My knitting has been nearly non-existent lately. This weather – even thought it hasn’t been super hot, for which I am deeply grateful – isn’t conducive to having a pile of wool on my lap. (Although, my current large project is in an acrylic/wool blend. Shhh. Don’t tell. And don’t judge me. It’s a heavy, bulky sweater and the acrylic will take away some of the weight in the finished product.) Add to that the fact that my favorite two circulars have gone missing along with the ball of Zitron Trekking I planned to use for my next pair of socks, and the knitting mojo is definitely in a waning period. Once I find those needles and cast on for those socks, I expect it to start waxing again.
What I have been doing, however, is cooking. A lot of cooking. And using a lot of fruit for desserts. I love summer fruits, and I think cobblers and crumbles are a great way to showcase them.
This recipe is from the July 2009 issue of Cooking Light magazine. The original recipe called for it to be topped with sugared sliced almonds, but that seemed to fiddly to me. And I didn’t have any sliced almonds. But still, even if I had, it would have seemed fiddly.
3 (6-ounce) packages fresh blueberries – I actually only used 1 package
3 (5.6-ounce) packages fresh blackberries – again, only 1 package
3 medium peaches, peeled and sliced – I used 4 peaches
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt
4.5 ounces all-purpose flour (about 1 cup) – since I started baking bread, I always weigh my flour and recommend it
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half
Preheat oven to 350°.
Spray a 13×9-inch baking disk lightly with cooking spray. Add the fruit. Sprinkle the fruit with the remaining filling ingredients and gently toss to combine.
Combine the first 5 topping ingredients in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the half-and-half and knead dough until just moistened. This was messy.
Drop the dough evenly by spoonfuls over the top of the filling. Bake at 350° for 50 minutes until top is evenly browned. Let stand for 10 minutes before serving.
Cooking Light recommends serving this with vanilla ice cream, which would be lovely. We just ate it drizzled with a little heavy cream, though, and it was delicious.