat, simply add back into the oven according to the recipe instructions.
    s'mores dip in a small cast iron skillet.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a vegan s’more dip, use vegan chocolate chips and vegan marshmallows.

    Make it Gluten-Free: Use your favorite gluten-free graham crackers in this recipe.

    graham cracker being dipped into s'more dip
    5 from 1 vote

    3-Ingredient S’mores Dip

    Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!
    Print Pin Rate
    Prep Time: 2 minutes
    Cook Time: 5 minutes
    Total Time: 7 minutes
    Servings: 8 servings

    Ingredients

    • 1 1/2 cups chocolate chips
    • 20 large marshmallows, or 2 cups mini marshmallows
    • graham crackers, for serving

    Instructions

    • Preheat oven to 450° Fahrenheit and lightly grease an 8-inch baking pan or cast iron skillet.
    • Spread chocolate chips in an even layer in the bottom of the pan, then arrange marshmallows on top of the chocolate chips.
    • Bake for 5-7 minutes, or until marshmallows are toasted to your liking. Remove and let cool for 5 minutes before serving with graham crackers.

    Nutrition

    Calories: 300kcal
    View Post
    By
    30 Minutes or Less

    How to Cut a Watermelon (3 ways!)

    By
    Showing a watermelon cut 3 ways.

    Three quick and easy ways to cut a watermelon! Cubes, triangles, or sticks – serve up that big, juicy watermelon whichever way you’d like. I even included a few tips on how to pick a perfectly ripe watermelon!

    Watermelon cut into sticks with bowls on the side.

    How to Tell if a Watermelon is Ripe

    • Weight – A ripe watermelon will be pretty heavy. This is simply because it’s loaded with delicious, sweet juices! So if you pick up two even-sized watermelons and one feels heavier than the other, definitely go with the heavier one.
    • Color – Look for a watermelon with a big ole’ yellow spot! That yellow spot is where the watermelon laid on the ground while it grew. A large yellow spot is a good indicator that the watermelon had plenty of time to ripen on the vine.
    • Sound – Pick up the watermelon and give it a gentle, yet firm slap. Listen for a hollow sound – if the watermelon sounds hollow, then that means it’s bursting with tons of juice! However, if it sounds dull, or feels at all mushy, then pass on that watermelon.

    How to Cut a Watermelon – 3 ways!

    Watermelon cut into cubes in a bowl with fresh mint.
    Close-up image of watermelon cut into cubes.

    Cubes

    1. Using a sharp knife, slice about 1-inch off each end of the watermelon, then stand the watermelon up on one cut end.
    2. Slice off watermelon rind, sliding your knife from top to bottom, following the shape of the watermelon. Continue to work your way around the watermelon until rind is fully removed.
    3. With the watermelon still standing upright, make 1-inch lengthwise slices down the watermelon.
    4. Set half of those slices aside, then take the other half and lay them flat on your cutting board. Make 1-inch lengthwise cuts through this stack of slices, then rotate the stack 90° and make 1-inch cuts perpendicular to the other cuts you just created.
    5. Transfer that cut and cubed watermelon to a bowl, then repeat with the other half until all is cut.

    OR freeze your cubed watermelon and use it to make my 3-ingredient WATERMELON MARGARITAS!

    Watermelon cut into triangles on a serving platter with fresh mint and lemon.
    close-up image of watermelon cut into slices.

    Triangles

    1. Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    2. Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    3. Take one slice, and lay it flat on your cutting board. Make two diagonal cuts (in opposite directions) through each slice, creating three watermelon triangles from each slice.
    4. Continue this same process with remaining slices.
    Watermelon cut into stick with lemon on the side.
    Watermelon cut into sticks with bowls on the side.

    Sticks

    1. Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    2. Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    3. Rotate your watermelon 90° on the cutting board, then make 1-inch cuts perpendicular to the other cuts you just created.
    4. Repeat this process for the other watermelon half, then serve.
    Watermelon cut three different ways on a serving platter.

    Tips and Tricks

    • Use a very sharp knife to cut your watermelon! A dull knife makes it much harder, and more dangerous. Dull knives are more prone to slipping and sliding when trying to cut (because they’re not sharp enough to cut through the watermelon) and a slip of your knife could result in an injury.
    • Beware of watermelon juice! A perfectly ripe watermelon, while delicious, will release a ton of juice. Therefore, cut watermelon is best served in a bowl, rather than on a plate, to help contain all that liquid.
    • These cutting techniques will work on any kind of watermelon! Seedless, mini, or even those watermelons with the orange/yellow flesh can all be cut the same way.

    Interested in More Helpful How-Tos? Click HERE.

    How to Cut a Watermelon (3 ways!)
    Pin
    Print

    How to Cut a Watermelon (3 ways!)

    5 from 1 vote
    Recipe by Samantha Course: SnacksDifficulty: Easy

    Three quick and easy ways to cut a watermelon! Cubes, triangles, or sticks – serve up that big, juicy watermelon whichever way you’d like. I even included a few tips on how to pick a perfectly ripe watermelon!

    Ingredients

    • 1 watermelon

    Directions

    • Cubes
    • Using a sharp knife, slice about 1-inch off each end of the watermelon, then stand watermelon up on one cut end.
    • Slice off watermelon rind, sliding your knife from top to bottom, following the shape of the watermelon. Continue to work your way around the watermelon until rind is fully removed.
    • With the watermelon still standing upright, make 1-inch lengthwise slices down the watermelon.
    • Set half of those slices aside, then take the other half and lay them flat on your cutting board. Make 1-inch lengthwise cuts through this stack of slices, then rotate the stack 90° and make 1-inch cuts perpendicular to the other cuts you just created.
    • Transfer that cut and cubed watermelon to a bowl, then repeat with the other half until all is cut.
    • Triangles
    • Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    • Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    • Take one slice, and lay it flat on your cutting board. Make two diagonal cuts (in opposite directions) through each slice, creating three watermelon triangles from each slice.
    • Continue this same process with remaining slices.
    • Sticks
    • Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    • Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    • Rotate your watermelon 90° on the cutting board, then make 1-inch cuts perpendicular to the other cuts you just created.
    • Repeat this process for the other watermelon half, then serve.

    Recipe Video

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By