Creamy White Pasta Sauce with Parmesan

This homemade white pasta sauce is rich, creamy and incredibly easy to make with butter, shallot, garlic, heavy cream and Parmesan cheese. It comes together in less than 30 minutes and is one of those simple recipes that can become the base for so many different dinners.

Toss it with your favorite pasta for an easy weeknight meal, add chicken or shrimp for extra protein or stir in vegetables depending on what you have on hand. It's simple enough to make on a busy night but still gives you that creamy, comforting pasta you would order at a restaurant.

I especially love the combination of shallot and garlic in this version. They cook gently in butter before the flour and cream are added, building flavor into the sauce without making it complicated.

Once you know how to make a basic creamy Parmesan sauce like this, it's an easy recipe to come back to again and again.

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Why You'll Love This White Pasta Sauce

There are a few reasons this is such a good recipe to keep in your back pocket.

It's quick. The entire sauce comes together on the stovetop in less than 30 minutes.

It's simple. You only need a handful of ingredients, and most are things you may already keep in your kitchen.

And it's incredibly versatile. Serve it simply with pasta and Parmesan, or use it as the starting point for chicken, shrimp, sausage, mushrooms, spinach or other vegetables.

Most importantly, making white pasta sauce from scratch isn't difficult. Once you've made the roux and slowly whisked in the cream, you're only a few minutes away from a smooth, creamy Parmesan sauce.

Ingredients You'll Need

Butter

Butter creates the base of the sauce and is what we'll use to gently cook the shallot and garlic before making the roux.

Shallot

I love using shallot here instead of a larger onion. It gives the sauce a subtle savory sweetness without overpowering the other flavors.

Garlic

Two fresh garlic cloves add plenty of flavor. Add the garlic after the shallot has softened and cook it only until fragrant so it doesn't burn.

All-Purpose Flour

Flour combines with the butter to create a simple roux. This is what helps thicken the cream into a smooth sauce that will cling beautifully to the pasta.

Heavy Cream

This is meant to be a rich white sauce, so I use heavy cream for the best texture.

Parmesan Cheese

For the refreshed recipe, I prefer freshly grated Parmesan rather than the Parmesan-or-mozzarella option from my original recipe.

Parmesan gives the sauce a salty, nutty flavor and melts beautifully into the cream.

Amanda's Tip: Grate Parmesan from a block when possible. Pre-shredded cheeses often contain ingredients that keep the shreds from sticking together, which can prevent them from melting as smoothly into a sauce.

Italian Seasoning

A little Italian seasoning brings in plenty of flavor without needing several different herbs.

Salt & Black Pepper

Finish the sauce with salt and freshly ground black pepper to taste. Because Parmesan is already salty, taste the finished sauce before adding additional salt.

How to Make White Pasta Sauce

1. Cook the Shallot and Garlic

Melt the butter in a saucepan over medium-low heat.

Add the finely chopped shallot and cook until softened and translucent. Add the minced garlic and cook briefly, just until fragrant.

You don't want either ingredient to brown. Keeping the heat relatively low gives you that mellow flavor while keeping the finished sauce beautifully pale.

2. Make the Roux

Sprinkle the all-purpose flour over the butter and shallot mixture.

Whisk continuously until the flour is completely incorporated and the mixture is smooth. Let it cook for about 1–2 minutes to remove the raw flour taste.

3. Slowly Add the Cream

Gradually pour in the heavy cream while whisking continuously.

Adding the cream slowly helps it incorporate smoothly into the roux without creating lumps.

Add the Italian seasoning and continue cooking over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.

Avoid bringing the cream to a hard boil.

4. Add the Parmesan

Reduce the heat to low or remove the saucepan from the heat before adding the cheese.

Add the freshly grated Parmesan a little at a time, stirring until it melts smoothly into the sauce.

Season with salt and freshly ground black pepper to taste.

The finished white sauce should be smooth, creamy and thick enough to coat the pasta without feeling heavy or gluey.

How to Serve White Pasta Sauce

The easiest way to serve this sauce is also one of my favorites: toss it with freshly cooked pasta and finish with plenty of freshly grated Parmesan and black pepper.

Before draining your pasta, reserve some of the pasta water. Once the sauce and pasta are combined, you can add a small splash of the warm pasta water if you want to loosen the sauce.

This is especially helpful because creamy sauces naturally continue to thicken as they sit.

The Best Pasta Shapes for White Sauce

One of the nice things about this sauce is that you don't need a particular type of pasta.

Long noodles such as fettuccine or linguine are perfect when you want that classic creamy pasta feel.

Short pasta shapes such as penne, rigatoni, fusilli, farfalle or cavatappi are also great because the sauce works its way into their ridges, folds and curves.

Use whatever you have—or whatever pasta shape your family loves most.

What Can I Add to White Pasta Sauce?

Think of this recipe as a starting point. Once you know how to make the sauce, it's incredibly easy to turn it into a different dinner depending on what you have in the refrigerator.

For protein, try:

• Grilled or seared chicken

• Shrimp

• Italian sausage

• Salmon

For vegetables, try:

• Mushrooms

• Broccoli

• Spinach

• Peas

• Asparagus

• Zucchini

I usually wouldn't add several of these at once. Choose one protein and one vegetable and let the creamy Parmesan sauce bring everything together.

Make It Garlic Parmesan

If you love garlic, add another clove and finish the pasta with plenty of freshly grated Parmesan.

Make It Spicy

Add a pinch of crushed red pepper flakes along with the Italian seasoning.

Add Mushrooms

Sauté sliced mushrooms separately until deeply golden, then stir them into the finished sauce.

Add Spinach

Add fresh spinach to the warm sauce just before serving and let it wilt.

What to Serve with Creamy White Pasta

Because this sauce is rich, I like keeping the rest of dinner fairly simple.

Serve the pasta with garlic bread or focaccia for soaking up any extra sauce and add something fresh or green alongside it. A Caesar salad, roasted broccoli, broccolini or simple sautéed vegetables would all work beautifully.

If you're serving the pasta as a side rather than the main course, pair it with grilled chicken, salmon or shrimp.

How to Store & Reheat White Pasta Sauce

Allow leftover sauce to cool before transferring it to an airtight container and refrigerating it.

When reheating, use low heat and stir frequently. Cream sauces can thicken considerably once chilled, so add a small splash of cream or milk as needed to bring the sauce back to a creamy consistency.

I prefer this sauce freshly made or refrigerated rather than frozen. Cream-based sauces can sometimes separate or become grainy after freezing and reheating, so freezing wouldn't be my first choice for this recipe.

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Creamy White Pasta Sauce with Parmesan

A simple homemade white pasta sauce made with butter, shallot, garlic, heavy cream and freshly grated Parmesan. Rich, creamy and ready in less than 30 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• ¼ cup (4 tablespoons) butter

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• 2 teaspoons Italian seasoning

• ¼ teaspoon salt, plus more to taste

• Freshly ground black pepper, to taste

For Serving

• Cooked pasta of choice

• Reserved pasta water, as needed

• Additional freshly grated Parmesan

• Freshly ground black pepper

Instructions

1. Melt the butter in a saucepan over medium-low heat.

2. Add the finely chopped shallot and cook until softened and translucent.

3. Add the garlic and cook briefly, just until fragrant.

4. Sprinkle in the flour and whisk continuously until completely smooth. Cook for 1–2 minutes to remove the raw flour taste.

5. Gradually pour in the heavy cream while whisking continuously.

6. Add the Italian seasoning and cook over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.

7. Reduce the heat to low or remove the saucepan from the heat.

8. Gradually stir in the freshly grated Parmesan until completely melted and the sauce is smooth.

9. Season with salt and freshly ground black pepper to taste.

10. Toss immediately with your favorite cooked pasta. If needed, add reserved pasta water a small amount at a time until the sauce reaches your desired consistency.

11. Finish with additional Parmesan and black pepper and serve warm.

Amanda's Tip

Add the Parmesan over very low heat or with the saucepan removed from the heat. Too much heat can cause a cheese sauce to become grainy rather than giving you that beautifully smooth, creamy finish.

Frequently Asked Questions

Is white pasta sauce the same as Alfredo sauce?

Not exactly. This white pasta sauce begins with butter and flour to create a roux before heavy cream and Parmesan are added. Alfredo-style sauces are generally made without flour, so while the two can have a similar creamy Parmesan flavor, the preparation is different.

Why is my white pasta sauce lumpy?

The easiest way to prevent lumps is to add the cream gradually while whisking continuously. This helps the liquid incorporate smoothly into the butter and flour mixture.

How do I thicken white pasta sauce?

The flour in this recipe thickens the sauce as it gently simmers. Give the sauce a few minutes over medium-low heat before deciding it needs additional thickening. The Parmesan will thicken it further once added.

How do I thin white pasta sauce?

If you're serving the sauce with pasta, reserved pasta water is my favorite way to loosen it. Add just a small splash at a time until you reach the consistency you like.

Can I make white pasta sauce ahead of time?

Yes, although creamy sauces are best freshly made. Refrigerate the sauce in an airtight container and reheat gently over low heat. Add a splash of cream or milk if needed to restore its creamy consistency.

Can I use milk instead of heavy cream?

Heavy cream is what I use for this recipe and gives the sauce its rich, creamy consistency. A thinner dairy product will change the finished texture, so I recommend sticking with heavy cream unless you're using a substitution you've tested before.

More Pasta & Italian Recipes

If you're looking for another pasta night idea, try my Garlic Mushroom & Shrimp Pasta or make my Baked Burrata Pumpkin Ziti with Pork Sausage when you're craving something especially cozy.

My Easy Mushroom & Pea Risotto is another creamy Italian-inspired dinner, while Mom's Favorite Minestrone Soup is perfect when you want something lighter but still comforting.

Shop My Kitchen Favorites

A good saucepan, whisk and Parmesan grater are really all you need for this recipe, and they're pieces I use constantly in my kitchen.

Final Thoughts

There are certain recipes worth knowing without having to think too much about them, and a simple homemade white pasta sauce is one of those for me.

Butter, shallot, garlic, cream and Parmesan turn into a rich, creamy sauce in less than 30 minutes, and from there you can make it your own depending on what you have in the refrigerator.

Serve it simply over pasta, add chicken or shrimp, stir in vegetables or use it as the starting point for another dinner entirely.

It's simple, cozy and exactly the kind of recipe I want to have ready for a busy weeknight.

Slow Cooker BBQ Brisket

There are some dinners that are worth cooking low and slow, and brisket is one of them. This Slow Cooker BBQ Brisket starts on the stovetop with a simple smoky brown sugar rub and a good sear before cooking for hours in BBQ sauce until the meat is fall-apart tender.

The finished brisket is shredded and tossed right back into all of those BBQ cooking juices, giving you tender, saucy pieces of beef that are perfect for an easy family dinner, Sunday supper or feeding a crowd.

One of my favorite things about making this recipe is using my 360 Cookware Slow Cooker. The stainless steel pot can go directly onto my stovetop, so I can sear the brisket and build all of that flavor without dirtying another pan. Once it's browned, the same pot moves onto the slow cooker base and takes it from there.

It's simple, mostly hands-off and exactly the kind of cozy dinner I want waiting for us at the end of the day.

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Why You'll Love This Slow Cooker BBQ Brisket

This recipe has been in my kitchen for years, but giving the original a few little updates made it even better. Smoked paprika adds more depth to the dry rub, Worcestershire gives the BBQ cooking sauce another savory layer, and beef broth makes the whole thing richer.

The method is still incredibly simple.

You get a beautiful sear on the brisket, pour over the BBQ sauce and let the slow cooker do the rest. Several hours later, the brisket practically falls apart under your forks.

• Mostly hands-off after the initial sear

• Made with simple, easy-to-find ingredients

• Fall-apart tender and perfect for shredding

• Great for feeding family or a larger gathering

• Leftovers reheat beautifully

• Everything can be seared and slow cooked in the same 360 Cookware pot

Ingredients You'll Need

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 1/2 teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 1/2 tablespoons dark brown sugar

For the BBQ Cooking Sauce

• 1 1/2 cups BBQ sauce

• 3/4 cup beef broth

• 1 tablespoon Worcestershire sauce

A Few Ingredient Notes

Beef Brisket

Look for a brisket around 4–5 pounds with some visible marbling. If it has a particularly thick fat cap, you can trim it down to approximately 1/4 inch, but don't remove all of the fat. That fat helps add flavor and moisture during the long cooking time.

BBQ Sauce

BBQ sauce is one of the biggest flavors in this recipe, so use one you already know you love. A smoky or slightly sweet BBQ sauce works especially well with the brown sugar and smoked paprika in the dry rub.

Beef Broth

I prefer beef broth here instead of vegetable broth because it adds another layer of rich, savory flavor to the cooking liquid.

Smoked Paprika

The smoked paprika gives us some of that deep, smoky flavor you associate with brisket without needing an outdoor smoker.

Worcestershire Sauce

Just a tablespoon adds savory depth and a little tang to the BBQ sauce without overpowering it.

How to Make Slow Cooker BBQ Brisket

1. Prepare the Brisket

Remove the brisket from the refrigerator and trim any excessively thick or hard pieces of fat, leaving approximately a 1/4-inch fat cap.

Pat the entire brisket very dry with paper towels.

This might seem like a small step, but a dry surface is important for getting that beautiful browned crust once the brisket hits the hot pan.

2. Make the Brisket Rub

In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar.

Generously coat all sides of the brisket with the seasoning mixture, using your hands to press the rub into the meat.

Don't forget the edges. You want seasoning over the entire brisket.

3. Sear the Brisket

Heat the 360 Cookware Slow Cooker pot on the stovetop over medium to medium-high heat.

Add the olive oil.

Once the pot is hot, carefully add the brisket. Sear the first side without moving it for approximately 4–5 minutes, or until it develops a deep golden-brown crust.

Flip and sear the other side for another 4–5 minutes. If possible, quickly sear the edges as well.

You're not trying to cook the brisket through at this point. We're simply building color and flavor before it cooks low and slow.

This is one of my favorite reasons for using the 360 Cookware Slow Cooker for this recipe. I can sear the brisket right in the stainless steel pot and then move that exact same pot onto the slow cooker base. All of those flavorful browned bits stay right there with the brisket—and I don't have another pan to wash.

4. Make the BBQ Cooking Sauce

While the brisket is searing, add the BBQ sauce, beef broth and Worcestershire sauce to a bowl and whisk until combined.

Once the brisket is browned and the pot has been transferred to the slow cooker base, slowly pour the BBQ mixture around and over the brisket.

The brisket does not need to be submerged. It will release additional juices and fat as it cooks.

Position the brisket fat-side up before adding the lid.

5. Cook the Brisket Low and Slow

Cover and cook on low for approximately 7–8 hours, beginning to check the brisket around 6 1/2 hours.

Brisket is one of those recipes where tenderness matters more than watching the clock.

When it's ready, a fork or temperature probe should slide into the thickest part with very little resistance and the meat should easily begin to pull apart.

The internal temperature will often be around 200–205°F by the time brisket reaches this fall-apart stage, but don't use temperature as your only indicator.

If you try to pull the brisket apart and it still feels firm or resistant, put the lid back on and give it more time.

6. Rest and Shred the Brisket

Carefully transfer the cooked brisket to a large cutting board or serving dish.

Let it rest for approximately 15–20 minutes.

Using two forks, gently pull the brisket apart into large, tender pieces. Discard any large pieces of unrendered fat as you go.

I like to leave some larger pieces rather than finely shredding everything. You get a much better texture and all of those tender pieces hold onto the BBQ sauce beautifully.

7. Toss the Brisket With the BBQ Juices

Skim any excessive fat from the cooking liquid if needed.

Return the shredded brisket to the slow cooker and gently toss everything together until the meat is coated in the warm BBQ cooking juices.

Let the brisket sit in the sauce for a few minutes before serving. The shredded pieces will soak up even more of that flavor while staying incredibly tender.

Serve warm directly from the slow cooker with additional BBQ sauce if desired.

Amanda's Tips for the Best Shredded Brisket

Don't Skip the Sear

Could you put a seasoned brisket directly into your slow cooker? Yes. But taking those extra few minutes to sear it first builds so much more flavor.

You also get all of those browned bits at the bottom of the pot, which become part of the BBQ cooking sauce.

Let Tenderness Tell You When It's Done

This is probably my biggest brisket tip.

If you've reached the end of your cooking time and the brisket doesn't easily pull apart, it isn't done yet.

It doesn't necessarily mean you've overcooked it or done something wrong. Tough brisket often simply needs more time for the connective tissue to break down.

Don't Over-Shred It

I prefer pulling the brisket into larger pieces rather than creating very fine shreds. The texture is better and those bigger pieces stay incredibly juicy once they're tossed back into the sauce.

Keep Some of the Fat

Trim away excessively thick or hard fat before cooking, but don't try to make the brisket completely lean. Leaving approximately 1/4 inch of the fat cap helps add moisture and flavor while it cooks.

Put It Back in the Juices

Don't throw away that cooking liquid!

Once shredded, return the brisket to the slow cooker and toss it through those BBQ juices. This is what gives the finished brisket that juicy, saucy texture.

What to Serve With Slow Cooker BBQ Brisket

This is one of those main dishes that works with so many classic comfort-food sides.

I love serving shredded BBQ brisket with creamy mashed potatoes, mac and cheese, cornbread, roasted potatoes, broccolini, roasted vegetables or a simple salad.

For something a little more casual, pile the brisket onto toasted buns for BBQ brisket sandwiches.

And don't overlook the leftovers. The shredded brisket is so good in tacos, quesadillas, sandwiches, baked potatoes or even over nachos the next day.

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How to Store Leftover Brisket

Store leftover brisket in an airtight container in the refrigerator for up to 3–4 days.

Most importantly, store some of the BBQ cooking liquid with the meat. The sauce helps keep the shredded brisket moist and flavorful as it sits.

How to Reheat Brisket Without Drying It Out

Reheat leftover brisket gently along with some of its reserved BBQ juices.

You can warm it covered over low heat until heated through or reheat individual portions as needed.

Adding a spoonful of the cooking liquid before reheating is one of the easiest ways to keep leftover brisket tender.

Frequently Asked Questions

How long does a 4–5 pound brisket take in a slow cooker?

Plan on approximately 7–8 hours on low for a 4–5 pound brisket. Begin checking around 6 1/2 hours, but use the texture of the meat rather than time alone to determine when it's ready.

How do I know when brisket is ready to shred?

Your brisket is ready when a fork or temperature probe slides into the meat with very little resistance and you can easily pull it apart with two forks. If it's still difficult to shred, continue cooking it.

What temperature should brisket be for shredding?

Brisket will often be around 200–205°F when it becomes fall-apart tender enough to shred. However, every brisket is a little different, so tenderness is a better final test than temperature alone.

Does brisket need to be covered in liquid in a slow cooker?

No. The brisket does not need to be completely submerged. It will release additional fat and juices during the long cooking process.

Should brisket cook fat-side up or fat-side down?

For this recipe, place the brisket fat-side up during the slow-cooking portion. The fat will render as the brisket cooks.

Why is my brisket still tough after hours in the slow cooker?

It most likely needs more time. Brisket contains a lot of connective tissue that needs a long cooking time to break down. If the meat is still resistant when you try to pull it apart, continue cooking and check it again later.

Can I make slow cooker brisket ahead of time?

Yes. This is a great make-ahead recipe because the shredded brisket reheats beautifully in its cooking juices. Store the meat together with some of the sauce and gently reheat before serving.

