Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping

Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping || Runway Chef Last week I sent Mr. RC I text that read something like ” I can’t decide between a betty, a crisp, a crumble, a buckle, or a cobbler!”. He, of course, had no idea what I was talking about. And to be honest, I’m not so sure I had much of an idea either. I had made things with crumb toppings or biscuit topping before, but I never really knew the exact definitions of each. I just knew I wanted fruit with some kind of crunchy topping. I stumbled upon this article which helped me clarify the difference between a ‘betty’ and a ‘buckle’ and everything in between and ultimately decided biscuit topping was just what I was looking for (because then it totally counts as a breakfast food, too!). So on the one 90 degree day we’ve had all summer I got to work baking up this blueberry peach cobbler (because ovens, cast iron skillets and 90 degree days make total sense together). I think I sweated out every liquid ounce in my body, but that just meant I could justify eating half the pan of blueberry peach cobbler, obviously with lots of vanilla ice cream to cool me down!

Did you know the difference between all the different fruit desserts? If so, which is your favorite? Mine are definitely the cobbler and crumble!

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Blueberry Peach Cobbler with Lime, Lavender, Cornmeal Biscuit Topping
Serves 6
A fresh summer fruit cobbler with crunchy biscuit topping, perfect for dessert or morning-after breakfast
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Prep Time
10 min
Cook Time
28 min
Total Time
1 hr
Prep Time
10 min
Cook Time
28 min
Total Time
1 hr
For Filling
  1. 2 pounds ripe peaches (about 6 medium)
  2. 1 cup fresh blueberries
  3. 1/4 cup sugar
  4. 1 tbsp cornstarch
  5. Juice from 1 lime
  6. Pinch of salt
For Biscuit Topping
  1. 1/2 cup unbleached all-purpose flour
  2. 3/4 cup stone-ground cornmeal
  3. Zest of 1 lime
  4. 3 tbsp sugar
  5. 3/4 tsp baking powder
  6. 1/4 tsp baking soda
  7. 1/4 tsp salt
  8. 5 tblsp cold unsalted butter, cut into small cubes
  9. 1/3 cup plain greek yogurt
  10. 2 tablespoons of heavy cream
  11. 1/2 teaspoon of dried lavender
  1. Preheat the oven to 425 degrees.
  2. For the filling: Cut the peaches in half and remove the pits. Then cut each half into 4 slices. Spread the the peach slices evenly across the bottom of a 10-12 inch cast iron skillet.
  3. Sprinkle on the blueberries, then the cornstarch, sugar, lime juice and salt. Gently toss to coat the fruit. Let stand for 30 minutes.
  4. After 30 minutes, bake the fruit until it begins to bubble around the edges, about 10 minutes.
  5. For the biscuit topping: While the fruit is baking, in a food processor pulse the flour, cornmeal, lime zest, sugar, baking powder, baking soda, salt and lavender for a few seconds. Add the butter and pulse until the mixture resembles a coarse meal (should need about ten 1-second pulses). Transfer the mixture to a mixing bowl; add the yogurt and mix with a rubber spatula until a dough forms. (Don’t over mix the dough, or the biscuits will be tough).
  6. To assemble the cobbler: After the fruit has baked for 10 minutes, remove from the oven and spoon on small mounds of the biscuit dough, spacing the mounds about 1/2 inch apart (they should not touch). I had a total of 9 biscuit mounds on my cobbler.
  7. Bake until the biscuits are golden brown and the fruit is bubbling, about 16 to 18 minutes. Cool slightly before serving with ice cream or whipped cream. Store tightly covered in the refrigerator for up to 2 days and then simply reheat a serving for 30 seconds in the microwave before eating it.
  1. I chose not to peel the peaches to save time and effort and also because I don't mind the skins, but feel free to peel them if you choose.
  2. You can also store this, tightly covered, on the countertop for 2 days, but the biscuits will get soggier more quickly and beware of fruit flies want to enjoy your dessert as well!
Runway Chef
 Recipe adapted from here; Cobblers explained here

