I present to you one of my favorite summer desserts in my favorite summer dessert vessel: da cobbler popsicle. It’s my #popsicleweek year 4 (!!!) contribution and also maybe my new boyfriend but don’t tell Steve because it’s only like making out and stuff. Yes there’s baking involved with the use of a stove top but it’s 100 percent worth it, Dr. Phil says relationships take werk.
Before we get into it though can we just talk about how much bigger and out of control popsicle week gets every year? 100+ popsicle recipes this year, and I can only imagine how much bigger it’ll be next year. I’ve already got some things in the works and I’m v excited but I have to wait a whole year now to make sure they’re still in the works but it’s okay because I luv it.
and I luv you.
I know maybe it’s a little weird to have several steps in making a popsicle but maybe you should just do them all and live your life. The effort is actually pretty tiny, especially for this popsicle. We’ve got the fruit filling that we quickly cook on the stovetop to make sure it’s not icy in the final pop and a quick cobbler topping that we bake up in a loaf pan. We break that up into chunks that get nice and chewy once the pop is frozen and it’s just kind of magical when it’s mixed with the melted ice cream base of sweetened coconut milk and sour cream.
If blueberries aren’t your thing (I originally wanted blackberry but the grocery store didn’t have cute ones and I was too lazy to drive to another one) then go ahead and do you and really use any berry or fruit you want. Apricot or peach would be amaazing in this or even something like rhubarb with a little extra sugar would be great.
You do you, live your life, but make some popsicles first.
Blueberry (or really any fruit) Cobbler Pops
makes 10 3oz popsicles, using my favorite popsicle mold
Cobbler Portion:
1/4 cup + 2 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
pinch of salt
1/4 cup whole milk
2 tablespoons neutral oil like grapeseed or vegetable
1 large egg yolk
Fruit Portion:
1 cup blueberries (it’s a 6 oz package) or 1 cup of whatever fruit you want*
1 1/2 tablespoons white granulated sugar
1 tablespoon lemon or lime juice
1 teaspoon cornstarch
pinch of salt
Cream Portion:
1 14oz can full fat coconut milk
1/2 cup white granulated sugar
1/2 cup full fat sour cream
1 teaspoon pure vanilla extract
pinch of salt
*really use any fruit, make sure you roughly chop up the fruit if it’s a stone fruit or strawberries so you’re getting a proper 1 cup measurement
There are a few pieces to this puzzle but it all goes pretty seamlessly, I promise.
First we’re going to make the cobbler portion. Preheat your oven to 350* F and grease and line a 9×5″ loaf pan with a parchment sling situation, set aside.
In a medium size bowl whisk together the flour, sugar, baking powder, and salt. Add the milk, oil, and egg yolk right into the bowl in that order (I just use a tablespoon to measure out the liquids here because I don’t want to dirty extra dishes because of all the components. Usually that’s a no no but we’re letting it slide here.) Whisk it all together then use a rubber spatula to scrape it out into the prepared pan. Smooth out the batter, it’ll seem a little thin, and bake for 18-20 minutes until lightly golden brown and a toothpick inserted comes out clean.
While that bakes we can make the fruit portion. Blend all the ingredients together in a blender then add that all to a small saucepan. Cook over medium heat just until the mixture starts to bubble. It should be thickened as soon as this happens. Transfer the compote to a plate to cool a little faster.
Once the cake is finished use the parchment sling to take it out of the pan, let it cool for 5 minutes then use your hands to sort of roughly break it up into sort of large blueberry size chunks. Obviously if it’s too hot for you after 5 minutes then wait a little longer. Let the cobbler chunks cool completely, this should only take about 15 minutes.
To make the cream portion whisk all the cream ingredients together and transfer to something with a spout so that it’s easier to pour into the popsicle mold.
To Assemble: Grab a few chunks of cobbler topping (rough tablespoon) and drop them into the bottom of each popsicle portion. Use a spoon to carefully add a teaspoon or so of the fruit portion on top of the cobbler chunks then repeat with the other half of the cake chunks and the other half of the fruit portion. Slowly pour the cream portion into the popsicle mold, filling up each one before moving onto the next. Once you get them all full the liquid should’ve settled around the cobbler topping and fruit so there’s room to fill them up the rest of the way. Top off the popsicles, put the lid on the mold, insert the popsicle sticks and freeze until solid, at least 4 hours.