Slow Cooker BBQ Brisket Recipe

Prep Time: 20 minutes
Cook Time: 7–8 hours
Rest Time: 15–20 minutes
Total Time: Approximately 7 hours 35 minutes–8 hours 40 minutes
Servings: Approximately 8

Ingredients

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 ½ teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 ½ teaspoons onion powder

• 1 ½ teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 ½ tablespoons dark brown sugar

For the BBQ Cooking Sauce

• ¾ cup BBQ sauce

• ½ cup beef broth

• 2 teaspoons Worcestershire sauce

For Serving

• Additional BBQ sauce, optional

Instructions

1. Trim any excessively thick or hard fat from the brisket, leaving approximately a ¼-inch fat cap. Pat the brisket very dry with paper towels.

2. In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar. Rub the seasoning mixture generously over all sides of the brisket.

3. Heat a large stainless steel pot over medium to medium-high heat. Add the olive oil. Sear the brisket for approximately 4–5 minutes per side, or until deeply browned. Sear the edges briefly if possible.

4. In a bowl, whisk together the BBQ sauce, beef broth and Worcestershire sauce.

5. Place the brisket fat-side up in the slow cooker. Pour the BBQ mixture around and over the brisket. Cover and cook on low for approximately 7–8 hours, beginning to check for tenderness around 6 ½ hours.

6. Once the brisket is fall-apart tender and easily pulls apart with a fork, transfer it to a cutting board or serving dish. Let it rest for 15–20 minutes.

7. Use two forks to shred the brisket into large, tender pieces, discarding any large pieces of unrendered fat.

8. Skim excess fat from the cooking liquid. Rather than returning all of the liquid to the meat, spoon some of the BBQ cooking juices over the shredded brisket and gently toss. Continue adding a little at a time until the brisket is as saucy as you like.

9. Return the brisket to the slow cooker for a few minutes to warm through if needed. Serve warm with additional BBQ sauce on the side for anyone who wants it.

Amanda's Tip

Don't rely on cooking time alone to tell you when your brisket is ready. If it still resists when you try to pull it apart, give it more time. A properly cooked brisket should shred easily with two forks.

Save This Slow Cooker BBQ Brisket for Later

This is one of those recipes worth keeping for the nights when you want something cozy and comforting without spending the entire afternoon standing over the stove.

A quick sear in the beginning gives the brisket so much flavor, and then the slow cooker takes care of everything else. By dinner, you have tender shredded brisket coated in a rich BBQ sauce that's ready to serve straight from the pot.

Final Thoughts

There’s something about a dinner that cooks low and slow all day that makes the whole house feel a little cozier, and this Slow Cooker BBQ Brisket is one of those recipes I know I’ll come back to again and again.

I love that it feels like a hearty, comforting dinner without requiring me to spend hours in the kitchen. Taking a few extra minutes to season and sear the brisket in the beginning builds so much flavor, and from there, the slow cooker does the rest.

By dinnertime, the brisket is fall-apart tender and ready to shred right back into all of those rich BBQ cooking juices. It’s simple enough for a family dinner but still feels special enough to serve when we have people over.

And the leftovers might be one of my favorite parts. Pile the brisket onto sandwiches, tuck it into tacos or simply warm it back up in that extra BBQ sauce the next day.

If you make this Slow Cooker BBQ Brisket, I hope it becomes one of those easy, comforting dinners your family comes back to again and again.

How to Make an Easy Fall Charcuterie Board with Baked Brie

There are few things I love more than putting together a beautiful board when we’re having people over. It looks special sitting in the middle of the table, but it’s also one of the easiest appetizers to make because so much of it is simply choosing a few good ingredients and arranging them together.

For fall, I wanted this charcuterie board to feel warm, seasonal and a little elevated without making it complicated. I started with a wheel of warm baked Brie in the center, topped it with sweet fig jam and crushed pistachios, then built the rest of the board around it with fresh figs, pears, blackberries, red grapes, cheese, crackers and more pistachios.

Add a bottle of cold Champagne, and this is exactly the kind of appetizer I want for a cozy fall evening.

Why You'll Love This Fall Charcuterie Board

This board is beautiful enough for a fall dinner party but simple enough to make for a casual evening at home. There isn't much cooking involved, and you can easily adjust the amounts depending on how many people you're serving.

The warm baked Brie is what makes it feel a little more special. Fig jam adds sweetness, pistachios add crunch, and all of those beautiful fall fruits bring color to the board naturally.

It's also easy to customize. Think of this less as a strict recipe and more as a formula you can use all season.

Make the Baked Brie

The baked Brie is the centerpiece of the entire board, so that's where I like to start.

Preheat the oven to 350°F.

Place one wheel of Brie in a small round oven-safe baking dish or plate. Using a sharp knife, lightly score the top of the Brie in a crosshatch pattern by making three horizontal lines and three vertical lines across the rind. You only need to score the surface rather than cutting deeply into the cheese.

Bake the Brie for 10–15 minutes, or until it's warm and softened in the center but still holding its shape.

Remove it from the oven and spoon fig jam over the top while the cheese is still warm.

Finish with a generous sprinkle of crushed pistachios.

That's it. Creamy warm Brie, sweet fig jam and salty pistachios—and suddenly the center of the charcuterie board feels like its own appetizer.

What to Put on a Fall Charcuterie Board

Once the Brie is taken care of, the rest is really about layering different flavors, colors and textures around it.

For this board, I used:

• Baked Brie with fig jam and crushed pistachios

• Fresh figs

• Fresh blackberries

• Red grapes

• Fresh pears

• Prosciutto

• An additional cheese of choice

• Brown square crackers from Trader Joe’s

• Sliced French bread

• Pistachios

• Extra fig jam for serving

I love the combination of sweet and savory on this one. The figs, blackberries, pears and deep red grapes bring in those beautiful fall colors naturally, while the prosciutto and cheese balance all of the fruit.

I also added a small jar of fig jam directly to the board. Since everyone inevitably wants more once they taste it with the Brie, having extra there for the cheese, prosciutto and bread makes perfect sense.

The sliced French bread is especially good with the warm Brie, while the crackers give everyone another option for building little bites.

How to Arrange a Fall Charcuterie Board

I always find it easier to start with the largest items and work outward.

Place the round dish of baked Brie in the center of the board, then add your small jar of fig jam nearby. These become your anchors for everything else.

Next, arrange the larger ingredients around them. Add clusters of red grapes, halved figs, pears, blackberries and cheese, then loosely fold the prosciutto into little ribbons and tuck it between the fruit and cheese.

Add the sliced French bread and crackers in slightly overlapping rows. I like having both because the bread is perfect for scooping up warm Brie and fig jam, while the crackers add more crunch.

Finally, scatter pistachios into some of the smaller open spaces.

Don't worry about making everything perfectly symmetrical. A charcuterie board looks prettier to me when the ingredients feel abundant and a little organic rather than perfectly placed.

Use Fall Fruit to Make It Seasonal

You really don't need pumpkins or leaf-shaped everything to make a charcuterie board feel like fall.

For me, it's the combination of fresh figs, pears, blackberries and deep red grapes that gives this board its seasonal color. The darker berries and grapes are especially pretty next to the golden crackers, creamy cheese and pink prosciutto.

And if you haven't tried a slice of fresh pear with warm Brie, fig jam and a pistachio or two, do it.

Amanda's Tips for the Perfect Board

Slice the pears last. Pears can begin to brown once they're cut, so I like to slice them close to serving rather than letting them sit on the board for too long.

Bake the Brie right before serving. You can arrange most of the board first, then bake the Brie and add it to the center while it's still warm.

Start with the largest ingredients. Place the Brie first, followed by fruit and cheese, then use crackers and pistachios to fill the remaining spaces.

Repeat ingredients around the board. A few smaller clusters usually look more natural than putting every grape, fig or cracker in one section.

Don't overthink it. The board doesn't need to be perfectly symmetrical. Let the shapes and colors of the ingredients create the arrangement for you.

Can You Make a Charcuterie Board Ahead of Time?

Most of it, yes.

You can gather all of your ingredients, prepare the serving pieces and arrange some of the board ahead of time. Keep any ingredients that require refrigeration properly chilled until you're closer to serving.

I would save the pears and baked Brie for last. Slice the pears close to serving so they stay fresh, then bake the Brie and add the fig jam and pistachios just before bringing the board to the table.

That way, the Brie is still beautifully warm when everyone starts eating.

What to Serve with a Fall Charcuterie Board

For me, the answer is Champagne or Sparkling Wine, this is my current favorite.

There's something about a cold coupe glass of bubbly with warm Brie, fruit and crackers that makes such a simple appetizer feel like an occasion.

I love this board before a fall dinner, but it would be just as good for girls' night, happy hour at home or one of those evenings when the charcuterie board basically becomes dinner.

Set out a few pretty glasses, open a bottle of Champagne and let everyone help themselves.

Easy Fall Charcuterie Board Shopping List

For the Baked Brie

• 1 wheel Brie

• Fig jam

• Crushed pistachios

For the Board

• Fresh figs, halved

• Fresh blackberries

• Red grapes

• Fresh pears, sliced

• Prosciutto

• 1 additional cheese of choice

• Brown square crackers from Trader Joe's

• French bread, sliced

• Pistachios

• Extra fig jam for serving

For Serving

• Champagne

How Much Charcuterie Do I Need?

You don't need exact measurements for a board like this. The amount you use depends on the size of your serving board, the number of people you're serving and whether this is an appetizer or more of a casual meal.

Start with the Brie in the center, then add enough of each larger ingredient to create several sections around the board. Use crackers and pistachios to fill in the remaining spaces.

If you're serving this before dinner, you can keep everything fairly simple. If the board is the main food for a happy hour or casual gathering, make it fuller and keep extra crackers nearby so you can replenish them as needed.

Shop My Entertaining Favorites

A beautiful serving board, small dishes and glassware are some of the pieces I use over and over again when we're entertaining. I keep my favorites together so they're easy to find whenever we're having people over.

FAQ

Frequently Asked Questions

What do you put on a fall charcuterie board?

For this fall charcuterie board, I used warm baked Brie with fig jam and pistachios, fresh figs, red grapes, pears, an additional cheese, crackers and more pistachios. Seasonal fruit is an easy way to give a cheese board beautiful fall color without making it overly themed.

How long do you bake Brie?

For this board, bake the Brie at 350°F for 10–15 minutes, or until the center is warm and softened while the wheel is still holding its shape.

Do you remove the rind from Brie before baking?

No. You can leave the rind on the Brie. For this recipe, lightly score the top in a crosshatch pattern before placing it in the oven.

What jam goes well with baked Brie?

Fig jam is especially good with baked Brie because its sweetness pairs beautifully with the creamy cheese. I finish mine with crushed pistachios for a salty, crunchy contrast.

Can I make a fall charcuterie board ahead of time?

You can prepare much of the board ahead, but keep ingredients that require refrigeration chilled until appropriate for serving. I like to slice the pears and bake the Brie closer to serving so the pears stay fresh and the Brie reaches the table warm.

What do you drink with a fall charcuterie board?

I love serving this board with Champagne. The cold, sparkling wine is especially good alongside creamy Brie, fig jam, fruit and salty crackers.

More Fall Recipes & Entertaining Ideas

If you're planning a fall gathering, there are so many ways to carry these flavors and colors through the rest of the menu. Serve this board before my Maple Bacon Fall Salad, or use my Elegant Thanksgiving Table Setting Ideas if you're putting together a larger fall or Thanksgiving gathering.

For something sweet afterward, try my Pumpkin Swirl Brownies, Brown Butter Pumpkin Sandwich Cookies or Brown Butter Spice Cake with Honey & Fig Jam Frosting. The spice cake is an especially pretty pairing with this board because the fig jam carries through both, which makes the whole menu feel intentional.

Final Thoughts

This is my favorite kind of entertaining food: beautiful enough to put in the center of the table but incredibly simple to make.

The warm Brie with fig jam and pistachios makes the whole board feel a little more special, while fresh figs, pears and deep red grapes bring in all those beautiful fall colors without needing much styling at all.

And served with a cold glass of Champagne? Even better.

Whether you're putting it out before dinner, having friends over for happy hour or just making an ordinary fall evening feel a little more special, this is one of those boards you can come back to all season.

20 Fall Outfits from Just 4 Pieces: My Fall Capsule Wardrobe

What if four pieces in your closet could give you 20 completely different outfits?

I started with two coordinating sets—four pieces total—and wanted to see how far I could actually take them. Of course I love the ease of wearing a matching set exactly as it was designed, but what really makes me want to buy one is knowing I'll wear the pieces separately too.

So I started with the two full sets, mixed all four pieces together and then pulled things I already love from my closet: denim, gingham, blazers, cardigans, sneakers, boots, belts and a few favorite bags.

Twenty outfits later, I think this might be my favorite way to think about a fall capsule wardrobe.

It isn't about limiting yourself to four pieces. It's about choosing a few really versatile pieces that make everything else in your closet work harder.

The 4 Pieces That Started It All

The foundation of this capsule is two coordinating sets: a sleeveless mockneck with matching pants and a short-sleeve tie top with a matching skirt.

Each set works beautifully on its own, but the colors also coordinate with each other. That was the part that made me want to experiment with them.

4 Pieces, 20 Fall Outfits

The easiest way to see just how different these four pieces can look is to see all 20 outfits together.

I started by wearing each set exactly as intended, then swapped the pieces between sets. From there, I styled each piece with things already in my closet until the original four pieces started to feel completely different.

Now let's break down every look.

Look 1: The Mockneck Set

First, the easiest outfit of all: wear the set exactly as it was designed.

The sleeveless mockneck and coordinating pants make getting dressed incredibly simple, but the monochromatic look still feels polished. This is also the perfect starting point because you'll see just how different both pieces look by the end.

Shop the core pieces: Sleeveless Mockneck + Matching Pants

Look 2: The Skirt Set

The second set gives me an entirely different silhouette. The short-sleeve tie top paired with its matching skirt feels feminine and put together without needing much styling.

And again, it's an outfit you can put on without thinking about what goes together—which is one of the reasons I love matching sets in the first place.

Shop the core pieces: Tie Top + Matching Skirt

Look 3: Mix the Sets — Mockneck + Skirt

This is where the capsule really starts.

Taking the mockneck from the first set and pairing it with the skirt from the second immediately gives me a third outfit without adding a single new piece.

Because the colors coordinate, it still looks intentional rather than like I simply grabbed pieces from two different sets.

Look 4: Mix the Sets — Tie Top + Pants

Then I did the opposite: the tie top with the pants.

Four pieces, and before I've even added anything else from my closet, I already have four complete outfits.

This is exactly what I look for when I'm trying to decide whether a matching set is actually worth adding to my wardrobe. I want to know I'll reach for each piece independently—not only when I'm wearing the full set.

The First Four Looks Are the Capsule Test

If you're trying to recreate this with pieces in your own closet, this is the test I would use.

Can you wear both sets as intended? Can you swap the tops? Can you swap the bottoms?

If all four combinations work, you already have a really good foundation before adding jackets, denim, shoes or accessories.

Look 5: Mockneck Set + Blazer & Booties

Adding a blazer and booties completely changes the original mockneck set.

The matching pieces keep the outfit streamlined underneath, while the blazer gives it structure and makes the whole look feel much more fall-ready.

This is such an easy formula when you have a matching set: wear it as your base layer and let the jacket and shoes change the mood.

Shop these similar — blazer and booties

Look 6: Mockneck + Jeans + Striped Cardigan

This is much closer to what an everyday fall outfit actually looks like for me.

I took the same mockneck, swapped the matching pants for jeans, added sneakers and threw a striped cardigan over my shoulders. Add the diaper bag and it's an easy outfit for being out with the kids that still feels put together.

The cardigan also gives me another layer without needing to fully commit to wearing a sweater when the weather isn't quite there yet.

Shop these added pieces — jeans + sneakers + diaper bag

Look 7: Mockneck + Gingham Pants

One of the easiest ways to make a capsule feel less basic is to pair your solid staples with a pattern.

Here, the mockneck gets a completely different personality with gingham pants. Sandals keep it transitional for those warmer fall days, and the diaper bag makes this another outfit I could actually wear through a normal day with the kids.

Shop additional pieces — gingham pants + sandals

Look 8: Pants + Slim Black Top

Now we're taking the mockneck out completely and letting the pants stand on their own.

I paired them with a slim black top, brown belt and a bag that pulls the black and brown together.

I especially love mixing black and brown for fall. The brown accessories warm up the black top while the pants keep everything from feeling too dark.

Shop the added pieces — black top

Look 9: Add the Plaid Coat

Same base outfit, completely different feeling.

I added a long plaid coat over Look 8, which is also a good reminder that you don't need an entirely different outfit every time you want a different look.

Sometimes the best capsule pieces are the ones that disappear underneath a great third layer.

Shop a similar — plaid coat or this adorable version.

Look 10: Pants + White Linen Button-Down

A white button-down is one of those pieces I reach for over and over because it can make almost any bottom feel fresh again.

Here I paired the capsule pants with a white linen button-down, sandals and my diaper bag for another easy transitional look.

It's relaxed, simple and proof that these pants don't need their matching top to feel complete.

Shop pieces to complete the look — white linen button-down + sandals + diaper bag

Look 11: Pants + White Tee + Sneakers

This might be one of the easiest looks of the entire capsule.

A white long-sleeve tee and sneakers make the pants casual, while the baseball hat and leopard belt add just enough personality.

I love adding one small print to an otherwise simple outfit. It keeps basics from feeling boring without requiring another statement piece.

Shop added pieces — tee + sneakers + baseball hat + leopard belt

Look 12: Pants + Striped Cardigan

The same pants work again with the striped cardigan, brown belt and black-and-brown bag.

At this point, the pants have gone from matching-set bottoms to blazer outfit, casual mom outfit, patterned layers, linen and knitwear—which is exactly what I mean when I say I want the individual pieces in a set to earn their place in my closet.

Look 13: Tie Top + Jeans + Cowboy Boots

Now we're moving back to the tie top, but this time it doesn't feel anything like the original skirt set.

I paired it with jeans, cowboy boots and a plaid blazer for a layered fall look with a little Western influence.

This is one of my favorite examples of why I don't want to mentally keep a matching set together forever. Once you start treating the top like any other top in your closet, you get so many more options.

Shop added pieces — jeans + cowboy boots + plaid blazer

Look 14: Tie Top + Gingham Pants

The tie top also works with the same gingham pants I paired with the mockneck earlier.

The print makes the top feel more playful, while the sandals keep the outfit easy and transitional.

And now one pair of gingham pants has given us two completely different outfits using two different pieces from the capsule.

Look 15: The Skirt Set + Blazer & Heels

We're back to the original skirt set—but now with a blazer and heels.

I love this one because it shows how easily the exact same matching set can go from simple on its own to something much more polished just by changing the styling around it.

This would be such an easy formula for dinner, an event or anytime I want to feel a little more dressed up without putting together an entirely new outfit.

Shop similar — heels

Look 16: Skirt + Black Cardigan

The skirt takes a dressier turn with a black cardigan, black heels and my Dior bag.

Keeping the accessories black makes the whole outfit feel clean and elevated while letting the skirt remain the focus.

Shop added pieces — cardigan + where to rent the bag

Look 17: Skirt + Cropped Mockneck

For another dressed-up version, I paired the skirt with a long-sleeve cropped mockneck in a different color and black heels.

Tucking my hair into the mockneck also gives the whole look a slightly different feel—one of those tiny styling changes that costs nothing but can completely change an outfit.

Shop similar — cropped mockneck + heels

Look 18: Skirt + White Tee + Linen Shirt + Sneakers

And now the same skirt goes completely casual.

I layered a linen shirt over a white long-sleeve tee, then added sneakers, a baseball hat and my diaper bag.

This might be one of my favorite transformations because it takes a piece that could easily live in the "dressier" section of my closet and turns it into something I can actually wear during the day.

Look 19: Skirt + Striped Cardigan + Booties

For Look 19, I kept the white tee but changed everything around it.

A brown belt, brown booties and the striped cardigan immediately make the skirt feel more autumnal and layered.

It's another good example of why accessories matter so much in a smaller wardrobe. The core outfit can stay incredibly simple while the belt, shoes and knit completely change the finished look.