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Breakfast Nachos

breakfast nachos If you’ve been prepping for Cinco de Mayo by loading up on nachos, chips and guac, and margaritas….well, first, you’re not alone (give me all the guac and margs and nobody gets hurt!).  Secondly, you should probably eat more nachos. Because obviously nachos for appetizers, dinner, or dessert just isn’t enough. No, your life is definitely missing some nachos for breakfast. I mean, let’s be real, who doesn’t want their breakfast smothered in cheese and avocado and topped with bacon (always lots of bacon)?! Oh and you should definitely have that margarita with them…after all, you have to have something in place of the orange juice, right?!

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Breakfast Nachos
Nachos with breakfast toppings
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Total Time
15 min
Total Time
15 min
  1. Tortilla chips (I used rice and quinoa tortilla chips)
  2. Avocado, mashed (can also use guacamole)
  3. Shredded cheddar cheese (can also use feta or goat cheese)
  4. Fresh salsa (tomatoes, garlic, cilantro, chili powder, salt and pepper)
  5. Eggs, cooked to your liking
  6. Bacon, cooked until crispy
  7. Lime cumin yogurt (1/3 c. Greek yogurt, juice of half a lime, 1/2 tsp. cumin)
  8. Cilantro, to top it off
  9. Black beans, optional
  1. Place the chips on a serving plate.
  2. Start adding on your toppings. I did the fresh salsa, the avocado, the bacon, the cheese, the egg, and then topped everything off with the yogurt and extra cilantro.
  3. Serve immediately.
  1. All ingredients and their amounts are negotiable depending on your taste preferences.
Runway Chef

The Best Greek Yogurt Taste-Off

Yoplait vs. Chobani When you spend as much time in the kitchen as we do, you learn to have a bit of fun with your food. Case in point, Mr.RC had never heard of the Italian trick of testing pasta for done-ness by seeing if it sticks when thrown against a wall. I happily agreed to show him. I mean an actual justified reason to throw food around? Nobody better stand in my way! Another fun + food combo we came up with is giving each other new culinary treats to try. I know, doesn’t sound that fun, right? But get this, the person doing the eating has to be blindfolded! I’m not sure if it’s more fun to have a taste-off or funny to watch someone try to eat while blindfolded, but either way, it makes for a great stay-in date.

For our most recent blindfolded culinary adventure we decided to find the best Greek yogurt. Up to the plate (or should I say bowl?)? Yoplait Greek 100 Strawberry Yogurt and Chobani Simply 100 Strawberry. Now, since traveling to Greece I’ve become much pickier about my Greek yogurt, so I had some pretty high expectations going into this Yoplait taste-off. In fact, I was almost 99% sure I was going to like Chobani better. Until I actually tried it….that picture, of that sour face, that was not staged (nor was it me making a face at my husband, surprisingly). Nope, that was just how much I didn’t like the Chobani (talk about a picture being worth a thousand words). But the smooth, sweet and fruity Yoplait? Now that’s a winner! And since my husband completely agreed with me, you know I must be right ;)

Yoplait Greek 100 Taste-Off The Best Greek yogurt Chobani yogurt Yoplait Greek 100 Yogurt #TasteOff Yoplait taste test The best greek yogurt Yoplait  Greek 100 Strawberry Yogurt Yoplait Taste-Off Yoplait taste-off So now that we’ve taken the Yoplait taste test, it’s your turn. Who will be your winner in the Yoplait vs. Chobani #tasteoff?

This post was sponsored by Yoplait. All opinions are my own. 

