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Chocolate Zucchini Bread

Dorothy Kern — Tue, 05 May 2026 10:41:07 +0000

Chocolate Zucchini Bread is an easy quick bread recipe that’s moist, soft, and super chocolatey. It’s also freezer-friendly – and the perfect breakfast or snack or dessert. It’s a simple one-bowl recipe that requires no fancy equipment and zero effort spent wringing out the zucchini. I made my famous zucchini bread and turned it chocolate – you’ll love it!

Recipe Summary

To make moist chocolate zucchini bread, whisk together vegetable oil, brown sugar, granulated sugar, eggs, and vanilla, then stir in cocoa powder, cinnamon, baking soda, baking powder, and salt . Fold in all-purpose flour, 1.5 cups of shredded zucchini (no wringing required!), and chocolate chips. Pour into an 8×4-inch pan and bake at 350°F for 45–55 minutes, or until a toothpick comes out with just a few moist crumbs.

Have you ever thought to turn zucchini bread chocolate? This is a seriously easy chocolate bread that is the best way to use up zucchini before it goes bad. The shredded zucchini keeps the bread moist, while the cocoa powder and chocolate chips make it super chocolatey! It’s a quick bread recipe – a one bowl zucchini bread with double the chocolate.

What sets this recipe apart is the double dose of chocolate from unsweetened cocoa powder and plenty of chocolate chips. The shredded zucchini provides incredible moisture without adding any vegetable flavor, so even the kids love it. I’ve tested this bread in multiple pan sizes and found that an 8×4-inch loaf pan yields the perfect, high-domed top we all crave.

Ingredients in Chocolate Zucchini Bread

Vegetable oil: You can also use canola oil or melted coconut oil.
Sugars: I like to use a combination of brown sugar and granulated sugar to keep the bread moist.
Unsweetened cocoa powder: Regular is best, not dutch processed cocoa.
All-purpose flour: Be sure to measure flour correctly.
Shredded zucchini: Shred it yourself for best results. Unlike many zucchini recipes, you do not need to wring out or squeeze the shredded zucchini for this bread. The natural moisture in the vegetable is essential for the soft, fudgy texture of the loaf.
Chocolate chips: Use regular or mini chips! Or trade out the chips for chopped nuts, or use half and half.
You can make it gluten-free chocolate zucchini bread. Use your favorite 1:1 gluten-free flour!

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Why did my quick bread fall after baking?

Did you measure the ingredients correctly? Too much liquid in the batter can cause the bread to sink in the middle when it cools.
To keep quick bread from collapsting, don’t let the batter sit around too long before baking it. As soon as you’ve made it, it’s best to get that loaf into the oven. If the batter sits too long, the leavening agents lose their effectiveness.
Did you bake it long enough? If you take the chocolate zucchini bread out of the oven too soon the center will not be done, causing the loaf to sink. So, always do the toothpick test – once it comes out with just a few crumbs, it’s done. If there is batter on it, leave the bread in the oven.

Dorothy’s Expert Bread Tips

You don’t want your zucchini to be too wet or it will cause too much moisture in your bread. Normally freshly grated zucchini is just fine, but if you’re using thawed frozen zucchini or your freshly grated seems extra wet, just pat it dry with paper towels.
You can also use a 9×5-inch loaf pan, but the bread will have a flatter top.
The best cocoa for this recipe is unsweetened cocoa powder. Because of the baking soda used for leavening, Dutch process cocoa should not be used.
You know the zucchini bread is done once you insert a toothpick in the center of the bread and it comes out with just a few moist crumbs.

Chocolate Zucchini Bread Recipe

A classic double chocolate quick bread recipe with zucchini – the perfect breakfast or brunch!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 310kcal

Author Dorothy Kern

Cost $8

Ingredients

½ cup (118ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup (40g) unsweetened cocoa powder
1 cup (124g) all-purpose flour
1 ½ cups (152g) shredded zucchini
1 cup (170g) chocolate chips (plus more for topping)

Instructions

Preheat oven to 350°F. Spray a 8×4-inch loaf pan with nonstick cooking spray.
Add oil, brown sugar, granulated sugar, egg and vanilla to a large bowl. Stir to mix.
Add cinnamon, baking soda, baking powder, salt and cocoa to the mixture and stir to combine.
Stir in flour, then fold in zucchini. Stir in chocolate chips.
Pour batter into prepared pan and sprinkle with additional chocolate chips. Bake until a toothpick comes out with just a few crumbs from the center of the bread, about 45-55 minutes.
Cool at least 10 minutes before slicing. Store covered at room temperature for up to 3 days.

Video

Notes

This recipe hasn’t been tested with dutch process cooca, so use regular unsweetened cocoa powder.
Swap chocolate chips with chopped nuts, or add ½ cup chopped nuts in addition to the chocolate chips in the bread.
If you use a 9×5-inch loaf pan the bread will be flatter and not as domed, but it works just fine.
Freezing instructions: Wrap tightly in plastic and freeze for up to 3 months, or freeze slices in sandwich bags for grab and go.

Nutrition

Variations on Zucchini Bread

Add some strawberries or raspberries to make a chocolate version of my blueberry zucchini bread.
You can easily turn this into 12 zucchini muffins by lining muffin pans with liners.
Still have some zucchini left over? Make zucchini brownies!