Look 20: Skirt + Black Top + Cowboy Boots

And for the final look, I paired the skirt with a fitted black long-sleeve top, cowboy boots and a Western-style belt.

I love ending here because it looks so different from the matching set we started with in Look 2—even though the skirt is exactly the same.

That's really the entire point of this capsule.

Shop exact & similar styles — black top + cowboy boots + Western belt

What This Taught Me About Building a Capsule Wardrobe

I don't think a capsule wardrobe has to mean owning a tiny closet filled entirely with beige basics.

For me, it's more about being intentional about the pieces I bring in.

Can I wear the top with multiple bottoms? Can I take the pants from sneakers to boots? Can the skirt work for dinner and a day out with the kids? Can something I bought as a set eventually become two staples I reach for independently?

Those are the questions that make a piece feel worth buying.

Starting with two coordinating sets made this especially easy because I knew I had four pieces that already worked together. Everything else—denim, jackets, cardigans, tees, shoes, belts and bags—came from layering those four pieces with the kinds of things most of us already have in our closets.

And that's how four new pieces turned into 20 outfits.

How to Build a Fall Capsule Wardrobe You’ll Actually Wear

If you're trying this with your own closet, I wouldn't start by shopping for 20 outfits.

Start with a few versatile pieces that coordinate with each other and then look at what you already own.

A great pair of jeans, white tee, button-down, cardigan, blazer, sneakers and boots can completely change those core pieces without requiring an entirely new wardrobe.

I also wouldn't avoid pattern or color just because you're building a capsule. My gingham pants, striped cardigan, plaid layers and leopard belt are some of the things that keep these looks from feeling repetitive.

The foundation can be simple. The styling doesn't have to be.

Shop My Fall Capsule Wardrobe

I put the four pieces that started this capsule together with the jackets, denim, knits, shoes, belts, bags and other pieces I used throughout these 20 looks so everything is easy to find in one place.

The Four Pieces That Started It All

Sleeveless Mockneck & Matching Pant Set
Short-Sleeve Tie Top & Matching Skirt Set

Final Thoughts

I started this thinking it would be fun to see how many outfits I could make from two matching sets. What surprised me was how quickly I stopped seeing them as sets at all.

The mockneck became a top I'd wear with jeans or gingham pants. The pants worked with everything from a white tee and sneakers to a black top and long plaid coat. The tie top went with denim and cowboy boots, and the skirt went from heels and a Dior bag to sneakers and my diaper bag.

That's what I want more of in my closet.

I still want pieces that feel special and make me excited to get dressed, but I also want them to work for my actual life. Something I can wear with sneakers while I'm out with the kids, layer up when fall finally feels like fall, and completely change with boots or heels for dinner.

Four pieces. Two matching sets. Twenty outfits.

I'd say they earned their place in my closet.

Ribeye Steak Sandwich with Garlic Aioli & Caramelized Onions

There are sandwiches you throw together for lunch, and then there are sandwiches that feel like something you'd order at a really good restaurant.

This ribeye steak sandwich is definitely the second kind.

Tender slices of buttery seared ribeye are layered onto toasted focaccia with sweet caramelized onions, melted provolone, peppery arugula and a creamy homemade garlic aioli. It's rich and hearty, but the fresh lemon in the aioli and bite from the arugula balance everything out.

And despite looking a little impressive once it's stacked and sliced, there really isn't anything complicated about making it.

Skip to the Recipe

I've actually had a version of this recipe on the blog since 2023, and it was one I knew I wanted to come back to.

The original was already a favorite, but a few little changes make it even better. We're letting the onions slowly caramelize in butter until they're golden and sweet, searing the ribeye in butter until beautifully browned but still tender inside, and toasting the focaccia before piling everything together.

The result is one very good steak sandwich.

Why You'll Love This Ribeye Steak Sandwich

The ribeye stays tender and juicy. Ribeye has beautiful marbling and plenty of flavor, which makes it one of my favorite cuts for a steak sandwich.

The onions are slowly caramelized. Giving them time to cook in butter brings out their natural sweetness without needing to add sugar.

Everything is cooked with butter. From the golden onions to the seared steak, butter adds another layer of rich flavor to an already delicious sandwich.

The garlic aioli takes just a few minutes. Mayonnaise, fresh garlic and lemon create a creamy, bright sauce that ties everything together.

The focaccia gets toasted. Those crisp golden edges add texture and help the bread hold up to the steak, onions and aioli.

It's simple enough for dinner but feels a little special. This is the kind of meal I love making when I want something easy that still feels like more than an ordinary sandwich.

Ingredients You'll Need

You don't need a long list of ingredients to make a really good steak sandwich. The key is choosing a flavorful cut of steak and letting each of these simple ingredients do its job.

Ribeye Steak

The steak is the star of the sandwich, and ribeye works especially well because its marbling gives it so much flavor and helps it stay tender and juicy.

Once it's cooked and rested, we'll slice it thinly against the grain so it's easy to bite through once it's layered inside the sandwich.

Butter

We're keeping this recipe simple and using butter for both the onions and the steak.

It gives the caramelized onions plenty of rich flavor and helps create a beautifully browned exterior on the ribeye.

Because butter can brown more quickly than cooking oil, I cook the steak over medium-high heat rather than taking the skillet all the way to extremely high heat.

Focaccia

I love using focaccia for this sandwich because it's sturdy enough to hold all of those juicy fillings without falling apart.

Toasting the cut sides before assembling the sandwich gives it even more texture and helps keep the bread from becoming soggy.

If you want to make yours completely from scratch, my Garlic & Herb Focaccia Bread is perfect here.

Yellow Onion

Slowly caramelized onions give this sandwich that sweet and savory flavor that works so well with ribeye.

We're skipping the added sugar from my original recipe and simply letting the onions cook slowly in butter until their natural sugars caramelize.

Provolone Cheese

Provolone melts beautifully over the warm steak and onions while still being mild enough to let the ribeye remain the star.

Arugula

Arugula is technically optional, but I love it here.

You only need a small handful. Its peppery bite adds freshness and helps cut through the richness of the steak, cheese and garlic aioli.

Garlic Aioli

Our homemade garlic aioli couldn't be much easier.

Mayonnaise, fresh garlic, lemon juice, salt and pepper come together into a creamy sauce that adds just enough brightness and garlic flavor to every bite.

How to Make Garlic Aioli

I like to make the garlic aioli first so it can sit in the refrigerator while I prepare the rest of the sandwich.

Stir together the mayonnaise, finely grated garlic, fresh lemon juice, salt and pepper in a small bowl until smooth.

Taste and adjust the seasoning if needed, then cover and refrigerate until you're ready to assemble.

Giving it a little time to sit also lets the fresh garlic and lemon work their way into the mayonnaise.

How to Caramelize Onions for a Steak Sandwich

This part takes a little patience, but it's worth it.

Melt 1 tablespoon of butter in a large skillet over medium-low heat.

Add the thinly sliced onion with a small pinch of salt and let it slowly cook.

The onions will soften first and then gradually become deeper and deeper golden brown.

Give them about 20–30 minutes, stirring occasionally.

If your pan starts looking dry or you notice browned bits sticking to the bottom, add a tablespoon or two of water and scrape those flavorful bits back into the onions.

The biggest thing here is not to rush them by turning the heat way up. Slowly caramelizing the onions brings out their natural sweetness and gives you so much more flavor.

Once they're deeply golden and soft, transfer them to a bowl and set aside.

How to Cook Ribeye for a Steak Sandwich

Take your ribeye out of the refrigerator about 20–30 minutes before you're ready to cook it.

Pat the steak very dry and generously season both sides with kosher salt and freshly ground black pepper.

Heat a cast-iron or stainless-steel skillet over medium-high heat.

Add 1 tablespoon of butter and let it melt and become hot and foamy.

Add the ribeye to the skillet.

Sear the ribeye on both sides until you have a deeply browned crust and the center reaches your preferred doneness.

Because steaks can vary so much in thickness, I much prefer checking the internal temperature rather than relying only on a specific number of minutes.

For medium-rare, I like to remove the steak from the pan around 125–130°F and allow the temperature to continue rising slightly while it rests.

Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing.

Don't skip the rest.

Giving the ribeye those few extra minutes helps keep all of those juices inside the steak instead of running onto your cutting board.

Once rested, slice the ribeye thinly against the grain.

Toast the Focaccia

While the steak rests, slice the focaccia horizontally.

Place the cut sides into the warm skillet and toast until lightly golden, about 1–2 minutes.

There should be plenty of buttery flavor left behind from the steak. If your skillet is completely dry, you can add a small pat of butter before adding the focaccia.

This is such a small extra step, but I love the texture it gives the finished sandwich. It also helps the focaccia stand up to all that garlic aioli and those steak juices.

How to Assemble the Steak Sandwich

Now for the best part.

Spread a generous layer of garlic aioli over the toasted sides of the focaccia.

Layer the thinly sliced ribeye onto the bottom piece of focaccia.

Spoon those golden caramelized onions over the steak, followed by the provolone.

Let the provolone soften over the warm steak, or place the open sandwich under the broiler very briefly until the cheese is melted.

Finish with a small handful of arugula and the second piece of aioli-covered focaccia.

Gently press everything together and slice the sandwich in half.

And if a little aioli runs down the side while you're eating it, I'd say you've probably done it right.

Amanda's Tips for the Best Steak Sandwich

Let the steak rest. Give it at least 10 minutes before slicing so all of those juices stay inside the ribeye.

Slice against the grain. Thin slices cut against the grain make the steak more tender and much easier to bite through in sandwich form.

Don't rush the onions. Keep the heat lower and give them time. That's how you get deeply golden, naturally sweet caramelized onions.

Watch your butter. Butter gives the steak amazing flavor, but it can brown quickly. Medium-high heat gives you a beautiful sear without taking the skillet to screaming-hot temperatures.

Toast the focaccia. It adds texture and keeps the creamy aioli and juicy steak from immediately soaking into the bread.

Use a thermometer. The thickness of ribeye can vary quite a bit, so internal temperature is more reliable than cooking strictly by time.

Make the aioli first. Letting it rest in the refrigerator while you cook gives the garlic and lemon a little time to come together.

What to Serve with a Ribeye Steak Sandwich

This sandwich is definitely hearty enough to be dinner on its own, but I love adding something simple on the side.

Crispy fries or roasted potatoes are probably the obvious choice, especially if you're going for that steakhouse-at-home feeling.

A simple green salad is perfect if you want something lighter, and a warm bowl of tomato soup would be especially good once the weather starts cooling down.

You can also slice the sandwiches into smaller portions if you're serving them as part of a casual lunch or gathering.

Can I Use a Different Cut of Steak?

Absolutely.

Ribeye is my favorite for this particular sandwich because the marbling gives it so much flavor and helps keep the meat tender and juicy.

Sirloin or New York strip can also work well.

Whatever cut you choose, the most important things are cooking it to the doneness you enjoy, allowing it to rest and slicing it thinly against the grain.

Can I Make the Garlic Aioli Ahead of Time?

Yes, and this is an easy part of the recipe to prepare ahead.

Make the garlic aioli earlier in the day, cover it and keep it refrigerated until you're ready to assemble the sandwiches.

I actually like giving it a little time to sit because the garlic and lemon flavors have more time to come together.

Can I Make the Caramelized Onions Ahead of Time?

Yes.

Prepare the caramelized onions ahead of time and store them covered in the refrigerator.

When you're ready to make the sandwiches, gently warm the onions in a skillet before assembling everything.

If you're making this for dinner on a busy night, having the aioli and onions ready to go makes the rest of the recipe come together much faster.

How Should I Store Leftovers?

If you know you'll have leftovers, I recommend storing the individual components separately rather than refrigerating a fully assembled sandwich.

Keep the cooked steak, caramelized onions and garlic aioli in separate airtight containers in the refrigerator.

When you're ready to eat, gently warm the steak and onions, toast fresh focaccia and assemble the sandwich just before serving.

Shop My Kitchen Favorites

A good skillet, sharp knife and instant-read thermometer are a few of the kitchen tools I reach for when making recipes like this one at home.

Ready to Make It?

If you've been looking for a steak sandwich that feels a little more special than the usual weeknight dinner, this is it.

The juicy ribeye, sweet caramelized onions, melted provolone and garlicky lemon aioli make every layer worth the few extra minutes it takes to put together.

You can find the complete ingredient measurements and step-by-step instructions in the printable recipe card below.

Ribeye Steak Sandwich with Garlic Aioli & Caramelized Onions

Tender slices of buttery seared ribeye layered with sweet caramelized onions, melted provolone, peppery arugula and creamy garlic aioli on golden toasted focaccia.

Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 10 minutes
Total Time: 1 hour
Servings: 2 large sandwiches

Ingredients

For the Steak Sandwich

• 1 ribeye steak, about 10–12 oz

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons butter, divided

• 1 large yellow onion, thinly sliced

• 4 slices provolone cheese

• 2 large pieces focaccia, sliced horizontally

• 1–2 cups arugula, optional

• Additional butter for toasting the focaccia, if needed

For the Garlic Aioli

• ½ cup mayonnaise

• 2 large garlic cloves, finely grated or minced

• 1 tablespoon fresh lemon juice

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. Make the Garlic Aioli

In a small bowl, stir together the mayonnaise, garlic, lemon juice, salt and pepper until smooth.

Taste and adjust the seasoning as desired.

Cover and refrigerate while you prepare the rest of the sandwich.

2. Caramelize the Onions

Melt 1 tablespoon butter in a large skillet over medium-low heat.

Add the thinly sliced onion and a small pinch of salt.

Cook for 20–30 minutes, stirring occasionally, until the onions are very soft and deeply golden.

If the pan becomes too dry or browned bits begin sticking, add 1–2 tablespoons of water and scrape the browned bits from the bottom of the pan back into the onions.

Transfer the caramelized onions to a bowl and set aside.

3. Cook the Ribeye

Remove the ribeye from the refrigerator about 20–30 minutes before cooking.

Pat the steak dry with a paper towel and generously season both sides with salt and freshly ground black pepper.

Heat a cast-iron or stainless-steel skillet over medium-high heat.

Add the remaining 1 tablespoon butter and allow it to melt and become hot and foamy.

Add the ribeye and sear on both sides until deeply browned and cooked to your preferred doneness.

For medium-rare, remove the steak from the pan when the internal temperature reaches approximately 125–130°F. The temperature will continue to rise slightly while the steak rests.

Transfer the steak to a cutting board and allow it to rest for at least 10 minutes.

Slice thinly against the grain.

4. Toast the Focaccia

Slice the focaccia horizontally.

Place the cut sides into the warm skillet and toast for 1–2 minutes, or until lightly golden.

If the skillet is dry, add a small pat of butter before toasting the focaccia.

Remove from the skillet.

5. Assemble the Sandwiches

Spread a generous layer of garlic aioli over the cut sides of the toasted focaccia.

Layer the sliced ribeye over the bottom pieces of focaccia followed by the caramelized onions and provolone.

Allow the provolone to soften over the warm steak, or place the open sandwiches under the broiler briefly until the cheese is melted.

Add a small handful of arugula and finish with the top pieces of focaccia.

6. Serve

Gently press the sandwiches together and slice each in half.

Serve immediately while the steak is warm and the cheese is melted.

Amanda's Tip

Don't rush the two ingredients that make this sandwich so good: the onions and the steak.

Let the onions slowly caramelize in butter until they're deeply golden, and give the ribeye a full 10 minutes to rest before slicing so those juices stay inside the steak.

For an even better sandwich, slice the ribeye thinly against the grain and don't skip toasting the focaccia in that buttery skillet.

More Recipes to Make Next

If you love a really good homemade lunch or casual dinner, here are a few more recipes to try next.

Garlic & Herb Focaccia Bread

Make the focaccia for your steak sandwich completely from scratch. It's soft, flavorful and the perfect bread for holding all of that ribeye, garlic aioli and caramelized onion.

Delicious Buttery Italian Croissant Sandwich

Another hearty sandwich that's perfect for an easy lunch or dinner when you want something a little more special.

Creamy Basil Tomato Soup

A warm bowl of creamy tomato soup is such a good pairing with a sandwich, especially as we head into cooler weather.

The Perfect Beginner's Sourdough Bread

If homemade bread is your thing, this is another recipe to add to your baking list.

A Note From Amanda

This is one of those recipes that reminds me how easy it can be to make something at home that feels a little more special than an ordinary weeknight dinner.

A really good piece of steak, onions slowly cooking in butter on the stove, bread getting golden in the pan and everyone inevitably wandering into the kitchen because dinner smells so good.

Those are some of my favorite meals to make.

Nothing overly complicated and nothing that requires an entire day in the kitchen. Just really good ingredients layered together into something my family genuinely looks forward to eating.

This steak sandwich has been on my blog since 2023, and I'm so happy to finally give it the little refresh it deserved.

I hope it becomes one of those recipes you come back to whenever you're craving a really good sandwich at home.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Blueberry Cinnamon Roll Loaf with Brown Butter Icing

There are few things better than pulling a warm cinnamon roll from the oven, but this Blueberry Cinnamon Roll Loaf with Brown Butter Icing might be my new favorite way to make them. It takes everything I love about a classic cinnamon roll—soft homemade dough, a sweet filling, and plenty of icing—and turns it into a beautiful twisted loaf filled with juicy blueberries.

Instead of a traditional brown sugar cinnamon filling, this loaf is layered with a homemade blueberry cinnamon filling made with blueberries, lemon juice, sugar, and just enough cinnamon to give it that familiar cinnamon roll warmth. Once rolled, sliced, and twisted, the blueberry filling creates beautiful ribbons throughout the loaf.

And then there’s the icing.

Brown butter gives a simple vanilla glaze a warm, nutty flavor that pairs so well with the blueberries. It’s sweet without taking over the entire loaf and melts into all those little twists and crevices.

This is the kind of recipe I love for a slow weekend morning, brunch with family, or even as a sweet addition to a holiday breakfast table.

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Why You'll Love This Blueberry Cinnamon Roll Loaf

This recipe starts with the same soft yeast dough I use for my cinnamon roll loaf, but the filling and icing completely transform it.

The blueberry filling is cooked before being added to the dough, creating a thick, jammy consistency that is much easier to roll and twist than using whole berries alone. A little lemon juice brightens the blueberries, while cinnamon gives the filling that unmistakable cinnamon roll flavor.

The loaf is then cut lengthwise and twisted before baking. Not only does this create a beautiful presentation, but it exposes some of the blueberry filling so you get ribbons of fruit throughout the finished loaf.

The final touch is a generous drizzle of homemade brown butter vanilla icing.

You get a little bit of everything in each slice: soft bread, sweet blueberries, warm cinnamon, bright lemon, and rich brown butter.

What Makes This Cinnamon Roll Loaf Different?

Traditional cinnamon rolls are usually rolled, sliced into individual rolls, placed in a baking dish, and frosted after baking.

For this recipe, we're taking that same basic idea and turning it into one beautiful loaf.

After spreading the blueberry filling over the dough, you'll roll it into one long log. Instead of slicing individual cinnamon rolls, you'll cut the entire log lengthwise to expose the layers inside.

The two pieces are then twisted around one another before baking.

It sounds fancy, but once you see the process, it's surprisingly simple. Those exposed blueberry swirls make the finished loaf beautiful enough for a special brunch while still feeling like cozy homemade comfort food.

The Secret to a Blueberry Filling That Doesn't Spill Everywhere

Fruit fillings can be tricky in cinnamon rolls because blueberries release quite a bit of liquid as they cook.

For this recipe, we're turning the blueberries into a quick homemade filling before assembling the loaf.

The blueberries cook with sugar, fresh lemon juice, and cinnamon until they begin to soften and release their juices. Then a small amount of cornstarch mixed with water is stirred in.

This thickens the mixture into a jam-like consistency that can actually be spread over the dough without immediately running everywhere.