Dress & Dine- Easter Brunch

Easter Brunch One of my favorite things about Easter has always been the big breakfasts we would have following church and our Easter baskets. Of course, the best part was the hot cross buns, of which I would have at least 4 (following a healthy appetizer of 20 chocolate eggs, nonetheless). I still enjoy making big breakfasts for holiday mornings, but cooking up brunch for friends has also become a favorite way to entertain. This month’s Dress & Dine would be perfect for either occasion, whether it’s for a spring or Easter brunch and whether you are hosting family, friends or both. 

spring brunch entertaining entertaining ideas easy easter brunch ideas Dress// As the hostess for a morning gathering you want to be comfortable, yet put-together, in something that is practical yet elevated. Loose fitting maxi skirts or pants made from flowey, breathable fabric (preferably with a stretchy waistband) are my go-to. I’m loving poplin striped shirts for spring, and tying this one at the waist is the perfect way to make the shirt look simultaneously dressy and casual. While hosting, I like to keep my accessories at a minimum, instead choosing a bright pink shoe, a loosely braided hairstyle and a statement watch to make my outfit come alive.

To dress the table, I kept things simple as the food already added quite an array of color. I used a glass vase for the skewers, and a variety of serving dishes to add texture. I gave a few additional pops of color with some spring colored towels. To finish the table off, I scattered a few artichokes throughout. I love artichokes as decor because they add a subtle hint of color while also neutralize the table and unifying all the decor together. Their shape also provides another variety of texture.

Dine// A DIY breakfast bar may sound complicated to set up, but don’t be fooled by the name. This breakfast skewer bar couldn’t be easier and your guests will love the fun of “making” their own breakfast. I set up this skewer bar with both a sweet (mini donuts and fruit) and savory (prosciutto and asparagus, my twist on Easter ham and asparagus, along with mini egg cups) option. For drinks, I put a springtime spin on everybody’s favorite brunch drink. Instead of mimosas with orange juice, I served mine with a strawberry guava juice. The pretty pink color was the perfect finish to this spring/Easter brunch skewer bar.

Sweet Skewers
Donut Holes
Fruit (strawberries, raspberries, melon, pineapple, kiwi and star fruit are all great for spring colors)

Savory Skewers
Asparagus (Oven-roasted and cut into bite-sized pieces)
Mini Egg Cups (egg, cheese, seasonings)

To make the mini egg cups, simply beat together eggs, grated cheese (I used parmesan), and some seasonings (I used salt, pepper, chives and parsley). Pour into well-greased mini muffin tins and bake at 350 degrees for about 12-15 minutes, or until puffy and cooked through. Serve immediately.

easter brunch what to wear to brunch spring brunch ideas spring casual outfit breakfast table mini baked eggs brunch ideas fruit spring brunch brunch how to dress for brunch spring entertaining ideas Poplin striped top *A special thanks to my father-in-law for letting us shoot this at his house.

Stuffed Funfetti Donuts

baked funfetti donuts The day has finally arrived. The day where you no longer have to hear me talking about my birthday because….it is MY BIRTHDAY! To celebrate, I decided to take my funfetti obsession and turn it into something new and fun. Hence, this fluffy cream filled delicious golden pocket of sprinkled goodness (say that 10 times fast!) aka stuffed funfetti donuts. I have also decided that if you give me a present, I may give you a donut. I say ‘may’ because the likelihood that any of these donuts will be left is pretty much a big fat zero. I mean it is my birthday so eating 8 donuts is totally acceptable. So is drinking champagne at 9am (yes, even on a Tuesday), taking a nap at 3pm, and possibly staying in my pajamas until dinner. And you can’t judge me, because it’s my birthday! (If I try to get away with this again on Wednesday then I give you my full permission to get all judgmental on me.)

So let’s face reality- since I’m going to be eating all the funfetti donuts, how about I give you the next best thing? The recipe. I know you have to actually mix the dough, then roll it out, then wait for 20 birthdays and a day for everything to rise, but these are so yummy you’ll forget all about how you gave me a present and I couldn’t even give you a single bite of donut in return….