How to make Zucchini Bread

Combine the oil, both sugars, egg, and vanilla in a large mixing bowl.
Add the cinnamon, baking soda, baking powder, salt, and cocoa powder and mix to combine. You can also whisk the dry ingredients separately.
Stir the flour into the wet ingredients.
Then fold in the zucchini and the chocolate chips and mix.
Pour the batter into the prepared pan and sprinkle chocolate chips over the top. Bake the bread for 45 to 55 minutes.
Cool the chocolate zucchini bread for at least ten minutes before slicing it.

We also love homemade monkey bread!

FAQs

Do I need to peel the zucchini first?

No, there is no need to peel it; the skin is thin and softens completely during baking.

Can I use frozen zucchini?

Yes, you can use freshly grated or thawed frozen zucchini. If using thawed zucchini that seems extra wet, pat it dry with a paper towel before adding to the batter.

Can I make this gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Other Quick Breads & Muffins

Bread Recipes

Best Banana Bread Recipe

Quick Bread

Zucchini Banana Bread

Banana Blueberry Muffins

Banana Bread Muffins

Authentic Black and White Cookies

Dorothy Kern — Mon, 04 May 2026 08:26:40 +0000

Black and White Cookies are a classic New York City bakery cookie recipe. They’re soft cake-like cookies with tons of vanilla flavor and an iconic mix of half and half vanilla and chocolate icing. If you love chocolate and vanilla you don’t have to choose – you’ll get both in this delicious pillow-like cookie.

TL;DR

To make traditional Black and White Cookies (also called Half Moon Cookies), cream 10 tablespoons of butter with sugar and eggs, then stir in vanilla and room-temperature sour cream. Mix in the dry ingredients and bake large scoops at 350°F until the edges are set. Once cool, ice the flat bottom of the cookies with a vanilla glaze made of powdered sugar, corn syrup, and warm water. Add cocoa powder to the the second glaze to finish the chocolate half.

I’ve had Black and White Cookies in Manhattan and honestly? I didn’t like them. They were dry and kind of flavorless, so I just assumed I didn’t like these type of cookies…until I made them myself. I tested several recipes and merged my favorite elements of each to make a soft cake-like cookie with tons of vanilla flavor with a delicate crumb and a burst of more flavor from the dual icings. Now THIS recipe is one I’ll eat over and over again (and did, throughout all my testing).

The secret to an authentic black and white cookie recipe is the base: it shouldn’t be crunchy like a sugar cookie. Instead, it should be a soft, tender drop cake. By adding room-temperature sour cream to the batter, we ensure these stay incredibly moist and light. We also use a professional-style icing with a touch of corn syrup to give it that signature glassy shine that sets firmly but stays soft when you bite into it.

Ingredients for Homemade Black and White Cookies

These have the usual cookie ingredients like unsalted butter, granulated sugar, eggs, and all-purpose flour.
While many cake-like cookies call for buttermilk or milk, my recipe uses sour cream. Much like my Lofthouse Copycat Cookies, the sour cream helps the cookies stay moist and light.
While most cookie recipes call for baking soda, Black and White cookies use baking powder for leavening. Baking powder promotes a vertical rise and helps create that cakey texture.
The icing is a traditional cookie icing with powdered sugar.
Light corn syrup is an an important part of the icing. It’s the “interfering agent” that prevents sugar crystals from bonding. In icing, this results in a smooth, high-gloss finish that looks professional. It also keeps the icing slightly flexible so it doesn’t crack or become “chalky” when the cookie is handled or stored.
Half of the cookie is made with white icing flavored with vanilla extract. You could also use lemon extract or almond extract for a different flavor (in the icing or the cookie).
The other half is a delicious chocolate frosting. For that traditional black look, you’ll want to use black cocoa. Dutch process cocoa or regular unsweetened cocoa can also be used but the icing will be more brown in color.

Dorothy’s Expert Tips for NYC Black and White Cookies

Know that Black and White cookies are “drop cakes.” The batter is more similar to a cupcake or sponge cake than a traditional cookie dough, which gives them their signature airy, puffed shape and soft crumb. The addition of an acid like sour cream ensures the gluten stays tender, preventing them from becoming tough or dry.
Make sure your sour cream and eggs are room temperature to avoid lumps.
To get that perfect 50/50 split, always ice the flat bottom of the cookie, not the domed top. Use a small offset spatula to spread the vanilla icing over exactly one-half of the cookie first. Let it set for a few minutes before adding the chocolate icing to the other side. This set time prevents the two colors from bleeding into each other at the center line.
Be sure to use warm water in the icing (not cold). The warmth of the water helps immediately dissolve the powdered sugar, ensuring a lump-free frosting.
You have size options for these cookies: While the traditional Manhattan cookies are giant (the size of a hand or face), I recommend using 1- or 2- tablespoon cookie scoops. These do spread so the more dough you use, the bigger the cookie will be.