The most important part is allowing the filling to cool completely before spreading it onto your dough. A warm filling can soften the dough and make rolling and twisting much more difficult.

Fresh vs. Frozen Blueberries

You can make this Blueberry Cinnamon Roll Loaf with either fresh or frozen blueberries.

Fresh blueberries are wonderful when they're in season, but frozen blueberries make this recipe something you can enjoy all year.

If you're using frozen blueberries, there's no need to thaw them first. Add them directly to your saucepan and keep in mind they may take a little longer to cook because of the extra moisture.

Either way, you're looking for a thick, spoonable filling rather than a runny blueberry sauce.

Why Add Cinnamon to Blueberry Filling?

Blueberry and lemon are naturally delicious together, but this is still a cinnamon roll loaf.

Adding a teaspoon of cinnamon to the blueberry filling gives the loaf a subtle warmth without overpowering the berries.

The cinnamon should sit quietly in the background rather than being the strongest flavor. You'll still taste blueberry first, followed by that familiar cinnamon-roll warmth.

Why This Dough Has Two Rises

Yeast dough needs time to develop its soft, airy texture.

For this recipe, the dough gets its first rise before it is rolled and filled. Cover the dough and leave it in a warm place for approximately 1½–2 hours, or until it has roughly doubled in size.

After the loaf has been filled, rolled, cut, and twisted, we're giving it a second, shorter rise of approximately 30–45 minutes.

That second rise allows the dough to become puffy again after all of the rolling and shaping.

Rather than watching the clock alone, pay attention to the dough. The temperature of your kitchen can affect how quickly yeast works. You're looking for a loaf that looks visibly puffier and softer before it goes into the oven.

How to Make Brown Butter

Brown butter is one of those simple kitchen techniques that makes such a difference in a recipe.

Place the butter in a light-colored saucepan over medium heat and allow it to melt. As it cooks, the butter will begin to foam.

Continue stirring or swirling the pan and watch the milk solids at the bottom. They'll gradually turn golden brown, and the butter will begin to smell warm and nutty.

Once you see those golden-brown bits and smell that unmistakable toasted aroma, remove the pan from the heat.

Brown butter can go from perfectly toasted to burned quickly, so don't walk away during those last few minutes.

For this recipe, we're using the brown butter in the icing rather than the dough, allowing us to keep the soft cinnamon roll dough while still getting plenty of that delicious brown butter flavor.

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Blueberry Cinnamon Roll Loaf with Brown Butter Icing

Ingredients

Dough

4½ teaspoons fast-acting dry yeast

¼ cup warm water

½ cup granulated sugar

½ cup butter, softened

1 large egg

1 teaspoon salt

1 cup milk

4 cups all-purpose flour, plus additional flour if needed

Blueberry Cinnamon Filling

1½ cups blueberries, fresh or frozen

⅓ cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1 tablespoon cornstarch

1 tablespoon water

Brown Butter Vanilla Icing

¼ cup brown butter

1½ cups powdered sugar

2 tablespoons milk, plus additional as needed

1 teaspoon vanilla extract

Pinch of sea salt

Instructions

1. Activate the Yeast

Add the warm water and yeast to a small bowl and gently stir.

Let the mixture sit for approximately 10 minutes, until the yeast looks foamy and active.

The water should be warm rather than hot. Water that is too hot can damage the yeast.

2. Make the Dough

While the yeast activates, add the sugar, softened butter, egg, milk, and salt to a large mixing bowl.

Mix with an electric mixer until well combined.

Add the activated yeast mixture and mix again until incorporated.

3. Add the Flour

Gradually add the flour, mixing as you go.

Once you've incorporated all 4 cups, continue mixing for another few minutes until a soft dough forms.

The dough should be slightly tacky but manageable.

If it is still too wet to form into a ball, add additional flour ¼ cup at a time, being careful not to add more than necessary.

4. First Rise

Form the dough into a ball and leave it in the bowl.

Cover with a clean kitchen towel or plastic wrap and place it in a warm area of your kitchen.

Allow the dough to rise for approximately 1½–2 hours, or until roughly doubled in size.

5. Make the Blueberry Cinnamon Filling

While the dough rises, add the blueberries, sugar, lemon juice, and cinnamon to a medium saucepan.

Cook over medium heat, stirring occasionally, until the blueberries begin to soften and release their juices.

Gently crush some of the berries with the back of your spoon while leaving some texture in the filling.

In a small bowl, whisk together the cornstarch and water until completely smooth.

Pour the cornstarch mixture into the blueberries and stir continuously for another 1–2 minutes, until the filling becomes thick and spreadable.

Remove from the heat, transfer to a bowl, and refrigerate until completely cooled.

6. Roll Out the Dough

Once the dough has doubled in size, lightly flour your work surface and use a rolling pin to roll the dough into a large rectangle approximately ¼ inch thick.

7. Add the Blueberry Filling

Spread the cooled blueberry cinnamon filling evenly over the dough.

Leave approximately ½ inch around the edges to make rolling easier and help prevent the filling from spilling out.

8. Roll the Loaf

Starting along one of the long sides, tightly roll the dough into a long log.

Gently pinch the seam to help seal it.

9. Cut and Twist

Using a sharp knife, carefully cut the log lengthwise down the center, creating two long pieces and exposing the blueberry layers inside.

Turn the pieces so the cut sides face upward.

Gently twist the two pieces around one another, trying to keep the exposed blueberry layers facing upward as much as possible.

Tuck both ends underneath the loaf.

Transfer the shaped loaf to a baking sheet lined with parchment paper.

10. Second Rise

Loosely cover the shaped loaf with a clean kitchen towel or plastic wrap.

Allow it to rise in a warm place for another 30–45 minutes, or until noticeably puffy.

Toward the end of the second rise, preheat the oven to 350°F.

11. Bake

Bake the loaf at 350°F for approximately 20–30 minutes, beginning to check it around the 20-minute mark.

The top should be beautifully golden brown and the dough in the center should be baked through.

Because the blueberry filling adds moisture, your loaf may need slightly longer than a traditional cinnamon roll loaf.

If the top is browning too quickly before the center is finished, loosely cover it with aluminum foil for the remainder of the baking time.

Remove from the oven and allow it to cool for approximately 15–20 minutes before icing.

Make the Brown Butter Icing

While the loaf cools, make the icing.

Brown ¼ cup butter in a small saucepan over medium heat until the milk solids become golden brown and the butter develops a nutty aroma.

Remove from the heat and allow it to cool slightly.

Whisk together the brown butter, powdered sugar, 2 tablespoons milk, vanilla extract, and a pinch of sea salt.

Continue whisking until completely smooth.

If the icing is too thick, add additional milk 1 teaspoon at a time until you reach your desired consistency.

Drizzle generously over the slightly warm loaf, allowing the icing to fall into all of those blueberry-filled twists.

Slice, serve, and enjoy!

Can I Make This Blueberry Cinnamon Roll Loaf Ahead of Time?

Yes. If you're serving the loaf for brunch or a special morning, you can prepare some of the components ahead of time.

The blueberry filling is especially easy to make in advance. Prepare it, transfer it to an airtight container, and refrigerate until you're ready to assemble your loaf.

You can also brown the butter for the icing ahead of time and refrigerate it separately.

For the freshest texture, I prefer baking the loaf the day I plan to serve it.

How to Store Leftover Blueberry Cinnamon Roll Loaf

Store leftover loaf tightly covered or in an airtight container.

For short-term storage, keep it at room temperature for up to about two days. For longer storage, refrigerate the loaf.

You can also freeze individual slices. Wrap them well before placing them into a freezer-safe container or bag.

When you're ready for another piece, gently warm an individual slice before serving. The slightly warmed blueberry filling and brown butter icing are especially delicious.

What to Serve with Blueberry Cinnamon Roll Loaf

This loaf is beautiful enough to be the centerpiece of a brunch spread.

Serve it alongside fresh fruit, eggs, bacon, coffee, or a homemade latte for a complete breakfast.

It's also sweet enough to stand on its own as an afternoon treat or dessert.

Because the loaf has both blueberry and brown butter flavors, I especially love it alongside a simple cup of hot coffee where neither one has to compete with another strong flavor.

Other Cinnamon Roll Recipes You'll Love

If you love this Blueberry Cinnamon Roll Loaf, try some of my other homemade cinnamon roll recipes next:

Sweet Perfection: Baking the Ultimate Cinnamon Roll Loaf with Espresso Glaze

Sweet Serenity: Mastering the Art of Pumpkin Cinnamon Rolls with Cream Cheese Icing

Blackberry Cinnamon Rolls with Mascarpone Frosting

More Breakfast & Brunch Recipes

Savory Sausage, Crisp Bacon, and a Sweet Maple Dijon Spread Delight!

Pumpkin Pie Overnight Oats with a Hard Chocolate Top

Soft Cream Cheese Lemon Blueberry Scones

Berry Custard Puff Pastry Tart

Blueberry Orange Glazed Muffins

Banana Bread Recipe

Pumpkin Coffee Cake with Pecan Crumbles

A Sweet and Delicious Recipe for Lemon Poppyseed Bread

Indulge in Delicious Personal Pear Tarts

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Whether you're planning a weekend brunch, baking something special for your family, or simply looking for a new blueberry recipe to add to your collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Easy Slow Cooker Pulled Pork

Tender, Juicy & Perfect Every Time

There are certain recipes that become staples in our home because they make life just a little easier, and this Easy Slow Cooker Pulled Pork is one of them.

With just a few minutes of prep, the slow cooker transforms a simple pork shoulder into incredibly tender, flavorful pulled pork that's perfect for everything from busy weeknight dinners to backyard barbecues and family gatherings. It's one of those recipes that fills the house with the most incredible aroma and always brings everyone into the kitchen asking when dinner will be ready.

One of my favorite things about this recipe is how versatile it is. We pile it onto toasted brioche buns, tuck it into tacos, spoon it over baked potatoes, or use the leftovers for nachos the next day. It freezes beautifully, reheats wonderfully, and somehow tastes even better after the flavors have had more time to come together.

If you're looking for a dependable recipe that's simple enough for everyday dinners but special enough for entertaining, this slow cooker pulled pork is one you'll find yourself making again and again.

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Why You'll Love This Recipe

This recipe has become one of my favorite meals because it's almost effortless while delivering incredible flavor every single time.

You'll love it because it's:

• Made with simple pantry ingredients

• Perfect for meal prep

• Great for feeding a crowd

• Tender, juicy, and flavorful

• Freezer friendly

• Easy enough for busy weeknights

• Perfect for sandwiches, tacos, rice bowls, nachos, and baked potatoes

• A wonderful recipe for summer barbecues, football season, and family gatherings

Ingredient Notes

Simple ingredients come together to create rich, slow-cooked flavor.

Pork Shoulder

Pork shoulder (also called pork butt or Boston butt) is my favorite cut because of its beautiful marbling. As it cooks low and slow, the fat melts into the meat, creating incredibly tender pulled pork.

Chicken Broth

A little broth helps keep the pork moist while creating flavorful cooking juices you'll want to stir back into the shredded meat.

Brown Sugar

Brown sugar balances the smoky spices while helping develop a beautiful caramelized crust during searing.

Red Onion

As the onion slowly cooks, it melts into the juices, adding sweetness and another layer of flavor.

The Spice Blend

Paprika, cumin, garlic, onion powder, and just a touch of cayenne create a smoky seasoning that's flavorful without being overly spicy.

Kitchen Tools

You'll only need a few kitchen staples.

• Slow cooker

• Chef's knife

• Cutting board

• Small mixing bowl

• Measuring spoons

• Two forks for shredding

I've linked all of my favorite slow cooker essentials, knives, and everyday kitchen tools in my Kitchen Essentials below.

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Easy Slow Cooker Pulled Pork Recipe

Ingredients

Pulled Pork

• 5-pound pork shoulder or pork butt

• 1 medium red onion, thinly sliced

• ¾ cup chicken broth

• 3 tablespoons olive oil

Dry Rub

• 2 teaspoons fine sea salt

• 1½ teaspoons black pepper

• 2 teaspoons paprika

• 1½ teaspoons garlic powder

• ¾ teaspoon onion powder

• ¾ teaspoon chili powder

• ½ teaspoon cayenne pepper (optional)

• 1½ teaspoons ground cumin

• ¼ cup packed brown sugar

Instructions

Step 1

Heat the olive oil in your 360 Cookware slow cooker insert or a large skillet over medium heat.

Add the sliced red onion and sauté for about 2–3 minutes, just until it begins to soften.

Step 2

While the onion cooks, combine all of the dry rub ingredients in a small bowl.

Pat the pork shoulder dry with paper towels, then generously coat every side with the seasoning mixture, pressing it into the meat.

Move the onions to the side of the pan and carefully add the pork.

Sear for 4–5 minutes per side, creating a deep golden crust.

Step 3

Transfer the insert to the slow cooker base (or transfer everything into your slow cooker if using a skillet).

Pour the chicken broth around the pork, being careful not to wash away the seasoning on top.

Cover and cook:

• LOW: 7–8 hours

• HIGH: 4–5 hours

The pork is ready when it easily falls apart with two forks and reaches an internal temperature of approximately 200–205°F.

Step 4

Transfer the pork to a cutting board.

Allow it to rest for 10 minutes, then shred using two forks.

Return the shredded pork to the slow cooker and toss it with the cooking juices and onions until evenly coated.

Serve warm however you like.

Amanda's Quick Tips

• Don't skip the searing—it adds incredible flavor.

• Shred the pork directly into the cooking juices.

• If the pork isn't shredding easily, let it cook a little longer.

• Brioche buns make incredible pulled pork sandwiches.

• Leftovers taste even better the next day.

Amanda's Tips

One of the reasons I love this recipe so much is because it's incredibly forgiving, but these simple tips will help you make the best pulled pork every single time.

Sear Before Slow Cooking

Although it's tempting to skip this step, searing the pork creates a flavorful crust that adds richness to the finished dish. It only takes a few extra minutes and is well worth the effort.

Let It Rest Before Shredding

Once the pork has finished cooking, allow it to rest for about 10 minutes before shredding. This helps the juices redistribute throughout the meat, keeping every bite tender and flavorful.

Toss It Back Into the Juices

After shredding, return the pork to the slow cooker and mix it into the cooking juices and onions. This is my favorite trick for keeping pulled pork incredibly juicy.

Taste Before Serving

Every pork shoulder is a little different. Taste the finished pork before serving and add an extra pinch of salt or black pepper if needed.

Perfect for Meal Prep

This recipe makes a generous amount and reheats beautifully, making it one of my favorite meals to prepare ahead for busy weeks.

Easy Variations

This recipe is wonderfully versatile and can be used in so many different ways.

BBQ Pulled Pork

Stir your favorite barbecue sauce into the shredded pork just before serving.

Mexican-Inspired Pulled Pork

Add fresh lime juice and chopped cilantro after shredding. Serve in tacos, burritos, quesadillas, or rice bowls.

Hawaiian Pulled Pork

Top with grilled pineapple and pickled red onions for a sweet and savory combination.

Carolina Style

Skip the barbecue sauce and serve with a tangy vinegar-based sauce instead.

Spicy Pulled Pork

Add additional cayenne pepper or stir in chopped chipotle peppers in adobo sauce after shredding.

Make Ahead Tips

This is one of my favorite recipes for entertaining because almost all of the work can be done ahead of time.

Cook the pork the day before, shred it, and store it in the refrigerator with all of the cooking juices.

The next day, simply warm everything together in the slow cooker on the Warm setting until heated through.

It's one less thing to worry about when hosting family or friends.

Storage & Freezing

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze portions with some of the cooking juices for up to 3 months.

To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the slow cooker until heated through.

Frequently Asked Questions

What's the best cut of pork for pulled pork?

Pork shoulder or pork butt are the best choices because they have enough marbling to become incredibly tender during slow cooking.

Can I skip searing the pork?

Yes, but I highly recommend taking a few extra minutes to sear it first for the best flavor.

How do I know when it's done?

The pork should easily pull apart with two forks and reach an internal temperature of about 200–205°F.

Can I cook it overnight?

Absolutely. Cooking on LOW overnight works beautifully.

Can I freeze leftovers?

Yes! Freeze the shredded pork with some of the cooking juices to help it stay moist when reheated.

Can I use barbecue sauce?

Definitely. Stir it in after shredding or serve it on the side so everyone can customize their meal.

Why isn't my pork shredding?

It simply needs more time. Continue cooking until it falls apart effortlessly.

What's the best bread for sandwiches?

Soft brioche buns are my favorite, but potato rolls, ciabatta, or Kaiser rolls are all excellent options.

Can I make this ahead for a party?

Yes! In fact, I think it tastes even better the next day after the flavors have had more time to develop.

Is this recipe spicy?

Not really. The cayenne adds a subtle warmth, but you can reduce or omit it if you prefer.

Ways to Serve Pulled Pork

One of the best things about this recipe is how many meals you can make from it.

Try serving it:

• On toasted brioche buns

• In tacos

• On nachos

• Over baked potatoes

• In rice bowls

• Inside quesadillas

• On flatbread pizzas

• In sliders for parties

• Stuffed into baked sweet potatoes

• Over macaroni and cheese

It's one of those recipes that never gets old because every meal feels a little different.

What to Serve with Pulled Pork

Complete your meal with one (or several) of these favorite sides:

• Creamy coleslaw

• Slow Cooker Baked Beans

• Macaroni and cheese

• Cornbread

• Potato salad

• Roasted vegetables

• Sweet potato fries

• Watermelon slices

• Fresh fruit salad

• Pickles

More Dinner Recipes You'll Love

If your family enjoys comforting, easy dinners like this one, here are a few more favorites from Amanda's Kitchen:

• Easy Skillet Chicken Pot Pie with Biscuits

• Apple-Glazed Chicken Thighs

• Italian Lasagna Soup

• Chicken Tortilla Soup

• Stuffed Italian Sausage Pasta Shells

• Chorizo One Pan Dinner

• Slow Cooker Braised Short Ribs

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I've linked my favorite slow cooker, Dutch oven, knives, cutting boards, measuring tools, and everyday kitchen essentials that I use to make recipes like this one.

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Save This Recipe

Whether you're planning a backyard barbecue, feeding a crowd, or simply looking for an easy family dinner, I've included the printable recipe card below so it's easy to save, print, and make again whenever you need it.

This is one of those timeless recipes that always earns a spot back on the menu.

A Note From Amanda

Some of my favorite recipes aren't the ones that require fancy ingredients or hours in the kitchen. They're the ones that bring people together around the table, leave plenty of leftovers to enjoy the next day, and become part of family traditions.

This pulled pork is one of those recipes in our home. It's simple enough for an ordinary Tuesday night but special enough for birthdays, holidays, game days, and backyard gatherings with the people we love most.

I hope it becomes one of those dependable recipes your family asks for again and again.

"Taste and see that the Lord is good; blessed is the one who takes refuge in Him."
Psalm 34:8

Made with love for the people you love.

Caramelized Onion & Mushroom Chicken Thighs

A Cozy One-Pan Chicken Dinner

There are certain dinners that feel a little special without requiring an entire afternoon in the kitchen, and these Caramelized Onion & Mushroom Chicken Thighs are exactly that.

Bone-in, skin-on chicken thighs are seasoned simply and seared until the skin is beautifully golden and crisp. In the same skillet, thinly sliced onions slowly caramelize before mushrooms, fresh rosemary, thyme, and broth are added to create a rich, savory pan sauce.

Everything comes together in one skillet, allowing all of those browned bits from the chicken to become part of the sauce. The result is tender, juicy chicken surrounded by buttery mushrooms and sweet caramelized onions that taste like something you might order at a cozy little restaurant.

Serve it over creamy mashed potatoes, buttered noodles, or rice to soak up every bit of the sauce. Add a simple green vegetable or salad and you have a comforting family dinner that feels just as appropriate for a weeknight as it does for Sunday dinner with family.

