It seems that Summer in Seattle is teasing us with the promise of sunshine and blue skies and is now hiding like a flirty temptress behind the clouds. At least I hope she is hiding and soon to return. Yesterday I was sitting in my garden sipping my limoncello in the sunlight and today I'm bundled in a sweater looking for something to make with my quickly ripening nectarines,peaches and pluots.
I love the pluots I bought this year-they are ruby red and remind me of Dorothy's ruby slippers from the Wizard of Oz.
I've always wanted a pair of those ruby slippers. I should go out in search of them today and quickly put them on and maybe if I click my heels summer will return. I have a lovely brioche tart recipe from my former pastry school Chef Berger. He made it for us with a buttery brioche crust and someday when I have more time I will make one in his honor. But today I'm short of time and losing the battle with the fruit flies , they are buzzing me like the Wicked Witch's Flying Monkeys !
I need something I can quickly put together and win the fruit fly battle ! I came across this luscious looking cobbler in my recent issue of Cooking Light magazine.
Okay, I hear all of you out there-she cooks with butter,chocolate,sugar,and all those calorie laden ingredients and has a subscription to Cooking Light? Well we all need some balance in our life ! I tweaked the recipe a bit to incorporate all the fruit I had and because I'm a cinnamon and nutmeg addict I had to add them to my recipe. No limoncello on the deck today,instead a hot espresso and a slice of this cobbler,warmed in the oven with a side of passion fruit ice cream. I could think of worse ways to spend a Saturday afternoon..Enjoy
Blueberry-Peach CobblerAdapted from Cooking Light
Use peaches and nectarines that aren't super ripe if you can. And before placing the cobbler in the oven place a foil lined baking sheet under your baking dish to catch any potential juices that escape from this cobbler.
2 1/2 pounds peaches,pitted, and sliced
2 1/2 pounds pluots or nectarines,pitted and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar
2 tablespoons nutmeg
2 tablespoons cinnamon
1. Preheat oven to 375°.
2. Place peaches,pluots or nectarines and blueberries in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to fruit mixture; toss to combine. Arrange fruit mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined.
4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar,cinnamon and nutmeg. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
Yield: 12 servings (serving size: about 3/4 cup)
The recipe at Cooking Light calls for mixing the blueberries into the batter topping-I like mine in with the rest of the fruit !