Black and White Cookies Recipe

Classic Black and White Cookies – a soft sour cream sugar cookie that's puffy and cakey topped with a yin and yang black and white icing that's half vanilla and half chocolate!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 18

Total Time 1 3

Servings cookies

Calories 186kcal

Author Dorothy Kern

Ingredients

Cookies:

2 cups (248g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons (140g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs , room temperature
2 teaspoons vanilla extract
⅓ cup (82g) sour cream, room temperature

Icing:

2 ¾ cups (301g) powdered sugar, divided
2 tablespoons light corn syrup, divided
1 teaspoon vanilla extract, divided
2-5 tablespoons warm water, divided
¼ cup (20g) unsweetened cocoa powder

Instructions

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone mats.
Whisk flour, baking soda, and salt in a small bowl. Set aside.
In a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, cream butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in eggs and vanilla until smooth.
Running the mixer on low, add half of the flour mixture; mix until just combined. Add all of the sour cream; mix until incorporated. Add the rest of the flour mixture and mix just until combined. The dough will be soft and sticky.
Using a large (3-tablespoon) cookie scoop, drop 3 tablespoons of dough per cookie, 3-inches apart, on prepared cookie sheets. Bake until edges are light golden brown and centers are just set, 15-18 minutes. Let cool completely before frosting.
Once cookies are cool, turn them over, flat side up.
To make the white frosting, whisk together 1 ¼ cups (141g) powdered sugar with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-2 tablespoons warm water (add 1 teaspoon at a time) until spreading consistency. Frost half of each cookie with the white frosting.
To make the black frosting, whisk together 1 ½ cups (170g) powdered sugar and the cocoa with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-3 tablespoons warm water (add 1 teaspoon at a time) until spreading consistency. Frost the other half of each cookie.
Let cookies sit about 20 minutes to set.
Store in an airtight container between sheets of wax paper at room temperature for about 3 days or freeze for up to 3 months.

Notes

Got 14 cookies using my large (3-tablespoon) OXO scoop
Cookies are quite puffy (see photo below) — I know they are meant to be somewhat puffy, but I have never had a real-deal B&W cookie in NY to know just how puffy is typical. If you think they need to be a bit flatter, I’d try wetting the bottom of a glass and pressing down the cookie dough slightly before baking.
Un-iced cookies are lightly sweet, buttery, and have a light, cakey texture
Could suggest using black cocoa for a truer black color in the black icing.
Had almost the exact perfect amount of white icing for the batch, with more of the black icing left over.

Nutrition

How to make Black and White Cookies Step by Step

1. Always whisk dry ingredients together first.

2. Cream butter and sugar until fluffy, 2-3 minutes.

3. Once eggs are mixed in you’ll add the sour cream and flour alternately, mixing between each addition.

4. The cookie dough will be somewhat wet, a cross between cake batter and regular cookie dough.

5. Cookies need to be flattened before baking. Use the bottom of a glass sprayed with nonstick cooking spray or wet with water. Cookies will spread.

6. What makes these unique is they’re frosted upside down!

7. Whisk the frosting just adding enough warm water so that it drizzles back into itself. You don’t want it too thin or it won’t cover. Frost half the cookie white.

8. Repeat with chocolate frosting. Cookies will mostly set in about 20-30 minutes.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute full-fat Greek yogurt in a 1:1 ratio, though sour cream provides a slightly richer flavor.

Why do I ice the bottom of the cookie?

Icing the flat side allows for a perfectly level surface, which is how you achieve that iconic, clean bakery look.

How do I keep the icing from being too thin?

Start with 2 tablespoons of warm water and add more only a teaspoon at a time. The icing should be thick enough to coat a spoon but thin enough to spread smoothly.

Favorite Copycat Recipes

DoubleTree Chocolate Chip Cookies Recipe

XL Bakery Style Peanut Butter Cookies

Brown Butter Chocolate Chip Cookies

Starbucks Petite Vanilla Scone Copycat

Over 20 Slow Cooker Desserts you MUST make!

Dorothy Kern — Fri, 01 May 2026 19:23:29 +0000

Did you know you can use your slow cooker to make dessert? It’s the best way to make dessert, in my opinion, especially when the oven is full of other things or when it’s hot outside and you don’t want to use the oven. From cakes to brownies to candy and fudge, the crockpot is an easy way to make a sweet treat.

Tips for Using a Crockpot to Make Dessert

It’s important to know how your crockpot cooks before baking in it. All slow cookers cook differently, and some have hot spots in one area or another. Knowing this ahead of time will help you bake with success.
Condensation always forms on the lid while the crock pot is on. To avoid all that wetness dropping onto your dessert and making it soggy, place a paper towel on the insert and place the lid on top. This way the towel catches the condensation, not your cake.
Bake times in a slow cooker can vary. This is due to whether you’re using low or high heat and, like mentioned above, that all cookers have hot spots or can run hotter or cooler. Think of bake time like a range, where you need to check on your dessert.

Desserts Baked in a Slow Cooker

Crockpot Cake Recipe

This cake is like a chocolate lava cake but made in a slow cooker – a fluffy homemade chocolate cake that makes it's own chocolate pudding frosting!

S’mores Crockpot Candy Recipe

Easy gooey Nutty S’mores Crockpot Candy – this candy recipe is made in a crockpot with chocolate, graham cereal, peanuts, and marshmallows!

Crockpot Apple Dump Cake Recipe

A crockpot cake is a low-fuss and easy-clean-up recipe that you will want to make all fall when apples are in season. You only need a handful of ingredients to make it!