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Why You'll Love This Recipe

This is one of those recipes that takes simple ingredients and turns them into something incredibly comforting.

You'll love it because it's:

• Made primarily in one skillet

• Full of rich, savory flavor

• Made with simple ingredients

• Perfect for cozy fall and winter dinners

• Easy enough for a weeknight

• Beautiful enough to serve when entertaining

• Delicious with mashed potatoes, rice, or noodles

• Made with bone-in chicken thighs that stay wonderfully juicy

• Finished with an easy pan sauce rather than a heavy cream sauce

The combination of crispy chicken, sweet onions, earthy mushrooms, and fresh herbs makes every bite feel much more special than the amount of work involved.

Why Chicken Thighs Work So Well

Bone-in, skin-on chicken thighs are perfect for skillet recipes like this because they stay tender and juicy as they cook.

Searing them skin-side down also creates a beautifully crisp exterior while leaving behind flavorful browned bits in the skillet.

Don't clean that pan.

Those little browned pieces are exactly what you want when you begin cooking the onions. As you add the butter, onions, mushrooms, and broth, all of that flavor works its way into the sauce.

Ingredient Notes

Chicken Thighs

I use bone-in, skin-on chicken thighs for the best flavor and texture. Pat them very dry before seasoning so the skin can become crisp when it hits the hot skillet.

Onion

Use one large onion sliced thinly. Giving the onion enough time to slowly turn golden brings out its natural sweetness and creates much more flavor than simply sautéing it for a few minutes.

Mushrooms

I like brown mushrooms, such as cremini or baby bella mushrooms, because they have a slightly deeper flavor than white button mushrooms.

Butter

Butter helps brown the chicken and gives the onions and mushrooms a rich flavor. The recipe uses 4 tablespoons total, divided between the chicken and vegetables.

Fresh Rosemary & Thyme

Fresh herbs give the pan sauce that cozy, savory flavor that works so beautifully with chicken and mushrooms.

Vegetable Broth

Broth loosens all of the flavorful browned bits from the skillet and creates the simple sauce surrounding the chicken.

Kitchen Tools

You don't need many tools for this dinner, which is another reason I love it.

• Large stainless steel or oven-safe skillet

• Sharp chef's knife

• Cutting board

• Small bowl for seasoning

• Tongs

• Wooden spoon

• Meat thermometer

I've linked some of the pans, knives, utensils, and other everyday pieces I use most often in my Kitchen Essentials shelf.

SHOP MY KITCHEN ESSENTIALS

Caramelized Onion & Mushroom Chicken Thighs Recipe

Prep Time: 15 minutes
Cook Time: Approximately 45 minutes
Total Time: Approximately 1 hour
Servings: 6

Ingredients

• 6–8 bone-in, skin-on chicken thighs

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ¼ teaspoon paprika

• 4 tablespoons salted butter, divided

• 1 large onion, thinly sliced

• 8 ounces brown mushrooms, sliced

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 cup vegetable broth

• 1 teaspoon dried thyme

• Olive oil, if needed

• Fresh thyme, for garnish

Instructions

Step 1: Prepare the Chicken

Heat a large skillet over medium-high heat.

While the skillet heats, pat the chicken thighs thoroughly dry with paper towels. Removing as much surface moisture as possible is one of the keys to achieving beautifully crisp skin.

In a small bowl, combine the sea salt, black pepper, onion powder, garlic powder, and paprika.

Season the chicken generously on both sides.

Step 2: Sear the Chicken

Add 2 tablespoons of salted butter to the hot skillet and allow it to melt.

Place the chicken thighs skin-side down in the skillet, being careful not to overcrowd the pan. Work in batches if necessary.

Leave the chicken undisturbed for approximately 5–7 minutes. When the skin has developed a deep golden crust, it should release easily from the skillet.

Flip and sear the second side for another 5–7 minutes.

Transfer the chicken to a plate and loosely cover while you prepare the onions and mushrooms.

The chicken does not need to be completely cooked through at this point.

Step 3: Caramelize the Onion

Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the same skillet.

Use a wooden spoon to gently loosen the flavorful browned bits left behind from the chicken.

Add the thinly sliced onion.

Cook for approximately 15 minutes, stirring regularly, until the onion becomes soft, golden, and caramelized.

If the skillet begins to look dry, add a small drizzle of olive oil.

Step 4: Add the Mushrooms & Herbs

Add the sliced mushrooms, rosemary sprigs, fresh thyme sprigs, and dried thyme.

Cook until the mushrooms soften and begin to brown, approximately 5–7 minutes.

Step 5: Make the Pan Sauce

Pour in the vegetable broth.

Use your wooden spoon to scrape the bottom of the skillet so all of those flavorful browned bits become part of the sauce.

Bring the mixture to a gentle simmer and cook for approximately 5 minutes.

Step 6: Finish the Chicken

Return the chicken thighs to the skillet, nestling them into the onions and mushrooms while keeping as much of the crispy skin above the liquid as possible.

Continue cooking gently until the thickest part of each chicken thigh reaches a safe internal temperature of 165°F.

Depending on the size of your chicken thighs and how far they cooked during searing, this will generally take another 10–15 minutes.

Spoon some of the sauce over the chicken as it cooks, avoiding the crispy skin when possible.

Step 7: Serve

Remove the rosemary and thyme stems.

Taste the sauce and adjust the salt and pepper if needed.

Serve the chicken warm with plenty of caramelized onions, mushrooms, and pan sauce spooned around it.

Finish with fresh thyme if desired.

Enjoy!

Amanda's Quick Tips

• Pat the chicken completely dry before seasoning.

• Don't move the chicken while the skin is searing.

• If it sticks to the skillet, give it another minute before trying to flip it.

• Don't rush the onions; their slow caramelization is where so much of the flavor develops.

• Cook mushrooms until their moisture has released and they begin to brown.

• Keep the crispy chicken skin mostly above the sauce.

• Always use the internal temperature rather than cooking time alone to determine when chicken is done.

How to Get Crispy Chicken Thigh Skin

The difference between good skillet chicken and really good skillet chicken often comes down to the skin.

First, make sure your chicken is dry. Moisture creates steam, which works against browning.

Next, make sure the skillet is hot before adding the chicken.

Once the chicken goes into the pan, resist the temptation to move it around. Let it develop a crust.

One of my favorite tricks when cooking with stainless steel is simply waiting. If your chicken is firmly stuck to the skillet when you try to flip it, it often hasn't developed its crust yet. Give it another minute and try again.

Finally, when the chicken returns to the sauce, keep the skin above the liquid as much as possible so you don't lose all of that beautiful texture you just created.

How to Caramelize Onions for Chicken

Caramelized onions aren't difficult, but they do require a little patience.

Keep the heat around medium-low and allow the onions to cook gradually rather than trying to brown them quickly over high heat.

Stir them regularly so they cook evenly and pick up the browned bits from the chicken.

You'll know they're ready when they're soft, deeply golden, and noticeably sweeter than when they went into the pan.

Those 15 minutes make a huge difference in the finished dish, so this is one step I wouldn't rush.

Amanda's Tips

Don't Overcrowd the Skillet

If your chicken thighs don't comfortably fit without touching, sear them in batches. Overcrowding lowers the temperature of the pan and can cause the chicken to steam instead of brown.

Give the Mushrooms Time to Brown

Just like the chicken, mushrooms develop more flavor when they're given time to brown.

Use a Meat Thermometer

Chicken thighs vary considerably in size, which makes an internal temperature much more reliable than an exact cooking time.

Taste Your Sauce at the End

The chicken, butter, and broth all contribute salt to the final sauce. Wait until everything has cooked together before deciding whether it needs more seasoning.

Can I Use Boneless Chicken Thighs?

Yes.

Boneless, skinless chicken thighs can be used, but they'll cook more quickly and you won't get the same crispy-skin element.

Sear them until browned and begin checking their internal temperature earlier when you return them to the skillet.

If you have the choice, I prefer bone-in, skin-on thighs for this particular recipe because their richness works beautifully with the caramelized onions and mushrooms.

Easy Variations

Creamy Mushroom Chicken

After the chicken is fully cooked, remove it briefly and stir a splash of heavy cream into the sauce. Simmer gently until slightly thickened, then return the chicken to the skillet.

Garlic Mushroom Chicken

Add 2–3 cloves of minced garlic during the final minute of cooking the mushrooms.

White Wine Mushroom Chicken

Replace part of the broth with a dry white wine. Allow the wine to simmer for a few minutes before adding the remaining broth.

Extra Herb Chicken

Add additional rosemary and thyme for a more pronounced herb flavor.

Parmesan Mushroom Chicken

Finish the mushrooms and onions with freshly grated Parmesan just before serving.

What to Serve with Caramelized Onion & Mushroom Chicken

The sauce is one of the best parts of this recipe, so I especially love sides that can soak it up.

Try serving it with:

• Creamy mashed potatoes

• Buttered egg noodles

• Steamed rice

• Roasted potatoes

• Creamy polenta

• Crusty bread

• Roasted asparagus

• Green beans

• Roasted broccoli

• Simple arugula salad

• Mixed greens with lemon vinaigrette

For a particularly cozy dinner, mashed potatoes and a simple green vegetable would be my first choice.

Make Ahead Tips

You can slice the onions and mushrooms and mix the seasoning blend earlier in the day to make dinner prep faster.

I prefer cooking the chicken fresh so the skin stays as crisp as possible.

If you're making the entire meal ahead, store the chicken and sauce together and use the reheating method below.

How to Store Leftovers

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 3–4 days.

For longer storage, the cooked chicken and sauce can be frozen in an airtight freezer-safe container for up to 3 months.

Keep in mind that mushrooms may have a slightly softer texture after freezing and reheating.

How to Reheat Chicken Thighs

For the best texture, place the chicken and sauce in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven until heated through.

You can remove the foil toward the end of reheating to help the chicken skin regain some of its texture.

Individual portions can also be reheated gently on the stovetop.

Frequently Asked Questions

What mushrooms are best with chicken thighs?

Cremini or baby bella mushrooms are my first choice because their deeper, earthy flavor works particularly well with caramelized onions and chicken.

Can I use white mushrooms?

Absolutely. White button mushrooms will also work.

Can I use chicken breasts?

You can, although you'll need to adjust the cooking time carefully because chicken breasts are leaner and can dry out more easily.

Do I have to use bone-in chicken thighs?

No. Boneless thighs work, but bone-in, skin-on chicken thighs give this recipe its best flavor and texture.

How do I know when chicken thighs are done?

Use an instant-read thermometer inserted into the thickest portion of the chicken without touching the bone. Chicken is safe once it reaches 165°F.

Why is my chicken skin not crispy?

The most common causes are excess moisture on the chicken, a skillet that wasn't hot enough, overcrowding, or moving the chicken before a crust had time to form.

How long does it take to caramelize the onions?

For this recipe, plan on approximately 15 minutes. We're looking for soft, deeply golden onions rather than the much darker onions used in something like French onion soup.

Can I make this dairy-free?

Yes. Replace the butter with your preferred cooking oil or dairy-free butter.

Can I make the sauce creamy?

Yes. A splash of heavy cream added at the end creates a delicious creamy mushroom sauce.

What should I serve with mushroom chicken thighs?

Mashed potatoes, rice, noodles, polenta, or crusty bread are especially good because they soak up the pan sauce.

More Cozy Dinner Recipes You'll Love

If you enjoyed these Caramelized Onion & Mushroom Chicken Thighs, you may also enjoy these comforting recipes from Amanda's Kitchen:

Easy Skillet Chicken Pot Pie with Biscuits

A cozy one-pan chicken dinner topped with golden, flaky biscuits.

Apple-Glazed Chicken Thighs

Another simple chicken thigh dinner with a sweet and savory seasonal glaze.

Creamy Chicken & Mushroom Couscous Soup

Perfect if you love the chicken and mushroom combination in this recipe.

Italian Penicillin Soup

A warm, comforting soup that's perfect for cooler evenings.

Italian Lasagna Soup

All of the cozy flavors of lasagna in an easy soup.

Slow Cooker Pulled Pork

An easy make-ahead dinner that's perfect for busy weeks and feeding a crowd.

Shop My Kitchen Favorites

I've gathered the cookware, knives, serving pieces, and everyday kitchen essentials I reach for when making recipes like this in my Kitchen Essentials shelf.

SHOP MY KITCHEN ESSENTIALS

Save This Recipe

Whether you're looking for a cozy weeknight dinner or something a little special to make for family and friends, save these Caramelized Onion & Mushroom Chicken Thighs for the next time you're craving a warm, savory skillet dinner.

I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and come back to the recipe whenever you need it.

A Note From Amanda

Some of my favorite dinners are the ones that turn simple ingredients into something that feels a little more special.

Chicken, onions, and mushrooms aren't complicated ingredients, but giving each one the time to develop its flavor completely changes the finished dish. The crispy chicken, sweet onions, earthy mushrooms, and warm herbs make this one of those meals that feels comforting from the moment it starts cooking.

I hope this becomes one of those recipes you pull out on cool evenings when you want something warm on the table and everyone gathered around it.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Brown Butter Chocolate Drizzle Shortbread Cookies

Brown Butter Chocolate Drizzle Shortbread Cookies

An Easy Christmas Shortbread Cookie

There are certain recipes that instantly make the kitchen feel like Christmas, and these Brown Butter Chocolate Drizzle Shortbread Cookies are one of them.

Classic shortbread is already one of my favorite cookies to make during the holidays because it's simple, buttery, and perfect for cutting into festive shapes. Browning the butter first takes these cookies somewhere completely different. It gives them a warm, nutty flavor that makes such a simple cookie taste incredibly special.

Once baked, I drizzle each shortbread cookie with melted milk chocolate and finish it with a sprinkle of sparkling cane sugar. I love cutting mine into Christmas trees, but you can use this dough with your favorite holiday cookie cutters and make them your own.

They're beautiful enough to set out at a Christmas party or package up as a homemade gift, but they're also the kind of cookie I love having in the kitchen throughout December with a cup of coffee.

If you're looking for an easy Christmas cookie that's a little different from traditional sugar cookies, these brown butter shortbread cookies deserve a place on your holiday baking list.

Skip to the Recipe

Why You'll Love These Brown Butter Shortbread Cookies

These cookies have everything I want in a Christmas cookie without requiring complicated decorating.

You'll love them because they're:

• Rich and buttery with a slightly nutty brown butter flavor

• Made with simple pantry ingredients

• Easy to cut into different holiday shapes

• Finished with milk chocolate and sparkling cane sugar

• Beautiful for Christmas cookie trays

• Perfect for gifting

• Easy to make ahead

• Delicious alongside coffee, tea, or hot chocolate

They also look much more elaborate than they actually are, which is always a win during the busiest time of year.

What Makes Brown Butter So Good in Shortbread?

Traditional shortbread gets most of its flavor from butter, which makes browning that butter particularly worthwhile.

As butter cooks, the milk solids begin to toast and turn golden brown. The flavor changes from simply buttery to rich, nutty, and almost caramel-like.

Because shortbread has so few ingredients, you can really taste that difference in the finished cookie.

The important part is allowing the brown butter to cool and become solid again before making the dough. Using it while it's still warm and liquid would change the texture of the shortbread.

Ingredient Notes

These cookies only require a handful of ingredients, so each one has a purpose.

Brown Butter

This is what makes the recipe special. Brown the butter until the milk solids turn golden and it smells wonderfully nutty, then cool it completely before making your dough.

All-Purpose Flour

Regular all-purpose flour gives the cookies their classic tender, crumbly shortbread texture.

Granulated + Powdered Sugar

I use both sugars here. Granulated sugar provides sweetness and a little structure, while powdered sugar contributes to that delicate, melt-in-your-mouth texture.

Vanilla

Vanilla complements the warm flavor of the brown butter without overpowering it.

Whole Milk

Shortbread dough naturally looks crumbly. Add the milk one tablespoon at a time, stopping as soon as the dough holds together.

Milk Chocolate

The chocolate drizzle makes these feel extra special for Christmas. Milk chocolate is my favorite with the brown butter, although semi-sweet or dark chocolate would also work.

Cane Sugar

A final sprinkle of coarse cane sugar adds a beautiful sparkle and a subtle crunch.

Kitchen Tools

You don't need anything complicated for this recipe.

• Small saucepan

• Stand mixer or electric hand mixer

• Large mixing bowl

• Measuring cups and spoons

• Rolling pin

• Christmas cookie cutters

• Baking sheets

• Parchment paper

• Cooling rack

• Microwave-safe bowl or double boiler for chocolate

• Piping bag or small zip-top bag for drizzling

I've gathered my favorite holiday baking pieces, cookie cutters, serving platters, linens, and Christmas kitchen finds in my Christmas in the Kitchen collection.

Brown Butter Chocolate Drizzle Shortbread Cookies Recipe

Prep Time: 25 minutes
Chill Time: 1 hour 30 minutes
Bake Time: 12–14 minutes per batch
Servings: Approximately 20–24 cookies, depending on cookie cutter size

Ingredients

Brown Butter Shortbread

• 1 cup brown butter, cooled

• 1 teaspoon vanilla extract

• 2¼ cups all-purpose flour

• ½ teaspoon sea salt

• ¼ cup granulated sugar

• ½ cup powdered sugar

• 3 tablespoons whole milk, as needed

For Topping

• Milk chocolate, melted, for drizzling

• Coarse cane sugar, for sprinkling

Instructions

Step 1: Brown the Butter

Add butter to a light-colored saucepan over medium heat.

Allow the butter to melt completely. Continue cooking, stirring or swirling the pan frequently.

The butter will foam and then begin to develop golden-brown specks along the bottom of the pan. Once it smells nutty and toasted and the milk solids are golden brown, immediately remove it from the heat.

Be careful during these final moments because browned butter can go from perfectly toasted to burned quickly.

Pour the brown butter, including all of those flavorful browned bits, into a heat-safe bowl.

Allow it to come to room temperature, then refrigerate for approximately 30 minutes, or until cooled and no longer liquid.

Step 2: Make the Shortbread Dough

In a large mixing bowl, combine the flour, sea salt, granulated sugar, and powdered sugar.

Add the cooled brown butter and vanilla.

Mix until everything is combined. The dough will look crumbly at this stage.

Step 3: Add the Milk

Add whole milk 1 tablespoon at a time, mixing after each addition.

Stop adding milk as soon as the dough begins to come together when pressed between your fingers.

I typically use about 3 tablespoons, but you may need slightly less depending on your flour and butter.

Avoid adding too much milk—the dough should still feel like shortbread rather than a soft sugar-cookie dough.

Step 4: Chill

Form the dough into a flattened disc and place it in a zip-top bag or wrap tightly.

Refrigerate for 1 hour.

Step 5: Roll and Cut

Preheat the oven to 325°F.

Line baking sheets with parchment paper.

Lightly flour your work surface and rolling pin.

Roll the chilled dough to approximately ¼-inch thick.

Cut the dough using your favorite Christmas cookie cutters. I love using Christmas trees for this recipe.

Transfer the cookies carefully to the prepared baking sheets.

Step 6: Bake

Bake for 12–14 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden color.

Shortbread should remain fairly pale, so don't wait for the cookies to become deeply browned.

Allow them to cool on the baking sheet for several minutes before carefully transferring them to a cooling rack.

Step 7: Decorate

Allow the cookies to cool completely.

Melt the milk chocolate until smooth and drizzle it back and forth across each cookie.

Immediately sprinkle with coarse cane sugar while the chocolate is still wet.

Allow the chocolate to set before serving or storing.

Enjoy!

Amanda's Quick Tips

• Watch the butter closely once you begin seeing golden flecks.

• Cool the brown butter before adding it to the dough.

• Add milk gradually rather than pouring it in all at once.

• Don't overwork your shortbread dough.

