Ever since having N, I’ve always said that one baby was more than enough for me. That I could barely keep up with one, let alone another. But guys, I’ve caught the bug. And I’ve got it bad. Baby fever has taken over my brain that I can barely think straight. All I can picture is a chubby little baby with a million little rolls and a laugh that just melts your heart. And little N being the big sister helping to feed baby. She is the perfect age to be a good big sister. Goodness, I even miss diaper changes and late nights.
Let’s just hope this passes soon because I am not having another baby right now.
I’ve also been craving a nice cobbler, and I was more than happy to give in to that. What I love about cobblers is that they are so simple to put together, you barely need a recipe for them. You can add in whatever berries you have around, maybe toss in another type of fruit for texture, and you’ve got yourself a delicious classic summer dessert.
While I love the traditional biscuit topping on cobblers, but I’ve been craving something a little different. When I saw a cobbler that had a cookie crust, I knew I needed one with my cobbler. Best. Decision. Ever. I made a simple vanilla bean sugar cookie crust that is soft, sweet (but not overly so), and almost seems to melt into the berries once you take a bite.
This cobbler is amazing on its own, but it would be amazing with a nice scoop of vanilla ice cream.
For the Sugar Cookie Crust
For the Filling