Crock Pot Cinnamon Rolls Monkey Bread Recipe

Make your favorite Monkey Bread…in a slow cooker! Use Grands! Cinnamon Rolls instead of biscuits for a new twist on an old favorite, then set it in the crockpot and forget it!

Slow Cooker Caramel Cake

This Slow Cooker Caramel Cake is one of my favorites!! It’s easy to make, smells like fall, and tastes like the perfect cake!

Slow Cooker Brownie Pudding Recipe

This Slow Cooker Brownie Pudding is so chocolatey and rich! It’s easy to make with just a few ingredients you probably already have in your pantry!

Slow Cooker Peanut Butter Brownie Pudding

Slow Cooker Peanut Butter Brownie Pudding – chocolate brownie mix and pudding mix cooked in the crockpot with peanut butter and peanut butter cups! This easy indulgent dessert recipe is one everyone loves!

Slow Cooker Coffee Cake

Slow Cooker Coffee Cake is an easy coffee cake made in a crockpot! This foolproof recipe is the best for breakfast or brunch.

Slow Cooker Berry Crumble

This Slow Cooker Berry Crumble is crunchy, sweet, and gooey AND it’s made in the Crockpot! It’s got less sugar but tastes better than any other crumble I’ve ever made!

Crockpot Applesauce Recipe

Crockpot Applesauce is an easy homemade applesauce recipe with cinnamon. The kids LOVE this recipe and it's fun to make right in the slow cooker.

Apple Butter Recipe

Easy apple butter is made in the crockpot and is delicious on toast or added to recipes. Slow Cooker Apple Butter is the perfect recipe for fall and makes your house smell amazing.

Dulce de Leche Recipe

Make homemade dulce de leche in the slow cooker! Crockpot dulce de leche is so easy to make with just ONE ingredient – it's a rich caramel that goes in so many recipes.

Pumpkin Spice Chex Mix Recipe

Easy Pumpkin Spice Chex Mix is made in the crockpot! This Slow Cooker Chex Mix Recipe is perfect for fall with pumpkin spice, chex cereal, pretzels, nuts and candy corn.

Slow Cooker Peppermint Mocha Snugglers

Slow Cooker Peppermint Mocha Snugglers are great for kids or adults! Make a Crockpot hot chocolate recipe with peppermint coffee creamer for the kids, then add espresso and schnapps for the adults. This drink will keep you warm all season long!

Crockpot Apple Cider Recipe

Spiked Crockpot Caramel Apple Cider – Make caramel apple cider in the slow cooker for a warm drink that is perfect for a crowd. Then spike it with vanilla vodka for the adults! This is everyone’s favorite fall cocktail recipe.

FAQs

What is the tea towel trick when using a slow cooker?

Condensation forms on the lid of the crockpot and to avoid it dropping on your dessert, you can place a tea towel or paper towel on top the insert under the lid to catch the wetness.

Triple Berry Pie with Crumble Topping

Dorothy Kern — Thu, 30 Apr 2026 11:42:21 +0000

This Mixed Berry Pie is the ultimate dessert, whether you are using fresh summer berries or a bag of frozen fruit from the freezer. This pie always results in a thick, jammy filling and a buttery, golden-brown crumble topping. It is a Triple Berry Pie featuring raspberries, blueberries, and blackberries (or your favorite blend) that stay perfectly set and never runny. If you’ve been looking for a reliable berry pie recipe that balances tart fruit with a sweet, crunchy topping, this is the only one you need!

This easy mixed berry pie yields one 9-inch pie and can be made using 5 cups of fresh or frozen berries. The recipe features a thick, non-runny filling flavored with lemon and cinnamon, and is topped with a buttery brown sugar crumble. It uses a dual-temperature baking method (start at 425°F then drop to 350°F) and requires at least 4 hours of cooling time to solidify the juices before slicing.

I’ve been making berry pies for years (blackberry pie is my dad’s favorite!) I also love to make it year round, so I created this recipe where you can use fresh OR frozen berries! It’s so simple, bursting with fruit, and has the best brown sugar crumble topping, although you could make this a double crust or lattice top pie too.

What makes this the best mixed berry pie is the attention to texture. Unlike some fruit pies that turn into a berry soup the moment you slice them, my recipe uses a specific cornstarch-to-fruit ratio and a thaw-and-drain technique for frozen berries to ensure a perfectly set slice every time. Topped with a signature brown sugar crumble made with grated cold butter, this pie offers a satisfying crunch that beautifully complements the soft, juicy fruit underneath.

Ingredients in Triple Berry Pie

You can use fresh berries or frozen in this pie. You’ll need about 5-6 cups of berries (a combination of blueberries, raspberries, and blackberries or any combo you like).
If you are making this mixed berry pie with frozen fruit, you must thaw the berries completely and drain them in a colander for at least 30 minutes before mixing your filling. Frozen berries release significantly more water than fresh ones; skipping this step will dilute the cornstarch thickener, leading to a weepy filling and a soggy bottom crust.
The brown sugar crumble topping uses loads of brown sugar for added flavor and color, along with all-purpose flour, cold unsalted butter, and salt.
For the most consistent streusel texture, grate your cold unsalted butter directly into the flour and brown sugar mixture using a box grater. This creates tiny, uniform shards of fat that are easier to incorporate than cubed butter. This method ensures that the crumble stays crisp and distinct rather than melting into a flat, greasy layer during baking.
Just before adding them to the pie, you’ll toss your berries in a mixture of granulated sugar, cornstarch, ground cinnamon for flavor, and lemon juice.
Lemon juice doesn’t flavor your pie, instead it’s there to give the fruit filling a bright flavor and temper any sweetness from the fruit.
Cornstarch is the best thickener for pie filling. I find it thickens better than flour and doesn’t require gelatin. For best results you must allow the berry pie filling to boil in the pie to activate the cornstarch.
Pie Crust: I love my all butter pie crust recipe but you can also use a semi-homemade version.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Expert Tips