• Roll the dough evenly so all of the cookies bake at approximately the same rate.

• Let the cookies cool completely before adding chocolate.

• Add the cane sugar immediately after drizzling so it sticks to the chocolate.

How to Know When Brown Butter Is Ready

Brown butter sounds fancy, but once you know what you're looking for, it's incredibly simple.

As the butter cooks, you'll notice three stages:

First, it melts.

Then it begins to foam.

Finally, you'll see little golden-brown milk solids forming at the bottom of the pan and notice a distinctly toasted, nutty aroma.

That's your cue to remove it from the heat.

I recommend using a light-colored saucepan when possible because it makes those browned milk solids much easier to see.

Amanda's Tips for Perfect Shortbread

Don't Add Too Much Milk

This is probably the most important tip.

Shortbread dough is naturally more crumbly than traditional cookie dough. Don't keep adding milk simply because it doesn't look like sugar-cookie dough.

When you squeeze a little dough in your hand and it stays together, you're ready.

Keep the Dough Cold

Chilling helps the butter firm back up and keeps your Christmas shapes more defined while baking.

If the dough becomes particularly warm while you're rolling and cutting, place the cut cookies in the refrigerator for 10–15 minutes before baking.

Don't Overbake

You want the cookies set with just the faintest hint of golden color around the edges.

Shortbread that is baked too long can lose its wonderfully tender texture.

Let Them Cool Before Decorating

Warm cookies can cause your chocolate drizzle to melt and spread. Wait until the shortbread is completely cool before decorating.

Brown Butter Shortbread for Christmas Gifting

These cookies make such a beautiful homemade Christmas gift because they're sturdy enough to package while still feeling special.

Once the chocolate has completely set, arrange them in:

• A Christmas cookie tin

• A kraft bakery box tied with ribbon

• A glass cookie jar

• Cellophane treat bags

• A small basket with coffee or tea

I especially love the idea of pairing them with a pretty holiday mug for a simple hostess or neighbor gift.

What to Serve with Christmas Shortbread Cookies

These cookies are wonderful on their own, but I especially love them alongside:

• Hot coffee

• Cappuccino

• Hot chocolate

• Tea

• Warm apple cider

• A Christmas dessert board

• Fresh berries

• Other Christmas cookies

They would also be beautiful arranged on a dessert table after Christmas dinner.

Christmas in the Kitchen

Christmas is one of my favorite times to make the kitchen feel extra special.

I've gathered the pieces I reach for during holiday baking and entertaining—from Christmas cookie cutters and baking essentials to pretty serving pieces, festive linens, mugs, and little details that make an afternoon of baking feel like part of the celebration.

SHOP CHRISTMAS IN THE KITCHEN

Frequently Asked Questions

Why is my shortbread dough crumbly?

Shortbread dough is supposed to be somewhat crumbly. Add the whole milk one tablespoon at a time until the dough holds together when pressed.

Why do I need to chill the brown butter?

Browning melts the butter completely. Cooling it allows the fat to firm again so the shortbread maintains the proper texture.

Can I use regular butter instead?

Yes, although you'll lose the deep toasted flavor that makes this recipe special.

Can I make the dough ahead?

Yes. Prepare the dough, wrap it tightly, and refrigerate it until you're ready to roll and bake.

How thick should I roll shortbread cookies?

Approximately ¼ inch thick works beautifully for cut-out shortbread.

How do I keep the cookies from spreading?

Keep the dough chilled and avoid placing cookie dough onto warm baking sheets.

Can I use different chocolate?

Absolutely. Milk, semi-sweet, dark, and white chocolate all work.

When are shortbread cookies done?

The cookies should be set and still fairly pale, with perhaps a very light golden color around the edges.

Can I freeze the dough?

Yes. Wrap it tightly before freezing, thaw it overnight in the refrigerator, and then roll, cut, and bake.

Are these good for Christmas cookie boxes?

Yes. Shortbread is an especially good cookie-box choice because it holds its shape and travels well.

More Christmas Recipes You'll Love

Sparkling Cider Punch for Christmas

Gingerbread Whoopie Pies at Home

Gingerbread Cinnamon Rolls Made with Sourdough Starter

Gingerbread Cake with a Brown Butter Caramel Frosting

Everything I use to make Christmas baking a little prettier and easier is gathered in my Christmas in the Kitchen shelf, including my favorite cookie cutters, baking tools, serving pieces, and holiday kitchen finds.

Save This Recipe

Whether you're starting your Christmas baking early, putting together cookie boxes for friends and neighbors, or simply looking for something sweet to enjoy at home, save this Brown Butter Chocolate Drizzle Shortbread Cookie recipe for the holiday season.

I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and bring it back out every Christmas.

A Note From Amanda

Some of my favorite Christmas traditions are the simplest ones: turning on Christmas music, pulling out the cookie cutters, covering the kitchen counter in flour, and making something sweet for the people we love.

These shortbread cookies feel like exactly that kind of recipe.

They're simple enough for an afternoon of baking at home, but the brown butter, chocolate drizzle, and sparkling sugar make them feel a little more special for Christmas. I hope they become a recipe you bring back to your kitchen year after year.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Easy Bacon Apple Baked Brie (The Ultimate Fall Party Appetizer)

Easy Bacon Apple Baked Brie

The Ultimate Fall Party Appetizer

There are a handful of appetizers that disappear almost as quickly as they're set on the table, and this Easy Bacon Apple Baked Brie is always one of them.

Warm, creamy baked brie topped with crispy bacon, tender caramelized apples, and a touch of brown sugar feels like everything we love about fall wrapped into one beautiful appetizer. It's elegant enough for Thanksgiving, Christmas, and holiday parties, yet simple enough to make for a cozy weekend at home or a football gathering with friends.

One of my favorite things about this recipe is that nearly all of the prep can be done ahead of time. When guests begin arriving, simply bake the brie, warm the bacon apple topping, and dinner—or at least everyone's favorite part before dinner—is ready in just a few minutes.

Whether you're building a fall charcuterie board, hosting Friendsgiving, or looking for an appetizer that's guaranteed to impress, this baked brie is always the first thing to disappear.

Skip to the Recipe

Why You'll Love This Recipe

If you're looking for an appetizer that looks impressive without spending hours in the kitchen, this is it.

You'll love this recipe because it's:

• Ready in under 30 minutes

• Perfect for holiday entertaining

• Sweet, savory, creamy, and crunchy

• Easy to prepare ahead

• Beautiful on any charcuterie board

• Made with just a handful of ingredients

• Great for Thanksgiving, Christmas, football parties, and fall gatherings

• Always the first appetizer to disappear

Ingredient Notes

Simple ingredients make this recipe feel extra special.

Brie

Use one whole wheel of double cream brie. It becomes perfectly soft and creamy while baking without becoming runny.

Apples

Granny Smith apples are my favorite because they balance the richness of the cheese with just the right amount of tartness.

Honeycrisp also works beautifully if you prefer a sweeter bite.

Bacon

Thick-cut bacon gives the topping the best texture and smoky flavor.

Brown Sugar

Dark brown sugar creates a rich caramel-like sweetness as it melts into the apples.

Optional Additions

Although this recipe is wonderful exactly as written, chopped pecans, walnuts, fresh thyme, or a drizzle of hot honey make beautiful additions for holiday entertaining.

Kitchen Tools

You'll only need a few kitchen staples.

• Small oven-safe baking dish

• Medium skillet

• Cutting board

• Sharp chef's knife

• Wooden spoon

• Serving platter

I've linked all of my favorite entertaining pieces, serving boards, cheese knives, and kitchen essentials in my Kitchen Favorites shelf.

SHOP MY KITCHEN FAVORITES

Ingredients

• 1 (8-ounce) wheel brie cheese

• 2 Granny Smith apples, diced

• 3 slices thick-cut bacon, chopped

• 2 tablespoons dark brown sugar

Optional

• Fresh thyme

• Chopped pecans

• Honey

• Crackers

• Crostini

• Fresh baguette

How to Make Bacon Apple Baked Brie

Preheat your oven to 350°F.

Place the wheel of brie into a small oven-safe baking dish. Using a sharp knife, lightly score the top of the cheese in a crisscross pattern.

Bake for 10–15 minutes, or until the cheese feels soft and slightly puffed.

While the brie bakes, cook the chopped bacon in a skillet over medium heat until crispy.

Remove most of the bacon grease, leaving just enough to coat the pan.

Add the diced apples and dark brown sugar.

Cook for 3–5 minutes, stirring occasionally, until the apples begin to soften and become lightly caramelized.

Carefully transfer the warm baked brie to a serving platter.

Spoon the bacon apple mixture over the top.

Serve immediately with crackers, crostini, or sliced baguette.

Amanda's Tips

Bake the Brie Just Until Soft

The brie should feel soft to the touch and slightly puffed but still hold its shape. Overbaking can cause the cheese to lose too much of its creamy center.

Cook the Apples Until They're Just Tender

You want the apples to soften while still keeping a little bite. They continue to soften slightly after they're spooned over the warm brie.

Serve Immediately

Baked brie is at its absolute best fresh from the oven while it's perfectly warm and creamy.

Make It Your Own

A sprinkle of chopped pecans, fresh thyme, or a drizzle of hot honey makes this recipe feel even more special during the holidays.

Build a Beautiful Board

Arrange crackers, sliced baguette, grapes, apple slices, and a handful of nuts around the baked brie for an effortless appetizer everyone will gather around.

Easy Variations

One of my favorite things about this recipe is how easy it is to customize depending on the season or the occasion.

Maple Bacon Baked Brie

Replace the brown sugar with pure maple syrup for an even richer fall flavor.

Cranberry Bacon Brie

Swap the apples for homemade cranberry sauce during Thanksgiving and Christmas.

Pear & Brie

Use diced ripe pears instead of apples for a softer, sweeter topping.

Candied Pecan Brie

Top with chopped candied pecans for extra crunch.

Hot Honey Brie

Finish with a drizzle of hot honey for a sweet and spicy twist.

Make Ahead Tips

This appetizer is perfect for entertaining because almost everything can be prepared ahead of time.

Cook the bacon and apple mixture earlier in the day and refrigerate until you're ready to serve.

Just before guests arrive, bake the brie, gently reheat the topping, and spoon it over the warm cheese.

You'll have an appetizer that tastes freshly made without spending the entire party in the kitchen.

Storage & Reheating

If you happen to have leftovers, transfer the baked brie to an airtight container and refrigerate for up to 3 days.

To reheat, place it in a 350°F oven for about 10 minutes, or until warmed through.

I don't recommend microwaving it, as the cheese can separate and become oily.

Frequently Asked Questions

Can I prepare baked brie ahead of time?

Yes! Prepare the bacon apple topping in advance, then bake the brie just before serving.

What apples work best?

Granny Smith is my favorite because the tartness balances the rich cheese beautifully.

Honeycrisp is another wonderful option.

Should I remove the rind?

No.

The rind is completely edible and helps the brie hold its shape while baking.

Can I use a different cheese?

Brie is definitely the best option, but Camembert also works well.

Can I make this without bacon?

Absolutely.

Simply leave it out for a delicious vegetarian baked brie.

Can I add nuts?

Yes!

Pecans and walnuts are both delicious additions.

Can I freeze baked brie?

I don't recommend freezing it because the texture of the cheese changes after thawing.

How long can it sit out?

Plan to enjoy it within about 2 hours of serving.

What crackers are best?

I love serving it with butter crackers, crostini, toasted baguette slices, or hearty artisan crackers.

Can I make this for Thanksgiving?

Absolutely.

This is one of my favorite appetizers for Thanksgiving, Christmas, Friendsgiving, and holiday parties.

What to Serve with Bacon Apple Baked Brie

This appetizer pairs beautifully with:

• Fresh sliced baguette

• Crostini

• Artisan crackers

• Apple slices

• Pear slices

• Grapes

• Candied pecans

• Mixed nuts

• Charcuterie meats

• Sparkling apple cider

For a complete appetizer spread, I also love serving it alongside:

• Peach Baked Brie

• Pink Deviled Eggs

• Layered Hummus Dip

• Football Cheese Ball

• Stuffed Mushrooms

• Fruit & Goat Cheese Bruschetta

More Appetizers You'll Love

If you're planning a party, holiday gathering, or cozy evening at home, here are a few more favorites from Amanda's Kitchen:

• Peach Baked Brie

• Pink Deviled Eggs

• Layered Hummus Dip

• 5 Ingredient Bacon Ranch Football Cheese Ball

• Stuffed Mushrooms

• Fruit & Goat Cheese Bruschetta

Shop My Entertaining Favorites

If you loved this recipe, you can shop my favorite serving boards, cheese knives, baking dishes, entertaining pieces, and kitchen essentials that I use for hosting family and friends.

SHOP MY ENTERTAINING FAVORITES

Printable Recipe Card

Whether you're hosting Thanksgiving dinner, Christmas appetizers, Friendsgiving, or simply enjoying a cozy evening at home, I've included the printable recipe card below so you can easily save, print, and make this recipe again and again.

It's one of those appetizers that always disappears first.

A Note From Amanda

There is something special about gathering people around good food.

Some recipes become traditions because they're complicated, but I think the very best ones are often the simplest. This baked brie has become one of those recipes I know I can count on. It comes together quickly, looks beautiful on the table, and somehow always seems to be the first thing everyone reaches for.

Whether you're hosting a holiday gathering, celebrating with friends, or simply slowing down for a cozy evening at home, I hope this recipe brings a little extra warmth to your table and reminds you that some of life's sweetest moments begin with sharing a meal.

Easy Watermelon Fruit Cake for Summer Celebrations

Easy Watermelon Fruit Cake for Summer Celebrations

There is something especially sweet about finding a new way to continue a family tradition.

Each month, I make a milestone cake to celebrate another month with our baby girl. For her eight-month milestone, I wanted to create something a little different. She had the sweetest outfit covered in colorful fruit, so instead of baking a traditional cake, I made a watermelon fruit cake to match.

This no-bake watermelon cake is made entirely from fresh fruit. Two watermelons are trimmed into tiers and decorated with raspberries, blueberries, strawberries, colorful grapes, and fresh mint. I served homemade whipped cream on the side for everyone who wanted a little something extra.

It was bright, playful, and perfect for an August celebration. It also turned out to be much easier to assemble than it looks.

Although I made this one for a baby milestone, it would also be beautiful for a summer birthday, brunch, baby shower, pool party, Fourth of July gathering, or backyard dinner. It is a refreshing alternative to a traditional cake and a simple way to make seasonal fruit feel celebration-worthy.

Skip to the Recipe

Why You Will Love This Watermelon Fruit Cake

This is one of those ideas that looks impressive on the table without requiring complicated decorating skills.

You will love it because it is:

• Completely no-bake

• Made with fresh seasonal fruit

• Easy to customize for different celebrations

• Naturally colorful and beautiful

• Refreshing for warm summer days

• Simple to prepare ahead

• A fun alternative to a traditional birthday or milestone cake

• Easy to serve with whipped cream on the side

It is also a wonderful way to use a variety of summer fruit in one centerpiece instead of preparing a separate fruit tray.

Is Watermelon Fruit Cake Actually Cake?

Watermelon fruit cake is not a baked cake. Instead, trimmed rounds of watermelon are stacked to create the shape of a tiered cake and then decorated with fresh fruit.

The watermelon acts as both the structure and the dessert. Toothpicks help secure some of the berries and grapes, while fresh mint adds color and makes the finished cake feel extra special.

Because I wanted the watermelon and fruit to remain the focus, I did not frost the cake. I prepared whipped cream separately and served it alongside each slice.

What You Will Need

For the Watermelon Cake

• 2 seedless watermelons in different sizes

• 1 cup raspberries

• 1 cup blueberries

• 1 cup grapes in various colors

• 1 cup strawberries

• Fresh mint, for garnish

• Toothpicks, as needed to secure the fruit

For Serving

• Homemade whipped cream, optional

The fruit amounts are flexible. You may use a little more or less depending on the size of your watermelons and how full you would like the cake to look.

Kitchen Tools

• Large cutting board

• Sharp chef’s knife

• Small paring knife

• Paper towels

• Cake stand or large serving platter

• Toothpicks

• Small bowls for organizing the fruit

I have linked the knives, cutting boards, cake stands, serving pieces, and other kitchen tools I use most often in my Kitchen Essentials and Summer Entertaining shelves.

How to Choose the Best Watermelons

For a two-tier watermelon cake, choose two seedless watermelons in noticeably different sizes. The larger one will become the bottom tier, and the smaller one will sit on top.

Look for watermelons that:

• Feel heavy for their size

• Have a creamy yellow field spot

• Have a firm rind without soft areas

• Are relatively round and evenly shaped

• Sound deep and hollow when tapped

A round watermelon is generally easier to trim into a cake shape than a long oval watermelon.

How to Prepare the Fruit

Wash and dry all of the berries, grapes, strawberries, and mint before beginning.

The fruit needs to be completely dry before it is added to the watermelon. Excess water can make the surface slippery and prevent the fruit from staying in place.

Remove the green tops from the strawberries. You may leave smaller strawberries whole and halve or quarter larger ones.

Leave the raspberries and blueberries whole. Grapes can remain whole for decorating, but they should be cut into age-appropriate pieces before serving to babies or young children.

How to Make a Watermelon Fruit Cake

Step 1: Trim the Larger Watermelon

Place the larger watermelon on a sturdy cutting board.

Cut a thin slice from the top and bottom to create two flat surfaces. Stand the watermelon upright and carefully cut away the rind and white portion, following the curve of the fruit.

Continue trimming until you have an even cylinder approximately 4 to 5 inches tall.

Pat the entire watermelon tier dry with paper towels.

Step 2: Create the Top Tier

Repeat the same process with the smaller watermelon.

Trim the second watermelon into a shorter and narrower cylinder that will sit securely on top of the first tier.

Pat it thoroughly dry with paper towels.

Step 3: Stack the Watermelon Tiers

Transfer the larger watermelon tier to a cake stand or serving platter.

Center the smaller tier on top. The natural weight of the watermelon should keep it in place, but you may insert a few long wooden skewers vertically through both tiers for additional stability.

Step 4: Decorate with Fresh Fruit

Begin decorating the cake with strawberries, grapes, raspberries, and blueberries.

Use toothpicks to secure individual pieces of fruit around the sides of the watermelon. Press each toothpick partly into the fruit first and then carefully insert it into the watermelon.

Arrange additional fruit around the top tier and the base of the cake. Alternate colors, shapes, and sizes to create a full, natural appearance.

Step 5: Add Fresh Mint

Tuck small mint leaves between the fruit and around the base of the cake.

Use mint sparingly so it adds a fresh green accent without overwhelming the fruit.

Step 6: Chill Until Serving

Refrigerate the finished cake until you are ready to serve it.

For the freshest appearance, assemble the cake within a few hours of your celebration.

Serve chilled with homemade whipped cream on the side.

Homemade Whipped Cream for Serving

I kept the watermelon cake completely unfrosted and served whipped cream separately. This allowed the fruit to remain bright and fresh while giving everyone the option to add a spoonful of cream to their slice.

To make a simple homemade whipped cream, beat the following ingredients together until soft or medium peaks form:

• 1 cup cold heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

Keep the whipped cream refrigerated until serving.

Amanda’s Tips

Dry Everything Thoroughly

The watermelon and decorative fruit must be dry. Moisture makes it more difficult for the tiers and decorations to remain secure.

Use Watermelons in Different Sizes

Choosing one large watermelon and one smaller watermelon will make the finished cake look naturally tiered and balanced.

Trim Slowly

It is easier to remove more watermelon than it is to repair a tier that has been trimmed too narrowly. Cut away the rind gradually and rotate the watermelon as you work.

Assemble It on the Serving Stand

Once the watermelon is decorated, it becomes heavy and difficult to move. Stack and decorate the tiers directly on the cake stand or platter you plan to use.

