Summer—It's here to stay until at least October by Sacramento Valley standards.
I am slowly accepting that the 80ºF we got on 4th of July was a miracle and that the 90º-112ºF is here to stay for the next few months. With my black car's AC not working, it's been extra fun, I mean extra training. Today, I went to Costco and was very, very concerned that the butter I got was going to melt by the time I got home (I forgot my freezer bag) but thankfully it survived. I also barely survived and basked in the glory of my apartment's AC before finding energy to get food. One day I'll look back on this and either think I was crazy for not getting my car fixed sooner or pat myself on the back for enduring the Valley heat in a black car with no AC. Thankfully my commute to and from work is only 15 minutes and I have become more experienced in figuring out how the rising sun will affect shadows over the course of a day. It's good photography practice.
As always, I accept the summer heat because it means my beloved peaches are back in season. Along with strawberries and blackberries, I am set when it comes to summer fruit. There often comes a point when fresh summer fruit reaches a point past its prime freshness. At that point, I find that the fruit is perfect for baking. It's both a great way to clear out fruit and have yourself a super easy summer dessert. This summer I am aiming to make a cobbler, crisp, crumble, buckle, pandowdy, roly poly, pie, galette etc... every sort of thing that is in that family. I've already gotten the first two done and I can't wait to make the rest of them.
I love using summer fruit when it's in season because it is already so sweet that you barely have to add any additional sugar to sweeten it. Paired with a buttery topping, this is one of the best way to turn on your oven for the limited amount of time anyone wants to turn on their oven in the summer. I would always turn my oven on for summertime desserts such as these. Anyone with me?
Double points for pairing it with Peach Cobbler Ice Cream!
Summer Fruit Cobbler
Adapted from this recipe from Epicurious
Yields: 8-10 servings
Summer Fruit Mixture
- 6 cups fresh summer fruit (like stone fruit and/or berries)
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- ½ cup sugar
- 3 tablespoons flour
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons (¾ stick) chilled unsalted butter, cut into ½" pieces
- ½ cup sour cream
Preheat oven to 375°F. Combine and toss Summer Fruit Mixture ingredients in an 8"x8" oven-proof baking dish. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt from the Cobbler Topping ingredients. Add butter and using your fingertips, incorporate until only pea-size lumps remain. Gently mix in the sour cream. Knead in bowl until a biscuit-like dough forms. Do not turn more than 5-7 times to avoid over-mixing the dough.
Tear biscuit topping into quarter-size crumbles; scatter over summer fruit.
Bake cobbler for 45-50 minutes until juices are thick and bubbling and topping is cooked through and deep golden brown. Let cool for at least 1 hour. Serve with ice cream or whipped cream if desired.