To ensure the bottom of your berry pie is golden and flaky, start the bake at 425°F for the first 10 minutes. This high initial heat sears the pastry before the fruit juices begin to bubble. After 10 minutes, lower the temperature to 350°F to allow the berries to break down and the cornstarch to fully activate without burning the delicate crumble on top.
To activate the cornstarch and ensure a solid pie filling, make sure the fruit filling is bubbling in the pie under the topping before removing it from the oven. Boiling activates the cornstarch and will allow it to thicken the filling.
The pie might look wet when you remove it from the oven. It will thicken as it cools!
Once you’ve baked the pie, allow it to cool to room temperature before chilling.
Do not slice the pie until it is fully cool (best yet, chill it first).
The pie is delicious plain, but adding a scoop of vanilla ice cream or a spoonful of whipped cream is a nice finishing touch.

Berry Crumble Pie Recipe

Mixed Berry Pie with crumb topping is the best pie recipe for summer or all year. Use fresh or frozen fruit to make this pie with my favorite crumble on top.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 1

Total Time 1 45

Servings servings

Calories 436kcal

Author Dorothy Kern

Cost $8

Ingredients

Crumble Topping

½ cup (100g) packed brown sugar
1 cup (124g) all-purpose flour
8 tablespoons (113g) cold unsalted butter

Pie Filling

1 recipe All Butter Pie Crust
⅔ cup (133g) granulated sugar
¼ cup (32g) cornstarch
½ teaspoon ground cinnamon
5 cups (682g) frozen mixed berries, thawed and drained or use fresh
1 tablespoon (15ml) lemon juice

Instructions

Preheat oven to 425°F.
Prepare pie crust as directed for a single crust pie; add to a 9-inch pie plate and chill for at least 30 minutes before filling.
Whisk brown sugar and flour in a large bowl. Grate cold butter into the flour mixture using a box grater. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
Whisk sugar, cornstarch and cinnamon in a small bowl.
Place berries in a large bowl, toss with lemon and sprinkle with cornstarch mixture. Gently toss to coat. Place in prepared pie dish.
Sprinkle the crumble evenly over the filling. Place the pie on a cookie sheet and cover with a pie crust shield.
Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.

Video

Notes

You can use a refrigerated crust or a frozen crust if you prefer.
Cool the pie completely before slicing to allow the juices to settle and the pie to solidify.
Fresh OR frozen fruit may be used.

Nutrition

How to Make Triple Berry Pie

Prepare the pie crust and fit it into a 9” pie pan. Chill it for 30 minutes while you prepare the topping and filling.
Whisk the brown sugar and flour in a mixing bowl. Grate the cold butter into the bowl, and then use a pastry cutter to cut the butter into the dry ingredients. Once the mixture resembles coarse crumbs, set the bowl aside.
Whisk the granulated sugar, cornstarch, and cinnamon in a small bowl. Place the mixed berry pie filling in a large bowl and sprinkle the cornstarch mixture over the top. Gently toss to combine.
Transfer the berry filling to the chilled pie crust. Sprinkle the brown sugar topping over the top.
Bake the berry crumble pie for 10 minutes at 425°F, then lower the temperature to 350°F and finish baking the pie until the crust is golden and the filling is bubbling.

Variations

Lattice: Instead of a crumb topping, use a second pie crust to create a lattice top for your pie with strips of a second pie dough.
Double crust: Or cover the whole pie with a second crust. Just remember to cut slits so the steam can vent while the pie bakes.
Did you know Grape Pie was a thing? It’s so good!

FAQ

How do you keep a berry pie from being runny?

To keep a berry pie from being runny, you need to use cornstarch in the filling. Cornstarch is a thickening agent, and it thickens the juices from the fruit. It’s also important to let the pie cool before slicing it. The filling will thicken as it cools – if you slice it too soon, the warm filling will ooze out.

Can you use frozen fruit to make pie?

Yes! Just be sure to thaw and drain them thoroughly before tossing them with the cornstarch mixture to prevent a runny pie.

How do you thicken berry pie filling?

I prefer using cornstarch, but you can also use all-purpose flour.

What kind of berries are best?

A “Triple Berry” blend of blueberries, raspberries, and blackberries is classic, but you can use any combination, including strawberries or cherries.

Why is my berry pie soupy?

This usually happens if the filling didn’t reach a boil to activate the cornstarch, or if frozen berries weren’t drained well enough.

How do I prevent the crumble from burning?

Use a pie crust shield or a piece of aluminum foil to cover the edges of the crust. If the crumble itself is browning too fast, you can loosely tent the entire pie with foil for the last 15 minutes of baking.