Keep It Chilled

Watermelon tastes best cold and will hold its shape more reliably when chilled.

Remove Every Toothpick Before Serving

Keep track of where the toothpicks are inserted and remove all of them before slicing or serving the fruit.

Prepare Fruit Safely for Children

Whole grapes and some berries can be choking hazards for babies and young children. Remove all toothpicks and skewers, then cut the fruit into developmentally appropriate pieces before serving. Always supervise young children while they eat.

How Far Ahead Can You Make a Watermelon Cake?

The watermelon tiers can be trimmed several hours before decorating.

After trimming, pat them dry, wrap them gently, and refrigerate them separately. Prepare and dry the decorative fruit at the same time.

For the best presentation, stack and decorate the cake two to four hours before serving. Watermelon naturally releases moisture, so I would not fully assemble it the night before.

How to Store Leftovers

Remove all toothpicks and skewers before storing leftovers.

Cut the remaining watermelon into slices or cubes and transfer it to an airtight container. Store it in the refrigerator for up to three days.

Store the whipped cream separately in a covered container in the refrigerator.

The cake will not retain its original tiered appearance after it has been sliced, but the leftover fruit is perfect for snacks, smoothies, fruit salad, or breakfast.

Watermelon Cake Decorating Variations

Red, White, and Blue Watermelon Cake

Decorate with strawberries, raspberries, blueberries, and whipped cream on the side for a Fourth of July celebration.

Pastel Baby Shower Cake

Use pale green grapes, strawberries, raspberries, and small mint leaves for a soft garden-inspired presentation.

Tropical Watermelon Cake

Decorate with mango, kiwi, pineapple, grapes, and toasted coconut.

Farmers Market Watermelon Cake

Use whatever berries, stone fruit, grapes, and herbs look best at your local farmers market that week.

One-Tier Watermelon Cake

For a smaller gathering, use one watermelon and create a single short cake tier. Decorate the top and sides using the same method.

What to Serve with Watermelon Cake

This fresh fruit cake works especially well as part of a summer brunch or outdoor gathering. Serve it alongside:

• Homemade whipped cream

• Yogurt parfaits

• Pastries or muffins

• Lemonade

• Iced tea

• Iced coffee

• A brunch board

• Tea sandwiches

• A summer charcuterie board

For more seasonal inspiration, you may also enjoy my Blueberry Peach Streusel Bread, Blueberry Pie Overnight Oats, Peach Cobbler Overnight Oats, and Iced Cherry Cobbler Latte.

Frequently Asked Questions

Can I make a watermelon cake the night before?

You can trim the watermelon and prepare the fruit the night before, but I recommend stacking and decorating it on the day you plan to serve it.

How do I keep the watermelon tiers from sliding?

Dry both tiers thoroughly and keep them chilled. Long wooden skewers may be inserted through the center for additional support, but they must be removed before slicing.

Do I need to frost a watermelon cake?

No. This version is intentionally left unfrosted. Whipped cream is served on the side so guests can add it to individual portions.

Can I use other fruit?

Yes. Blackberries, kiwi, peaches, pineapple, mango, and cherries can all be used. Choose fruit that is firm enough to hold its shape.

How long can watermelon cake sit outside?

On a warm day, keep it outdoors only while serving. Return any leftovers to the refrigerator as soon as possible.

Can I make this as a smash cake?

A small watermelon tier can be used as a fresh-fruit celebration cake, but all toothpicks and skewers must be removed first. Fruit should be prepared appropriately for the child’s age and eating abilities.

Can I transport a watermelon cake?

It is safest to transport the trimmed tiers and decorative fruit separately, then assemble the cake at your destination. A completed two-tier watermelon cake is heavy and can shift during transportation.

How do I slice a watermelon cake?

First remove all decorative toothpicks and support skewers. Lift off the top tier and slice each tier separately into wedges or smaller pieces.

A Note From Amanda

I love finding small ways to make ordinary moments feel worth celebrating.

This watermelon cake was created for our daughter’s eight-month milestone and inspired by the colorful fruit outfit she wore for her monthly photos. It was a little different from the cakes I usually make for her, but that is part of what made it so memorable.

The finished cake was simple, seasonal, and filled with everything that feels like August. It reminded me that traditions do not need to look exactly the same each time to remain meaningful.

Sometimes the sweetest memories begin with two watermelons, a table covered in fruit, and another reason to gather the people you love.

Printable Watermelon Fruit Cake Recipe

Whether you are making this for a summer birthday, baby milestone, shower, backyard gathering, or family brunch, I have included the complete printable recipe below.

It includes the exact fruit I used, simple step-by-step instructions, and my best tips for building and decorating a two-tier watermelon cake.

Recipe Card Copy

Two-Tier Watermelon Fruit Cake

A refreshing no-bake celebration cake made with two tiers of fresh watermelon, colorful berries, grapes, strawberries, and mint.

Prep Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12

Ingredients

• 2 seedless watermelons in different sizes

• 1 cup raspberries

• 1 cup blueberries

• 1 cup grapes in various colors

• 1 cup strawberries

• Fresh mint, for garnish

• Toothpicks, as needed

Optional Whipped Cream for Serving

• 1 cup cold heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Wash and thoroughly dry all of the fruit and mint.

2. Cut a thin slice from the top and bottom of the larger watermelon. Stand it upright and carefully remove the rind and white portion. Trim it into an even cylinder approximately 4 to 5 inches tall.

3. Repeat with the smaller watermelon, creating a shorter and narrower cylinder for the top tier.

4. Pat both watermelon tiers completely dry with paper towels and chill for approximately 30 minutes.

5. Place the larger tier on a cake stand or serving platter. Center the smaller tier on top. Add long wooden skewers for support when needed.

6. Decorate the cake with raspberries, blueberries, grapes, and strawberries. Use toothpicks to secure fruit to the sides.

7. Tuck fresh mint around the fruit and base of the cake.

8. Refrigerate until ready to serve.

9. For the optional whipped cream, beat the cold heavy cream, powdered sugar, and vanilla until soft or medium peaks form. Refrigerate until serving.

10. Remove every toothpick and skewer before slicing. Serve the watermelon cake chilled with whipped cream on the side.

Amanda’s Tips

• Choose one large and one smaller seedless watermelon for balanced tiers.

• Pat the watermelon and decorative fruit completely dry.

• Assemble the cake directly on its serving stand.

• Decorate it no more than a few hours before serving.

• Remove all toothpicks and support skewers before slicing.

• Cut grapes and other fruit into age-appropriate pieces before serving to young children.

Made with love for the people you love.

Easy Skillet Chicken Pot Pie with Biscuits

There's something so comforting about a warm chicken pot pie simmering away at the end of a long day. Creamy, hearty, and filled with tender chicken and vegetables, it's one of those timeless dinners that instantly makes a house feel like home.

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This Easy Stovetop Chicken Pot Pie with Biscuit Topping has everything you love about the classic recipe without all the extra work. Instead of making a traditional pie crust, buttery biscuits bake until perfectly golden over a rich, creamy chicken filling. It's a simple one-pan dinner that's cozy enough for Sunday supper but easy enough for busy weeknights.

Whether you're cooking for your family on a chilly evening or looking for a comforting meal to add to your weekly dinner rotation, this recipe is one you'll come back to again and again.

Why You'll Love This Recipe

• Ready in about 45 minutes

• Made with simple pantry staples

• Rich, creamy, and packed with flavor

• Family-friendly comfort food

• One-pan dinner for easy cleanup

• Perfect for cozy fall and winter evenings

• Easy to customize with your favorite vegetables

• Great for leftovers

Kitchen Tools You'll Need

• Large oven-safe skillet or cast iron skillet

• Wooden spoon

• Sharp chef's knife

• Cutting board

• Measuring cups and spoons

• Pastry brush (for brushing the biscuits with cream and butter)

Ingredient Notes

One of my favorite things about this recipe is how flexible it is.

Chicken: Boneless, skinless chicken breasts work wonderfully, but rotisserie chicken is a fantastic shortcut when you're short on time.

Vegetables: Carrots, onions, peas, and garlic create the classic chicken pot pie flavor. Frozen peas make this recipe even easier.

Cream: Heavy cream creates an extra rich filling, while half & half is a lighter option that still delivers a wonderfully creamy texture.

Broth: Vegetable broth works beautifully, but chicken broth adds even more savory flavor if you have it on hand.

Biscuits: Refrigerated biscuits make this recipe incredibly simple, but homemade buttermilk biscuits are equally delicious if you have a little extra time.

How to Make Stovetop Chicken Pot Pie

Begin by melting the butter in a large oven-safe skillet over medium-high heat. Add the diced chicken and cook until lightly browned on all sides.

Next, stir in the diced onion, carrots, and garlic. Cook for about 5 minutes, or until the onions become translucent and the carrots begin to soften.

Sprinkle the flour evenly over the chicken and vegetables, stirring constantly for one minute to cook out the raw flour flavor.

Slowly whisk in the broth, followed by the heavy cream, thyme, rosemary, sea salt, and black pepper. Allow the filling to simmer for 3–5 minutes until thickened into a rich, creamy sauce.

Stir in the frozen peas before topping the filling with refrigerated biscuits. Brush each biscuit with a little heavy cream before transferring the skillet to a 350°F oven.

Bake for 20–25 minutes, or until the biscuits are beautifully golden brown and cooked through. Brush the warm biscuits with melted butter and finish with a sprinkle of flaky sea salt before serving.

The Best Biscuits for Chicken Pot Pie

One of the best parts of this recipe is the buttery biscuit topping.

You can use refrigerated biscuits for a quick weeknight dinner, or make homemade biscuits if you have extra time. Buttermilk biscuits are always a favorite, while flaky layered biscuits create an especially beautiful presentation.

For something a little different, try cheddar biscuits or herb biscuits for extra flavor. Gluten-free biscuits also work well if needed.

Ingredients

• 2 tablespoons salted butter

• 2 cups boneless, skinless chicken breasts, diced

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 4 medium carrots, peeled and diced

• 2 cups frozen peas

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

• ¼ cup all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream or half-and-half

• 1 (16.3-ounce) can refrigerated flaky biscuits

• Heavy cream, for brushing the biscuits

• 2 tablespoons melted butter, for brushing

• Flaky sea salt, for finishing (optional)

Instructions

1. Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add the diced chicken. Cook until lightly browned on all sides.

2. Add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften.

3. Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute, making sure the flour is fully incorporated.

4. Slowly pour in the broth, then stir in the heavy cream (or half & half), thyme, rosemary, sea salt, and black pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.

5. Stir in the frozen peas until evenly combined. Arrange the biscuits over the top of the filling and brush each biscuit with a little heavy cream.

6. Transfer the skillet to a 350°F oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.

7. Remove from the oven, brush the warm biscuits with melted butter, sprinkle with flaky sea salt, and serve immediately.

I linked all of my favorite skillets, Dutch ovens, measuring cups, and everyday cooking tools in my Kitchen Essentials shelf.

Amanda's Tips

• Rotisserie chicken is a wonderful shortcut that saves time without sacrificing flavor.

• Taste the filling before adding the biscuits and adjust the seasoning as needed.

• If the sauce becomes too thick, stir in a splash of broth.

• Don't overcrowd the biscuits—leave a little room for them to rise.

• For extra golden biscuits, brush them with heavy cream before baking.

• Finish with melted butter and flaky sea salt for bakery-style biscuits.

• If you love easy comfort food, don't miss my Chorizo One Pan Dinner for another simple weeknight meal.

Easy Variations

This recipe is easy to customize based on what you have on hand.

• Swap the chicken for leftover turkey after Thanksgiving.

• Add mushrooms for extra richness.

• Stir in frozen corn or green beans.

• Use cheddar biscuits for a cheesy twist.

• Add fresh parsley before serving.

• Make it with homemade biscuits for a completely from-scratch dinner.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce.

The filling can also be frozen for up to 3 months. I recommend baking fresh biscuits when serving for the best texture.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is one of my favorite shortcuts and makes this recipe even quicker.

Can I make this ahead of time?

Yes! Prepare the filling up to one day in advance, refrigerate it, then top with biscuits and bake just before serving.

Can I freeze chicken pot pie?

Yes. Freeze the filling separately and add fresh biscuits when you're ready to bake.

Can I use homemade biscuits?

Definitely. Homemade buttermilk biscuits make this recipe extra special.

Can I substitute chicken broth?

Yes! Chicken broth adds a richer flavor, while vegetable broth keeps the recipe lighter.

What to Serve with Chicken Pot Pie

This cozy dinner pairs beautifully with:

• A simple green salad

• Roasted Brussels sprouts

• Homemade applesauce

• Fresh sourdough bread

• Cranberry sauce during the holidays

More Cozy Recipes You'll Love

If your family loves comforting one-pan dinners, here are a few more favorites from Amanda's Kitchen:

• Creamy Chicken & Mushroom Couscous Soup

• Italian Lasagna Soup

• Slow Cooker Chicken Tortilla Soup

• Delicious and Easy Chorizo One Pan Dinner

• Stuffed Italian Sausage Pasta Shells

• Slow Cooker Braised Short Ribs

• Slow Cooker Scalloped Potatoes (perfect as a holiday side!)

Shop My Kitchen Favorites: Looking for the cookware and kitchen tools I use most often? Browse my favorite kitchen essentials that I reach for every day.

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

The One Home Upgrade I've Never Regretted (After Renovating Four Homes in 12 Years)

Over the past twelve years, my husband and I have renovated four homes.

Each one has looked a little different.

Two have embraced a timeless traditional coastal style, one leaned into classic traditional design, and another became a warm French country home. Every renovation has taught us something new, but one lesson has remained exactly the same through every project.

The smallest details often make the biggest difference.

While kitchens and bathrooms usually get all the attention, I've found that it's often the details you touch every single day that quietly transform the feeling of a home.

For us, that has always been the door hardware.

It's one of the very first updates we make in every renovation, and it's also one of the only decisions I've never second-guessed.

Over the years, those thoughtful improvements have helped every home feel more finished, more intentional, and ultimately more inviting when it came time for another family to make it their own.

If you're renovating, updating builder-grade finishes, or simply wanting your home to feel a little more custom, this is the first place I'd invest.

Watch the Transformation

The reel below unexpectedly became one of the most-loved home videos I've ever shared. It reminded me that people aren't always looking for the biggest renovation ideas—they're often searching for the little details that completely change how a home feels.

(Embed your viral Instagram Reel here.)

Shop My Home Hardware Favorites

Why Door Hardware Matters More Than Most People Realize

Most people immediately think about replacing countertops, flooring, cabinets, or paint when they begin updating a home.

Those upgrades absolutely matter.

But after four renovations, I've learned that beautiful homes are rarely built from one expensive project.

They're built from hundreds of thoughtful decisions.

Door hardware is one of those decisions.

You touch it countless times every day.

Guests interact with it the moment they walk through your front door.

Even if people can't explain why a home feels elevated, quality hardware quietly communicates craftsmanship and attention to detail.

It's subtle.

Timeless.

And one of the highest-impact upgrades we've ever made.

Our French Country Home

One of my favorite homes we've ever renovated leaned into a classic French country style.

Warm wood tones.

Collected antiques.

Natural textures.

Nothing felt overly trendy.

When it came time to choose the hardware, we looked for pieces that felt as though they had always belonged there.

Years later, I'd choose the exact same style again.

Because timeless design never feels outdated.

Our Traditional Coastal Home

Our next home couldn't have been more different.

Bright.

Airy.

Relaxed.

Traditional coastal homes have such a lightness to them, yet we found ourselves making the exact same decision with the hardware.

Instead of chasing what was trendy, we selected timeless pieces that complemented the home's architecture and would still feel beautiful years later.

That's one of the reasons I love classic hardware so much.

It adapts beautifully to different homes without ever feeling out of place.

The Places We Always Upgrade First

Whenever we renovate, these are the spaces we prioritize.

Front Door

Your front door is the very first impression of your home.

Beautiful hardware immediately sets the tone before anyone even steps inside.

Interior Doors

Bedrooms.

Bathrooms.

Hallways.

Closets.

Replacing every interior knob creates consistency throughout the home and instantly makes it feel more custom.

Pantry

One of my favorite little details.

A pantry deserves just as much attention as the rooms everyone sees.

Laundry Room

A room used every single day should feel just as intentional as the rest of the house.

Bathroom Doors

Small update.

Big impact.

Closets

One of those quiet details that make a home feel thoughtfully finished.

Kitchen Cabinet Hardware

Cabinet hardware might be one of the easiest ways to completely refresh an existing kitchen without replacing cabinetry.

Bathroom Cabinet Hardware

Matching cabinet hardware creates continuity from room to room.

Shop My Kitchen Favorites

Why Timeless Finishes Always Win

One thing I've learned through four renovations is that trends come and go much faster than quality craftsmanship.

I've never chosen hardware because it was the newest trend.

Instead, I've always looked for finishes that feel collected, classic, and appropriate for the architecture of the home.

Whether your style leans traditional, coastal, or French country, timeless finishes have a way of quietly blending into the home instead of competing for attention.

Years later, they still feel just as beautiful.

Shop My Home Decor Favorites

The Best Home Upgrades Aren't Always the Biggest

After renovating four homes, here's the biggest lesson I've learned.

Don't underestimate the little details.

It's easy to spend a renovation budget on dramatic projects.

But the things you'll appreciate every single day are often much smaller.

Door hardware.

Lighting.

Window treatments.

Cabinet hardware.

Quality paint.

Those quiet details are what give a home warmth, character, and a sense of permanence.

Shop My Home

If you're planning a renovation or simply refreshing your home one room at a time, I've linked my favorite timeless pieces below.

These are products I've returned to again and again because they've proven themselves across multiple homes and different design styles.

ShopMy Shelves

• Home Hardware Favorites

• Kitchen Favorites

• Timeless Home Décor Favorites

• Lighting Favorites

• Window Treatment Favorites

• Blue Guestroom Favorites

Frequently Asked Questions

Is replacing door hardware worth it?

Absolutely. It's one of the highest-impact updates we've made in every renovation and instantly makes a home feel more custom and thoughtfully designed.

Can replacing hardware make a builder-grade home feel custom?

Yes. It's one of the simplest upgrades with one of the biggest visual transformations, especially when used consistently throughout the home.

Does the same style of hardware work in different design styles?

It can. We've used similar timeless hardware in traditional coastal homes and French country homes because classic design transcends trends.

Should I replace cabinet hardware at the same time?

If your budget allows, yes. Coordinating door and cabinet hardware creates a cohesive look throughout your home.

More From Amanda's Home

If you enjoy timeless home design and thoughtful renovations, you may also like:

• Coastal Kitchen Makeover with Blue Range (Timeless Beach House Kitchen Ideas)

• How to Properly Load Your Dishwasher for Spotless Results

• Creating an Elegant Home Office with a Masculine Touch Perfect for Him and Her

• Achieve a Stunning Subtle French Country Living Room Design Effortlessly!

• Transforming Your Space: Achieve a Stunning Traditional Neutral Primary Bathroom Makeover with These Simple Tips!

• Our Light Sage Green & Neutral Nursery Design

Blueberry Pie Overnight Oats

The Best Blueberry Pie Overnight Oats for an Easy Make-Ahead Breakfast

Creamy Blueberry Pie Overnight Oats made with fresh blueberries, Greek yogurt, rolled oats, and warm cinnamon. This healthy overnight oats recipe tastes just like homemade blueberry pie and is perfect for meal prep, busy mornings, and summer breakfast.

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Welcome to the Summer Fruit Series

There is something special about baking and cooking with fruit that has been picked at the peak of the season. Every summer, I find myself reaching for baskets of fresh berries, ripe peaches, sweet cherries, and juicy apricots, dreaming up recipes that celebrate the simple joy of gathering around the table.

This recipe is part of my Summer Fruit Series—a seasonal collection of recipes inspired by summer's sweetest harvest. From breakfast to dessert, each recipe highlights fresh fruit in a way that's approachable, beautiful, and made for sharing.

