Summer Fruit Cobbler

Summer—It's here to stay until at least October by Sacramento Valley standards.

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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. 

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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? 

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Double points for pairing it with Peach Cobbler Ice Cream! 


Summer Fruit Cobbler

Adapted from this recipe from Epicurious 

Yields: 8-10 servings

Ingredients

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

Cobbler Topping

  • 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

Steps

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.