Favorite Fruit Pies

Apple Pie Filling

Nutella Strawberry Tart

Lemon Meringue Pie

Seriously Easy Pumpkin Pie Recipe

Cinnamon Roll Cobbler

Dorothy Kern — Tue, 28 Apr 2026 11:25:37 +0000

Did you know you can use cinnamon rolls as the biscuit style cobbler topping on top of fruit? Cinnamon Roll Cobbler is a 2-ingredient recipe using semi-homemade hacks to make the most delicious dessert with ice cream (or breakfast) you’ll ever eat.

Cinnamon Roll Cobbler uses 2 ingredients and semi-homemade help to make a dessert breakfast mashup using canned cinnamon rolls and your favorite pie filling. Baked in a pie dish or 9×9-inch pan for under 20 minutes, you get the perfect easy recipe served with or without ice cream.

When I realized making cobbler out of cinnamon rolls was a thing I started making this all the time. The best part about it is that it has 2 ingredients and you can use ANY flavors you want, either canned pie filling or homemade. Drizzled with the cinnamon roll icing it’s perfect for breakfast OR dessert!

Ingredients in Easy Cobbler

Pie Filling is the fruit in this cobbler recipe. You need two (20-ounce) cans of any flavor pie filling, or make your own! I have recipes for cherry pie filling, blueberry pie filling, and apple pie filling from scratch.
Cinnamon Rolls in a can! I usually use Pillsbury (regular can that comes with 8 rolls) but any brand works. The cinnamon rolls bake on top the pie filling like cobbler would on top of fruit.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Dorothy’s Expert Cobbler Tips

Want some fresh fruit in there? Use one can of pie filling and about 2 cups of fresh or thawed frozen fruit (or canned).
This is like a dump cake with cinnamon rolls instead!
You know Cinnamon roll cobbler is done baking when the cinnamon rolls are golden brown and the filling is bubbling.
Serve warm with ice cream! Or drizzle the icing all over the top.

Cinnamon Roll Cobbler Recipe

Cinnamon Roll Cobbler – an easy brunch recipe that’s also dessert! Only 2 ingredients and so easy the kids can make it! Dump and bake, that’s it!

Course Dessert

Cuisine American

Total Time 20

Servings servings

Calories 160kcal

Author Dorothy Kern

Ingredients

2 (20 ounces each) cans Pie Filling (any flavor)
1 tube refrigerated Cinnamon Rolls (8 roll size)

Instructions

Preheat oven to 375°F. Lightly spray a 10-inch pie plate, 9×9-inch pan, or 11×7-inch pan with nonstick cooking spray.
Dump both pie fillings in the bottom of the pan. Unroll the cinnamon rolls and place over the top, reserving the icing for after baking.
Bake for 14-18 minutes, until cinnamon rolls are cooked through and filling is bubbly. Frost with icing and serve warm for brunch, breakfast, or dessert.

Video

Nutrition

How to make Cinnamon Roll Cobbler

Add pie filling to baking dish.
Top with cinnamon rolls.
Bake until golden; top with icing.

Favorite Pie Filling Recipes

Cherry Delight Recipe

Blueberry Hand Pies Recipe

Cheesecake Apple Pie

Mini Cherry Pie Cookie Cups

Easy Key Lime Cookies with Lime Glaze

Dorothy Kern — Mon, 27 Apr 2026 09:09:00 +0000

If you love the tart, refreshing flavor of Key Lime Pie but want it in cookie form, these Key Lime Cookies are for you. They are a classic, soft sugar cookie with simple ingredients that has been kicked up a notch with plenty of lime zest and juice. Key Lime Pie Cookies are rolled in sugar for a slight crunch and topped with a bright, tangy lime glaze that makes them absolutely irresistible.

I first had key lime pie several years ago and immediately fell in love with all things lime flavor. Key Limes are smaller with seeds and have a more tart, stronger flavor than regular (Persian) limes and when turned into dessert they’re amazing! Between key lime pie and key lime cheesecake, you’re going to love this flavor as much as I do.

What makes these cookies stand out is the texture. By using a combination of granulated and packed brown sugar, we get a cookie that is soft in the center with slightly crisp, sugary edges. The dough itself isn’t overly sweet, which allows the tartness of the key lime glaze to really shine. It is the ultimate refreshing dessert for spring and summer, and they come together much faster than a traditional pie!

To make soft Key Lime Cookies, cream together butter and sugars, then mix in an egg, key lime zest, and juice. Combine with flour, baking soda, and salt before rolling the dough into balls and coating them in granulated sugar. Bake at 350°F until set. Once cool, top with a glaze made from powdered sugar, lime zest, lime juice, and a splash of heavy cream for a tart, bakery-style finish.