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Stuffed Funfetti Donuts
Yields 8
A fluffy funfetti donut baked then stuffed with a creamy filling
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Prep Time
3 hr
Cook Time
15 min
Total Time
3 hr 30 min
Prep Time
3 hr
Cook Time
15 min
Total Time
3 hr 30 min
  1. 1 cup plus 3 tablespoons all-purpose flour
  2. 1 1/4 teaspoons instant dry yeast
  3. 3 tablespoons granulated sugar
  4. 1/4 teaspoon salt
  5. 1 large egg
  6. 2 1/2 tablespoons unsalted butter
  7. 1/3 cups milk (any fat percentage will do, although I use whole or 2%)
  8. 2 tablespoons sprinkles
  9. Extra melted butter (for brushing onto the baked doughnuts)
  10. Extra granulated sugar (for rolling the baked doughnuts in)
  1. 3/4 cups granulated sugar
  2. 1 tablespoon light corn syrup
  3. 3 large egg whites
  4. 1/2 teaspoon vanilla
To make the donuts
  1. In the bowl of an electric mixer, with the dough hook attached, add the flour, yeast, sugar, salt, and eggs. Mix for 30 seconds.
  2. In a medium-sized saucepan, heat the milk and butter to just until it begins to bubble and boil. Remove from the heat.
  3. With the mixer running on low speed, begin adding the milk mixture.
  4. Continue mixing for about 5 minutes, or until you have a batter that is sticky and stretchy (FYI, it won't look anything like bread dough).
  5. Cover the bowl with a warm towel (I soak mine in hot water than wring it out before using it) or plastic wrap and allow to rise in a warm place for about 1 hour, or until doubled in size.
  6. Once the dough has risen, remove it from the bowl (with well-floured hands) and place it on a well-floured surface. Knead for about 30 seconds, or until it becomes less sticky and more manageable.
  7. Flatten the dough out, then toss on the sprinkles. Use the palm of your hand to slightly press them into the dough, then begin folding the dough over, slightly kneading it. Just make sure not to over-knead.
  8. Pat the dough out to about a 1/2 inch thickness.
  9. Cut out the doughnuts with a 2-2 1/2 inch biscuit cutter and place the rounds on a silpat mat or parchment paper lined baking sheet, about 1 1/2 inches apart.
  10. Again, cover with a warm towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  11. When they are ready to bake, preheat your oven to 350 degrees. Bake for 10-12 minutes, or until they are puffed and lightly golden brown.
  12. Once they are baked, brush each doughnut with melted butter then toss in granulated sugar. Cool completely before filling.
To make the filling
  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the sugar, corn syrup, 2 tablespoons of water, and the egg whites. Cook over medium heat, stirring frequently, until mixture heats up to 160 degrees on a cooking thermometer (this should take about 2 minutes).
  2. Attach the bowl to a mixer fitted with the whisk attachment. Beat on high speed until glossy, stiff peaks form (about 5 minutes). Add the vanilla, then beat for about 30 seconds longer.
To fill the donuts
  1. You will need a pastry bag and a large pastry tip (I used Wilton's Bismark Tip #230; see the widget below this post for links to shop these supplies). Add about 1 cup of the filling to the bag. Working from the side of the donut, insert the pastry tip. Simultaneously begin squeezing in the filling while pulling the pastry tip out (an extra pair of hands comes in handy with this step). Continue until you have filled all the donuts.
  2. Serve immediately. These will last up to two days in an air-tight container, but they definitely taste the best on the first day.
  1. The donuts and filling can be made the day before then filled right before serving, though they won't taste as fresh.
  2. Extra filling can be stored in the refrigerator in an air-tight container for up to 3 days. It's basically marshmallow fluff, so pull out the bread and peanut butter and make yourself a yummy sandwich while you're at it!
Runway Chef

Donut recipe adapted from Your Cup of Cake; Filling adapted from Martha Stewart

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