Red Velvet Cobbler Sundaes

This is a sponsored post by Hudsonville Ice Cream, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

My favorite summer desserts are a celebration of seasonal produce! Of course, everyone loves fruit pies, but the dough can be a time-consuming process, and pies require a long cooling time. In the summer, I gravitate toward no-fuss desserts, which is why I love fruit cobbler. Cobblers are very versatile, and you can easily adapt the flavors to incorporate what is currently in season.

Many people have strong opinions about what makes a good cobbler topping. I prefer cobblers with thick biscuit-dough topping as opposed to a cake-like topping. I love the combination of textures—the biscuits are tender on the inside with a crisp crust so they absorb some of the warm fruit juices without getting soggy. All its missing is a scoop of cold, creamy ice cream on top. 

Ice cream and summer go hand-in-hand, and there isn’t a more festive flavor to celebrate the season than Hudsonville’s Limited Edition American Fireworks ice cream. The sweet and sour ice cream has ribbons of sour cherry swirl and is mixed with blue popping candy. It’s a celebration in every scoop. It inspired me to create patriotic red velvet cobbler sundaes.

I want to emphasize that red velvet isn’t chocolate dyed red. There are only 3 tablespoons of cocoa in this recipe, so the red velvet biscuit topping has just the slightest hint of chocolate. Instead, I would describe the flavor as rich and wonderfully buttery with some tanginess from the buttermilk. I highly recommend using red gel food coloring over liquid food coloring because gel food coloring is more concentrated so you need less.

Use any combination of fresh or frozen berries for the filling. If you’re using frozen berries, there’s no need to thaw them first. You want enough fruit to fill your baking dish between halfway and three-quarters full. If you’re using an 8-inch or 9-inch square baking pan, you’ll need around 6 to 8 cups of fruit.

One of the most important steps when making a delicious cobbler is to allow your berries to macerate before baking. Macerating softens the fruit and draws out its juices, creating a thick and delicious berry syrup when it bakes. To achieve this, combine the fruit with the sugar and cornstarch and let it sit for about 20 minutes, mixing periodically, before topping it with the cobbler dough.

Once the cobbler finishes baking and cools slightly, it’s time to prepare the ultimate patriotic sundae with Hudsonville’s Limited Edition American Fireworks ice cream. You can use a sundae glass, a mason jar, or even a tall cup for this. Layer one large spoonful of red velvet cobbler with one scoop of American Fireworks ice cream and repeat until you have at least two layers of each.

This easy and festive dessert is bursting with flavor in every bite. Use this Scoop Locator tool to find American Fireworks ice cream near you—it’s at Meijer in Indy-area stores! 

Red Velvet Cobbler Sundaes

Yield: 8 servings

Ingredients

For the fruit filling

• 8 cups berries (fresh or frozen)
• 1/4 cup (50 grams) granulated sugar 
• 2 Tablespoons (10 grams) cornstarch

For the red velvet biscuit topping

• 1 3/4 cups (210 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 3 Tablespoons (15 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 Tablespoons (1 stick) salted butter, cold and cubed
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoon apple cider vinegar
• 1 1/2 teaspoon red gel food coloring

For the sundaes

• 8 cups Hudsonville’s Limited Edition American Fireworks ice cream

Directions

For the fruit filling

1. Mix together berries, sugar, and cornstarch. 
2. Transfer mixture to 8-inch or 9-inch square baking dish, spread in an even layer, and set aside.

For the red velvet biscuit topping

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Use pastry cutter or fingers to cut butter into dry ingredients until you have pea-sized crumbs.
4. Mix together buttermilk, vanilla extract, apple cider vinegar, and food coloring. 
5. Pour liquid ingredients into dry ingredients and stir until mixture becomes cohesive dough.
6. Form dough balls with your hands and place over berries.
7. Place in oven and bake 50 minutes to 1 hour. You can double-check that the biscuits are done by using a thermometer. The temperature should read 200 degrees Fahrenheit.
8. Cool at least 20 minutes before preparing sundaes.

For the sundaes

1. Layer cobbler in sundae or parfait glasses with American Fireworks ice cream.

Apple Sundaes with Pie Crust Bowls

 

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

This time is year is so nostalgic. My mind is flooded with memories of heading back to school, cheering at football games, and picking apples. The sight of leaves changing colors and the feeling of a cool autumn breeze transport me back to my childhood.