Basic Ingredients in Key Lime Cookies

Key Lime Juice and Key Lime Zest are the backbone of the flavor in this recipe. Since key limes are much smaller, it will take several to make the amount of juice needed. For this recipe it’s 100% okay to use bottled key lime juice, but do not skip the zest: that’s where all the flavor is.
What is the difference between Key Limes and Persian Limes? Key limes are much smaller, seedier, and have a more floral, higher-acid aroma than standard Persian (grocery store) limes. While key limes are traditional for this recipe, you can substitute regular lime juice and zest in a 1:1 ratio if you cannot find fresh key limes; the flavor will be slightly less intense but still delicious.
To maximize the citrus aroma and flavor, always rub the lime zest into the granulated sugar with your fingertips until the sugar is fragrant and moist. This releases the essential oils from the zest into the sugar, ensuring that the lime flavor is baked into every single bite of the cookie rather than just sitting on top.
Besides granulated sugar, I add brown sugar to keep the cookies a little bit softer and more moist. The molasses in the brown sugar is integral to the tenderness of this cookie recipe.
You can use salted butter instead of the unsalted butter called for by reducing added salt by 1/4 tsp.
I do not add vanilla extract to this recipe because I want the lime to be the star flavor, however you can add 1 teaspoon vanilla.
The key lime frosting is such a flavor boost to this key lime cookie recipe. You just need a bit more juice and zest, along with powdered sugar and heavy cream.
Using heavy cream or whole milk in the lime glaze creates a richer, more opaque icing that holds its shape better than a glaze made with just water or juice. The fat in the cream also helps cut through the sharp acidity of the lime juice, creating a more balanced creamy finish on the cookie.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

You can use a hand mixer on medium speed or a stand mixer fitted with the paddle attachment.
Be sure to bake cookies on parchment paper or silicone mats.
These cookies do spread a bit so I prefer a 1-tablespoon cookie scoop.
Remember that swapping regular lime zest (and/or juice) will not make a big difference in overall flavor. That way you can have cookies any time of year!
Delicate key lime cookies are done baking when they’ve just lost their glossy sheen and are light golden brown around the edges.

Key Lime Cookies Recipe

Key Lime Cookies are soft and chewy with tons of lime flavor. Lime sugar cookie with a key lime glaze – the perfect spring and summer cookie recipe.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Total Time 42

Servings cookies

Calories 117kcal

Author Dorothy Kern

Cost $7

Ingredients

Cookies:

⅔ cup (134g) granulated sugar
¼ cup (50g) packed brown sugar
Zest of 2 key limes
½ cup (113g) unsalted butter, softened
1 large egg
1 teaspoon Key Lime Juice
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
¼ cup (50g) granulated sugar, for rolling

Glaze:

¾ cup (85g) powdered sugar
Zest from 1 key lime
1 tablespoon key lime juice
2-3 teaspoons milk or heavy cream
Key Lime Zest, for garnish (optional)

Instructions

Add granulated sugar and brown sugar to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add key lime zest and whisk to combine. Let sit 5 minutes.
Add butter to the lime sugar and cream for 2-3 minutes, or until creamed and fluffy.
Mix in egg, key lime juice, baking soda and salt, then mix in flour until cookie dough forms.
Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
Chill the dough for at least 30 minutes.
Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
To frost: whisk powdered sugar key lime zest, then add key lime juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing). Sprinkle with more zest, if desired.
Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

How to make Key Lime Cookies

Always mix fresh lime zest with sugar to infuse the lime flavor into every bite.
Cream softened butter and sugars for 2-3 minutes, until creamed and fluffy.
Mix in the large egg, baking soda, salt, and key lime juice until smooth, then mix in all-purpose flour.

Scoop 1-inch balls onto prepared cookie sheets and bake until a tiny bit golden around the edges.
To make the glaze, whisk confectioners’ sugar with lime zest, juice, and cream. Drizzle onto the tops of the cookies once they’re cooled.

FAQs

Do I have to use fresh key limes?

While fresh is best for the zest, you can use bottled Nellie & Joe’s Key Lime Juice in a pinch. However, make sure to use regular lime zest if you can’t find fresh key limes to ensure you still get those citrus oils.

Can I freeze the dough?

Yes! Roll the balls in sugar and freeze them on a tray. Once solid, transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.

How do I keep the glaze from soaking into the cookie?

Make sure the cookies are completely cool before glazing. If they are even slightly warm, the glaze will melt and disappear.

Why did my cookies spread?

Ensure your butter is softened but still cool to the touch. If the butter is too warm or melty, the cookies will spread too much in the oven. That said, these do spread a bit by design.

Favorite Key Lime Recipes

Cheesecake

Key Lime Cheesecake

No Bake

Easy No Bake Key Lime Eclair

Key Lime Butter Cake

Key Lime Pie Recipe

No Bake Lemon Pie

Dorothy Kern — Thu, 23 Apr 2026 11:11:48 +0000

This No Bake Lemon Pie is the ultimate creamy, dreamy summer dessert! If you need a little sunshine in a dish, this easy lemon icebox pie is exactly what you’re looking for. It features a bright, fresh lemon flavor that tastes just like a Girl Scout Lemonade cookie but in a silky-smooth, no-bake filling. With a buttery graham cracker crust and only a handful of ingredients, it is a no-fail favorite that is perfect for any time you need a sweet treat without turning on the oven.

This easy no-bake lemon pie recipe yields 8 servings and features a creamy filling made from sweetened condensed milk, fresh lemon juice, and heavy whipping cream. The recipe uses a 9-inch graham cracker crust and takes approximately 15 minutes of active prep time. It must be chilled thoroughly in the refrigerator to set properly.

Need a little sunshine? This easy Lemon Pie is such an easy dessert that is sure to bring all the feel-good feelings of a bright sunny day. The pie is creamy and lemony and tastes, amazingly, like a Girl Scout Lemonade cookie but with a crumbly, buttery graham cracker crust.