If you're new here, I hope you'll take a few extra minutes to explore the rest of the collection before you leave.

Continue the Summer Fruit Series

Blueberry Peach Bread with Cinnamon Streusel

Blueberry Apricot Streusel Muffins

Iced Cherry Cobbler Latte

Almond Coconut Cake with Blueberry Curd Filling

Strawberry Puff Pastry Pop Tarts

Why You'll Love These Blueberry Pie Overnight Oats

There are plenty of overnight oats recipes out there, but this one has quickly become one of my favorites because it captures all the cozy flavors of homemade blueberry pie while taking only a few minutes to prepare.

Instead of waking up and making breakfast from scratch, everything comes together the night before. By morning, the oats are perfectly creamy, the blueberries have softened just enough, and the cinnamon and vanilla have transformed into something that truly tastes like dessert for breakfast.

Whether you're meal prepping for the week, packing breakfast to take to work, or enjoying a slower morning at home with your family, these overnight oats make mornings feel just a little easier.

A Special Ingredient

One of my favorite parts about summer baking and cooking is using fruit that's in season.

Fresh blueberries are truly the star of this recipe, adding natural sweetness and beautiful color in every bite.

A special thank you to Family Tree Farms for growing some of our family's favorite blueberries that inspire so many of my summer recipes.

Ingredient Notes

Old-Fashioned Rolled Oats

Rolled oats create the perfect creamy texture while still keeping a little bite after soaking overnight.

Greek Yogurt

Greek yogurt makes these overnight oats incredibly creamy while adding protein that helps keep you full throughout the morning.

Fresh Blueberries

Fresh blueberries are my favorite when they're in season, but frozen blueberries work beautifully throughout the year.

Chia Seeds

Chia seeds naturally thicken the oats while adding fiber and healthy fats.

Cinnamon & Vanilla

These simple pantry staples bring everything together and create that unmistakable blueberry pie flavor.

Equipment You'll Need

For this recipe, I used several everyday kitchen favorites that I reach for constantly.

You'll find them all:

Including:

• Glass jars

• Measuring cups

• Mixing bowls

• Silicone spatulas

• Wooden spoons

• Whisks

Ingredients

Blueberry Pie Overnight Oats

• 2 cups old-fashioned rolled oats

• 2 cups milk of choice

• 1 cup plain Greek yogurt

• 2 tablespoons chia seeds

• 2 tablespoons maple syrup or honey

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• 2 cups fresh blueberries

Optional Toppings

• Additional blueberries

• Crushed graham crackers

• Granola

• Toasted pecans

• Whipped cream

• Lemon zest

Instructions

Step 1

In a large mixing bowl, combine the oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, cinnamon, and salt until well mixed.

Step 2

Gently fold in the blueberries.

Step 3

Divide evenly between four glass jars or airtight containers.

Step 4

Cover and refrigerate for at least six hours, or overnight.

Step 5

Before serving, stir well and add your favorite toppings.

Amanda's Tips

• Add an extra splash of milk before serving for an even creamier texture.

• Crushed graham crackers make these taste even more like blueberry pie.

• Fresh lemon zest brightens all of the flavors.

• Toasted pecans add wonderful crunch.

• Make several jars at once for breakfast all week.

Variations

One of the things I love most about overnight oats is how easy they are to customize.

Try adding:

• peaches

• raspberries

• strawberries

• almonds

• coconut

• almond butter

• vanilla protein powder

Storage

Store covered in the refrigerator for up to four days.

Because these are perfect for meal prep, I often make several jars at the beginning of the week.

Frequently Asked Questions

Can I use frozen blueberries?

Absolutely. Add them frozen before refrigerating overnight.

Are overnight oats healthy?

Yes. They're packed with fiber, protein, and wholesome ingredients that create a balanced breakfast.

Can I make these dairy-free?

Simply substitute your favorite dairy-free yogurt and milk.

Can I warm overnight oats?

Yes! Although I love them cold during the summer months, they're also delicious gently warmed.

What type of oats work best?

Old-fashioned rolled oats create the best texture.

Can kids enjoy overnight oats?

Absolutely. They're a wonderful breakfast for little ones and easy to customize with their favorite fruit.

Serving Suggestions

Pair these Blueberry Pie Overnight Oats with:

Blueberry Muffin Latte

Iced Cherry Cobbler Latte

Fresh fruit

Homemade granola

Yogurt parfaits

More Summer Fruit Recipes

If you're enjoying fresh fruit this season, I think you'll love these recipes too.

Blueberry Peach Bread with Cinnamon Streusel

Blueberry Apricot Streusel Muffins

Almond Coconut Cake with Blueberry Curd Filling

Strawberry Puff Pastry Pop Tarts

Iced Cherry Cobbler Latte

Shop My Breakfast Favorites

I've linked all of the kitchen tools, meal prep jars, mixing bowls, measuring cups, and breakfast essentials I use regularly.

Kitchen Essentials

Summer Baking Essentials

From Amanda's Kitchen Printable

Prefer a printable version?

I've created a beautiful From Amanda's Kitchen recipe card so you can print it for your kitchen or save it in your recipe binder for later.

Gather Around the Table

Some mornings are slow, others are wonderfully chaotic, but I've found that having breakfast ready ahead of time creates a little more space to enjoy both.

Whether you're sharing these overnight oats around the breakfast table with your family or grabbing a jar on your way out the door, I hope this recipe reminds you that good food doesn't have to be complicated to be meaningful.

Thank you for spending a little time in my kitchen today. I hope this recipe becomes one you'll come back to every blueberry season.

Made with love for the people you love.

Blueberry Peach Bread with Cinnamon Streusel (Easy Summer Loaf)

The Best Blueberry Peach Streusel Bread

Moist, buttery, and bursting with fresh peaches and blueberries, this Blueberry Peach Streusel Bread is topped with a buttery cinnamon crumble that's perfect for breakfast, brunch, or dessert.

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There's Something Special About Baking with Summer Fruit

Every summer, I find myself reaching for the freshest fruit I can find and dreaming up new recipes around whatever is in season. There's just something about juicy peaches and sweet blueberries that feels like summer in every bite.

This Blueberry Peach Streusel Bread has quickly become one of my favorite ways to enjoy both. It has a soft, buttery crumb filled with ripe peaches and fresh blueberries, all topped with a cinnamon streusel that bakes into the most irresistible golden topping.

It's the kind of loaf that disappears quickly around our house. One slice with coffee in the morning somehow turns into another slice after dinner, and before long, there's only a few crumbs left on the cutting board.

One of my favorite things about this recipe is using beautiful seasonal fruit whenever possible. A special thank you to Family Tree Farms for growing some of our family's favorite peaches and blueberries that inspire so many of my summer recipes.

Whether you're baking this for a slow Saturday morning, a baby shower brunch, or simply because you have peaches sitting on your counter that need to be used, I hope it becomes one of those recipes you come back to every summer.

Why You'll Love This Blueberry Peach Streusel Bread

• Moist, bakery-style crumb

• Loaded with fresh peaches and blueberries

• Buttery cinnamon streusel topping

• Easy one-bowl quick bread

• Perfect for breakfast, brunch, coffee breaks, or dessert

• Freezes beautifully

• Great for gifting neighbors or bringing to gatherings

Ingredient Notes

One of the things that makes this loaf so special is using fresh, seasonal ingredients.

Fresh Peaches

Choose peaches that are ripe but still slightly firm. They'll soften beautifully while baking without turning mushy.

Blueberries

Fresh blueberries hold their shape best, but frozen blueberries work wonderfully too. If using frozen, don't thaw them first.

Sour Cream

Sour cream keeps the loaf incredibly moist while creating a tender crumb.

Cinnamon

Just enough cinnamon complements the fruit without overpowering it.

Equipment You'll Need

For this recipe I used a few of my favorite baking tools that I reach for over and over again.

Ingredients

Blueberry Peach Bread

2 cups granulated sugar

1. 1 cup unsalted butter, melted

2. 3 large eggs

3. 1½ teaspoons vanilla extract

4. ½ teaspoon almond extract (optional but highly recommended)

5. ½ cup sour cream

6. 1 cup milk

7. 3 cups all-purpose flour

8. 1½ teaspoons baking powder

9. 1½ teaspoons salt

10. 1 teaspoon ground cinnamon

11. 2 cups fresh blueberries

12. 2 cups diced fresh peaches

Cinnamon Streusel

½ cup all-purpose flour

1. ⅓ cup granulated sugar

2. 3 tablespoons light brown sugar

3. 1 teaspoon cinnamon

4. ¼ cup melted butter

Vanilla Glaze

• 1¼ cups powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

Step 1

Preheat oven to 350°F. Grease or line two 9x5-inch loaf pans with parchment paper.

Step 2

In a large mixing bowl whisk together:

• sugar

• melted butter

• eggs

• vanilla

• almond extract

• sour cream

until smooth.

Step 3

Add:

• flour

• baking powder

• salt

• cinnamon

Mix until almost combined.

Pour in the milk and stir until just incorporated. Do not overmix.

Step 4

Gently fold in:

• 2 cups blueberries

• 2 cups diced peaches

using a rubber spatula.

Step 5

Divide half of the batter between both loaf pans.

Sprinkle a small handful of blueberries and peaches over each layer.

Top with the remaining batter.

This gives fruit throughout every slice.

Step 6

To make the streusel, stir together:

• flour

• granulated sugar

• brown sugar

• cinnamon

Add melted butter and mix until crumbly.

Sprinkle generously over both loaves.

Step 7

Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.

If the streusel begins browning too quickly, loosely tent with foil during the last 15 minutes.

Step 8

Allow the loaves to cool for 10–15 minutes before removing from the pans.

Transfer to a wire rack.

Step 9

Whisk together:

• powdered sugar

• milk

• vanilla

until smooth.

Drizzle over completely cooled loaves.

Serve and enjoy!

Amanda's Tips

• Toss the peaches and blueberries with 1 tablespoon of flour before folding them into the batter to help prevent them from sinking.

• Use peaches that are ripe but still slightly firm so they hold their shape while baking.

• Don't overmix the batter—this keeps the loaf tender.

• The loaf tastes even better the next day as the flavors meld together.

• Freeze individual slices for an easy grab-and-go breakfast.

Variations

Want to change it up?

Try adding:

• sliced almonds

• chopped pecans

• lemon zest

• vanilla bean

• raspberries

• nectarines

You can even divide the batter into muffin tins for Blueberry Peach Streusel Muffins.

Storage

Store covered at room temperature for up to three days.

For longer storage, refrigerate for up to one week.

Can You Freeze Blueberry Peach Bread?

Absolutely!

Wrap the entire loaf or individual slices tightly and freeze for up to three months.

Simply thaw overnight or warm gently before serving.

Frequently Asked Questions

Can I use frozen peaches?

Yes! Thaw and pat them dry before adding them to the batter.

Should I peel the peaches?

That's completely up to you. The peel softens beautifully during baking, but peeled peaches work just as well.

Can I make this into muffins?

Yes! Divide the batter between muffin tins and reduce the baking time to about 20–25 minutes.

Why did my blueberries sink?

Coating the fruit in a little flour before folding it into the batter helps keep it suspended.

Can I make this ahead of time?

Yes! In fact, the flavors are even better the next day.

What type of peaches work best?

Yellow peaches provide the sweetest flavor and hold up beautifully during baking.

Serving Suggestions

This loaf pairs perfectly with:

• Blueberry Muffin Latte

• Iced Cherry Cobbler Latte

• Fresh whipped butter

• Peach preserves

• Vanilla Greek yogurt

More Summer Recipes You'll Love

If you enjoyed this Blueberry Peach Streusel Bread, I think you'll love these recipes too:

• Blueberry Apricot Streusel Muffins

• Almond Coconut Cake with Blueberry Curd Filling

• Strawberry Puff Pastry Pop Tarts

• Blueberry Muffin Latte

• Iced Cherry Cobbler Latte

Shop My Summer Baking Favorites

Want to recreate this recipe at home?

I've linked all of my favorite baking tools, loaf pans, mixing bowls, measuring cups, cooling racks, parchment paper, and everyday kitchen essentials in one place.

→ Summer Baking Essentials ShopMy Shelf

You can also browse my Kitchen Essentials ShopMy Shelf for the products I use almost every day in my kitchen.

From Amanda's Kitchen Printable

Prefer a printable version?

I've created a beautiful printable recipe card in my From Amanda's Kitchen collection so you can save it to your recipe binder or print it for your kitchen.

A Little Note From Amanda

One of my favorite things about baking is that someone always wanders into the kitchen asking what smells so good. Those little moments—sharing a warm slice over coffee, wrapping up a loaf for a neighbor, or watching little hands reach for another piece—are the memories that stay with us long after the last crumb is gone.

I hope this Blueberry Peach Streusel Bread becomes one of those recipes that finds its way into your family's traditions, bringing people together around the table, one slice at a time.

Peach Cobbler Overnight Oats

The Best Peach Cobbler Overnight Oats (Easy Make-Ahead Breakfast)

Creamy Peach Cobbler Overnight Oats made with fresh peaches, rolled oats, Greek yogurt, warm cinnamon, and vanilla. This easy overnight oats recipe tastes like homemade peach cobbler while making the perfect healthy meal prep breakfast for busy mornings.

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Welcome to the Summer Fruit Series

There is something about summer that always brings me back to simple recipes made with fresh fruit. Whether it's peaches picked at their peak, baskets of sweet blueberries, or cherries waiting to become dessert, this season always inspires me to slow down in the kitchen and enjoy what nature is offering.

This recipe is part of my Summer Fruit Series—a seasonal collection of recipes celebrating fresh fruit, simple ingredients, and meaningful moments gathered around the table.

If you're visiting for this recipe, I hope you'll take a moment to explore the rest of the collection before you leave.

Continue the Summer Fruit Series

Blueberry Peach Bread with Cinnamon Streusel

Blueberry Apricot Streusel Muffins

Blueberry Pie Overnight Oats

Iced Cherry Cobbler Latte

Almond Coconut Cake with Blueberry Curd Filling

Strawberry Puff Pastry Pop Tarts

A Breakfast That Tastes Like Homemade Peach Cobbler

Some recipes immediately remind you of home.

For me, peach cobbler has always been one of those desserts that feels comforting no matter the season. The sweet peaches, warm cinnamon, buttery flavors, and hint of vanilla somehow make everything feel just a little cozier.

These Peach Cobbler Overnight Oats capture all of those familiar flavors in a breakfast that's ready when you wake up.

Instead of baking dessert, everything comes together in just a few minutes the night before. By morning, the oats have become perfectly creamy, the peaches soften slightly, and every bite tastes like a lighter version of homemade peach cobbler.

It's one of my favorite breakfasts to keep in the refrigerator throughout the week because it makes even the busiest mornings feel a little more thoughtful.

One of my favorite ways to make this recipe is with fresh peaches during the summer months. A special thank you to Family Tree Farms for growing some of our family's favorite peaches that inspire so many of my seasonal recipes.

Why You'll Love These Peach Cobbler Overnight Oats

• Ready in just a few minutes

• Perfect for meal prep

• Tastes like homemade peach cobbler

• Creamy and satisfying

• High in protein and fiber

• Naturally sweetened with fresh peaches

• Great for busy mornings

• Easy to customize

Ingredient Notes

Old-Fashioned Rolled Oats

Rolled oats soak overnight into the perfect creamy texture while still holding their shape.

Fresh Peaches

Choose peaches that are ripe but still slightly firm. Their natural sweetness shines in this recipe and they soften beautifully overnight.

Greek Yogurt

Greek yogurt adds creaminess while boosting the protein, making this breakfast filling enough to keep you satisfied all morning.

Chia Seeds

Chia seeds naturally thicken the oats and add fiber along with healthy fats.

Cinnamon & Vanilla

These pantry staples create that unmistakable peach cobbler flavor.

Equipment You'll Need

I've linked many of my favorite breakfast prep essentials in my Cozy Baking Essentials below:

Ingredients

Peach Cobbler Overnight Oats

• 2 cups old-fashioned rolled oats

• 2 cups milk of choice

• 1 cup plain Greek yogurt

• 2 tablespoons chia seeds

• 2 tablespoons maple syrup or honey

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt

• 2 cups diced fresh peaches

Optional Toppings

• Additional diced peaches

• Crushed graham crackers

• Granola

• Chopped pecans

• Toasted sliced almonds

• Cinnamon

• Whipped cream

Instructions

Step 1

In a large bowl, stir together the oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, cinnamon, nutmeg, and salt until well combined.

Step 2

Fold in the diced peaches.

Step 3

Divide evenly between four glass jars or airtight containers.

Step 4

Cover and refrigerate for at least six hours, or overnight.

Step 5

Before serving, stir well and top with additional peaches, crushed graham crackers, chopped pecans, or your favorite toppings.

Amanda's Tips

• Add a splash of milk before serving if you'd like a thinner consistency.

• Sprinkle crushed graham crackers over the top for even more peach cobbler flavor.

• Toasted pecans add the perfect crunch.

• Fresh peaches give the best flavor, but frozen peaches work well when thawed and drained.

• Prepare several jars at once for easy breakfasts throughout the week.

Variations

Try these delicious variations:

• Peach Blueberry Overnight Oats

• Peach Crisp Overnight Oats

• Cinnamon Peach Overnight Oats

• Peach Vanilla Overnight Oats

• Peach Almond Overnight Oats

Storage

Store covered in the refrigerator for up to four days.

These overnight oats are perfect for meal prep and taste even better after the first night.

Frequently Asked Questions

Can I use frozen peaches?

Yes. Allow them to thaw and drain well before mixing them into the oats.

Can I make these dairy-free?

Absolutely. Substitute your favorite dairy-free milk and yogurt.

Are overnight oats healthy?

They're a wonderful source of fiber, protein, and wholesome ingredients that make a satisfying breakfast.

Can I warm overnight oats?

Yes. They're delicious enjoyed cold or gently warmed.

What oats work best?

Old-fashioned rolled oats provide the best texture after soaking overnight.

Can kids enjoy overnight oats?

Absolutely. They're naturally sweet, easy to customize, and make a great family breakfast.

Serving Suggestions

Pair these Peach Cobbler Overnight Oats with:

Blueberry Muffin Latte

Iced Cherry Cobbler Latte

Fresh peaches

Homemade granola

Vanilla Greek yogurt

Continue Exploring the Summer Fruit Series

If you're enjoying fresh fruit this season, don't miss the rest of the collection.

You'll also love:

Blueberry Peach Bread with Cinnamon Streusel

Blueberry Apricot Streusel Muffins

Blueberry Pie Overnight Oats

Iced Cherry Cobbler Latte

Almond Coconut Cake with Blueberry Curd Filling

Strawberry Puff Pastry Pop Tarts

Shop My Breakfast Favorites

I've linked my favorite meal prep jars, breakfast bowls, measuring cups, mixing bowls, and everyday kitchen tools in one place to make recipes like this even easier.

Kitchen Essentials ShopMy Shelf

Summer Baking Essentials ShopMy Shelf

From Amanda's Kitchen Printable

Prefer a printable version?

I've created a beautiful From Amanda's Kitchen printable recipe card so you can save this recipe to your recipe binder or print it for your kitchen whenever you're ready to make it again.

Gather Around the Table

One of my favorite things about summer is how even the simplest recipes can celebrate the season. A few ripe peaches, a handful of pantry staples, and a little planning the night before are all it takes to create a breakfast that feels comforting and homemade.

Whether you're enjoying these Peach Cobbler Overnight Oats on a quiet morning before the day begins or sharing them with your family around the breakfast table, I hope this recipe reminds you that the sweetest moments are often the simplest ones.

Thank you for spending a little time in my kitchen today. I hope this recipe becomes one you'll look forward to making every peach season.

Made with love for the people you love.