Sunday, September 5, 2010

Summer's Last Stand...almost.



This is just a quick post!  But I had to share this recipe with you, because the last bastion of summer is upon us, and pretty soon I’m going to be all up in butternut squash and maple this and cider that…I can feel it coming.  This morning when I left my house at 11:00am it was only 64˚ out.  Fall is sneaking up on us, and I wanted to give stone fruits and luscious berries one of their last opportunities to shine.  This recipe is for a simple stone fruit cobbler that honestly doesn’t contain horrifying amounts of butter OR sugar…gasp!  It really showcases the gorgeousness of these seasonal fruits, with just a bit of naughtiness in the form of a crumbly golden topping.  It was a hit (thankfully) at my husband’s family reunion today, along with these.

I’m hoping to sneak in a few more summery recipes before I get distracted by autumnal goodness…I need to find something to do with all of these tomatoes!  Stay tuned!

Stone Fruit and Berry Cobbler
by moi

3 cups peeled sliced stone fruit (I used plums and nectarines)
1 pint fresh blueberries, cleaned, washed and drained
1 tablespoon sugar
2 teaspoons lemon juice
1 teaspoon fresh lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup crushed crispy sugar cookies (organic and not overly sweet, preferably)
1/3 cup flour
1/4 packed dark brown sugar
1/2 teaspoon ground cinnamon, plus a pinch
Pinch ground nutmeg
3 tablespoons unsalted butter

Preheat over to 350˚.  Butter a 10-inch baking dish.

In a medium bowl, combine sliced stone fruit and blueberries with sugar, lemon juice, lemon zest, vanilla, and a pinch of cinnamon.  Fold ingredients together until coated, then pour into prepared baking dish.

In a food processor, combine the cookies, flour, dark brown sugar, the rest of the cinnamon, and nutmeg and process to combine.  Add butter and pulse until crumbly.

Sprinkle topping evenly over the fruit and bake for 35 minutes, until lightly browned.  Best immediately, but certainly not bad the day after!


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