For whatever reason, whenever I think of cobbler, my mind immediately turns to apples. Which is a shame because it means I miss out on all the other wonderful cobblers out there. And it’s high time to right that wrong.
A few weeks ago, we all convened at my parent’s shore house to celebrate Labor Day weekend. A weekend filled with ups and downs, this cobbler was definitely one of the ups. Taking full advantage of summer’s bounty, I used plums, blueberries, and peaches when making our version, but this recipe is so forgiveable (and easy!), that you can certainly mix and match your favorite fruit combinations, along with what’s currently in season.
It was delicious, and the perfect way to end a summer meal sitting outside on the deck, watching the boats go by. Feel like taking it one step further? Top it with a small scoop of vanilla ice cream.
No better way to celebrate the season.
The recipe comes from Dinner: A Love Story, a book celebrating food and family, and eating dinner together (accompanying web site can be found here). Something I am very passionate about. Whether we’re eating at the little kitchen table, the dining room, the expandable coffee table in the living room, or even outside, we do it together, and I think it’s one of the important cornerstones to building a solid family foundation.
3-5 cups fruit (Any combo: peeled, sliced peaches or nectarines, blackberries, raspberries, blueberries; for this one I used 8 medium peaches, peeled and sliced, and 1 1/2 pints blueberries) enough to mostly fill a 13-by-nine inch baking dish.
juice from half a lemon
1 cup flour, whisked
1 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1 beaten egg
5 tablespoons butter, melted
Place fruit in a 13-by-9-inch baking dish. Sprinkle on lemon juice and toss. In a medium mixing bowl, whisk together dry ingredients. Add egg, tossing with fork until mixture is crumbly. (It should not be mushy.) Sprinkle flour-egg mixture over fruit then drizzle as evenly as possible with melted butter.
Bake at 375°F for 35-40 minutes. Serve warm with vanilla ice cream.