One of my favorite annual activities was attending the Johnny Appleseed Festival in Fort Wayne, which is where I grew up. I’m not sure if the rest of the country knows much about John Chapman, aka Johnny Appleseed, but he is a major cultural icon in Fort Wayne. We started learning about the man who planted apple trees throughout Indiana when I was in kindergarten, and every year we visited his gravesite, which is located at Johnny Appleseed Park, of course.

I’ve attended a lot of fall festivals, and none compare to the Johnny Appleseed Festival. There are games, crafts, and a wide variety of apple treats. My favorite food item was always the apple dumpling with a big scoop of ice cream on top. The dumpling is tasty on its own, but a scoop of cool, creamy ice cream makes it even better.

Unfortunately, as with most everything this year, the Johnny Appleseed Festival is canceled for 2020. I was pretty bummed when I heard the news, but I wanted to make the best of the situation. So even though I can’t get my apple fix at the festival this year, I created an apple recipe using my favorite Hudsonville Ice Cream to cheer me up.

The recipe consists of an edible bowl made entirely of pie crust, rich and creamy Hudsonville Ice Cream, and cinnamon apple topping. 

Normally, I pair apple desserts with Hudsonville’s French Vanilla ice cream, but there were two other flavors that caught my eye at my local Fresh Thyme: Seaside Caramel ice cream and Belgian Cookie Butter ice cream.

I knew the Seaside Caramel ice cream, which is a vanilla-based ice cream with a caramel swirl and caramel sea salt truffle pieces, would go well with this apple dessert. Apples and caramel are a match made in heaven!

The Belgian Cookie Butter ice cream also seemed like another great option. It’s blended with Speculoos cookie pieces, which have a deep caramel flavor and notes of ginger and cinnamon.

The first step in preparing the apple sundae is making the edible ice cream bowls. I used this 4-inch fluted circle cookie cutter to cut circles out of pie crust. I then used the backside of a cupcake pan and molded the pie circles around the inverted cupcake cavities to form the bowls. After baking in the oven, they’ll pop right off.

I recommend making your apple topping while the bowls are baking. I know a lot of people like to cook with Granny Smith apples, and that’s great, but I actually prefer the taste of Honeycrisp apples. I like to use minimal ingredients in my topping to allow the apple flavor to really shine. The topping actually comes together quickly—peeling, slicing, and dicing the apples is the most time-consuming part.

Assembling the sundaes is as easy as pie (bad joke)! Fill a pie crust bowl with two scoops of Hudsonville Ice Cream, and add a big spoonful of apple topping. Whipped cream is also always welcome.

The combination of the rich and creamy ice cream with the warm, cinnamon apple topping is the perfect marriage of cold and hot.

Even if your fall activities look a little different this year, you'll surely create sweet moments and memories serving up these apple sundaes with Hudsonville Ice Cream. Use this Scoop Locator tool to find which Hudsonville flavors are available at your local grocery stores, and click here for for a coupon to get $2 off any flavor. 

Apple Sundaes with Pie Crust Bowls

Yield: Makes 8 sundaes
Ingredients

For the pie crust bowls

• Nonstick spray
• 1 9-inch pie crust

For the apple topping

• 4 Tablespoons butter
• 4 cups apples, finely diced (about 500 grams)
• 1 cup brown sugar
• 1 Tablespoon ground cinnamon 
• 1 Tablespoon corn starch
• 1/2 cup heavy cream 
• Hudsonville Seaside Caramel ice cream or Belgian Cookie Butter ice cream
• Whipped cream, if desired

Directions

For the pie crust bowls

1. Preheat oven to 350 degrees Fahrenheit
2. Cut circles in pie crust with round cookie cutter
3. Spray bottom of cupcake pan with nonstick spray
4. Mold pie crust circles around inverted cupcake pan cavities
5. Bake for about 12 to 15 minutes or until pie crust turns golden brown
6. Remove cupcake pan from oven and allow bowls to cool for several minutes before gently removing from pan

For the apple topping

1. Melt butter in large skillet on medium heat
2. Add apples to skillet and sauté for 5 minutes
3. Add brown sugar and cinnamon to skillet and stir until sugar dissolves
4. Add corn starch to small bowl and slowly stir in 1 Tablespoon warm water until it’s combined with no lumps
5. Pour corn starch slurry into skillet and stir for about 2 minutes until mixture thickens
6. Pour heavy cream into skillet and simmer for about 5 minutes
7. Remove skillet from heat
8. Scoop Hudsonville Ice Cream into pie crust bowls and spoon apples onto ice cream
9. Top with whipped cream, if desired