What I love about this no bake lemon icebox pie is the bright and fresh lemon flavor in the creamy smooth filling made with sweetened condensed milk. There’s just the right amount of crust, too. I love a graham cracker crust for this pie, but you can easily switch it up and use a Golden Oreo Crust or make a shortbread crust. This pie is one of my favorite no bake desserts and you’re going to be obsessed with it.

The secret to the best no-bake lemon pie is the combination of fresh lemon juice and sweetened condensed milk. Unlike other recipes that rely on gelatin or pudding mixes, this pie sets up naturally thanks to the chemical reaction between the citric acid in the lemons and the protein in the milk. By folding in freshly whipped cream instead of store-bought whipped topping, we achieve a luxurious, icebox texture that is incredibly light and refreshing.

Lemon Icebox Pie Ingredients

Graham Cracker Crust: You can make my recipe or buy one from the store.
Whipped Cream: You’ll need this for the filling and topping.
For the best results and a reliable set, use full-fat sweetened condensed milk. Low-fat or fat-free versions often have a higher water content and lower protein density, which can result in a weepy pie that doesn’t hold its shape. The fat content in the milk provides the richness and body that characterizes a classic lemon icebox pie.
To ensure your pie sets up with a sliceable consistency, you must use fresh lemon juice. Bottled lemon juice has a different acidity level and often contains preservatives that can interfere with the thickening process. Freshly squeezed juice contains the active citric acid necessary to react with the proteins in the sweetened condensed milk, allowing the pie to firm up properly in the refrigerator without the need for baking or gelatin.
Lemon Extract: Optional but really, not. It gives tons of lemon flavor!

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Expert Tips

Do not skip the fresh lemon juice and do not use fat free sweetened condensed milk or your pie won’t set up properly.
When making your homemade whipped cream, it is critical to beat the heavy cream until stiff peaks form. If the cream is too soft or floppy, the pie will lack the structural integrity to hold its shape when sliced. Once whipped, gently fold the cream into the lemon mixture using a spatula. This folding technique preserves the air bubbles in the whipped cream, resulting in a billowy, cloud-like texture rather than a dense filling.
You can pipe the whipped cream using a star tip (I use a #22 star tip with a pastry bag).
To create the lemon curl in the middle, take a whole slice of lemon and cut a single slit to the middle. Give it a twist and place in on the pie. Sprinkle lemon zest over the top and that’s it!
Prefer lemon cheesecake? Try my No Bake Lemon Cheesecake or my baked lemon cheesecake!

No Bake Lemon Cream Pie Recipe

This easy No Bake Lemon Pie is creamy and perfect with a graham cracker crust. You can even freeze it!

Course Dessert

Cuisine American

Prep Time 30

Chill Time 4

Total Time 4 30

Servings servings

Calories 181kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Crust:

1 graham cracker crust (or Golden Oreo or shortbread crust), from scratch or from the store

For the Whipped Cream:

1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla

For the Lemon Cream:

1 14-ounce can sweetened condensed milk
¾ teaspoon lemon zest
½ cup fresh lemon juice (about 3-4 lemons)
¼ teaspoon pure lemon extract

Instructions

Make the crust and chill until the filling is ready.
Make whipped cream. Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until stiff peaks form. Chill until ready to use.
Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into crust.
Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.

Video

Notes

To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 7 tablespoons melted butter and 1/4 cup granulated sugar. Press into a 9-inch pie pan.

You must use full fat sweetened condensed milk and the full amount of lemon juice (FRESH) listed for the recipe to set up properly. You need to use fresh lemon juice for best results.

Nutrition

How to Make Lemon Pie Step by Step

Make the whipped cream. I like to chill the bowl beforehand – a cold bowl keeps the fat in the cream cold so it’s much easier to whip. Your whipped cream will be even lighter and fluffier if you start with a cold bowl.
Combine the sweetened condensed milk, lemon zest, lemon juice and the extract.
Add half of the whipped cream and carefully stir to combine it with the other ingredients.
Pour the mixture into your crust.
Top with additional whipped cream.

Variations

Use a shortbread crust or a Golden Oreo Crust or buy a store bought crust, but homemade is so much better!
You can swap a container of cool whip for the whipped cream.

FAQs

How to store the pie?

Store the pie in the refrigerator until ready to serve and afterwards. It will keep for a few days

Can I freeze this pie?

Yes you can! And it’s even good frozen.

Can I substitute Cool Whip?

Yes, by substituting one (8-ounce) container for the whipped cream.

Why is my no-bake lemon pie runny?

This usually happens if you used bottled lemon juice instead of fresh, or if you didn’t whip the heavy cream to stiff peaks before folding it in.

Can I use an Oreo crust instead?

Absolutely! While a graham cracker crust is classic, a Golden Oreo crust or a shortbread crust is a delicious way to vary the flavor.

How long does it take for the pie to set?

For the cleanest slices, the pie should chill in the refrigerator for at least 4 hours, though overnight is ideal.

Do I have to use heavy whipping cream?

This recipe is designed for fresh whipped cream to provide a gourmet flavor. If you must substitute, you can use one 8oz container of Cool Whip, but the flavor will be sweeter and less fresh.

Other No Bake Pies