Entries in cobbler (2)


sweet summer 002

This summer's crisp was made with white peaches and white necterines. They were bought early in the season and contained no sweetness whatsoever, so rather than throw them out, we made a crisp loosely following Ina's recipe. The result was firm, sweet fruit that popped in the mouth.

As is tradition, the "crisp" part of the dessert overtook the fruit part 3:1. (Hence, the lack of fruit in the photos.) This ratio also made the dessert extremely sweet, but with a scoop or two of vanilla à la mode, it all balanced out.

Read about last year's plum and cherry crisp here.



sweet summer tradition

Every summer in our kitchen we bake at least one fruit crisp. Our favorite topping recipe is from Ina's Peach and Raspberry Crisp and we usually change the filling to whatever fresh fruit is in the fridge. This time, we had a ton of plums from a friend's tree and a bag of not-so-sweet-but-ridiculously-expensive Bing cherries. What to do with uneaten cherries and overly ripe plums? Bake them together into a crisp. The sweet, juicy plums and the tart, plump cherries create a syrupy sweet and colorful combination. Top that off with an extra thick layer of oatmeal crust baked golden brown (according to November3, the ratio of crust to fruit has to be 3:1), served à la mode (I prefer coffee), and it's sweet summer in every bite.