It seems to be autumn in the morning and summer in the afternoon. My garden seems to be happy with the changes, although it continues to claim some rain. We still harvest berries (the second crop), lettuce, carrots, beets, beans, squash, cucumbers, peppers, and lots of tomatoes. This was a bumper crop due to the summer heat. However, the dark mornings and previous dark evenings drive me towards wanting to make soup and hot tea these days.
I am happy to see new crops of potatoes and apples now available in the market. There is nothing better than a very crisp apple from eastern Washington. Apples are delicious on their own. I like to make a lunch of apple slices, cheddar cheese, and some crackers. Very satisfying. Apples are one of my favorite fruits to bake, too. A neighbor gifted me some Italian plums from her tree (unfortunately I had to leave the plum tree behind when I moved), and I got a bag of apples from the market to create a family favorite.
I love making potato chips, crumbs, cobbler, and buckles. Each of these desserts similarly contains some kind of fruit (which is cooked) and some kind of dough or streusel toppings. Since there is little dough to be rolled out and no fancy mixers or equipment is required, they are usually easier and faster to make than pancakes. I use any type of fruit on hand or in my freezer to consume. Favorite combinations include at least two types of fruit: apples, pears, peaches, raspberries, blackberries, and cranberries.
This recipe is a mixture of cobbler (batter) and breadcrumbs. I loaded it with peaches and apple, which makes it very moist and decadent.
apple plum cobbler
Crumbs Ingredients and Instructions
1/2 cup melted unsalted butter
1/3 cup light or dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 1/3 cups all-purpose flour
Whisk the butter, sugars, cinnamon, and salt together until well blended. Add the flour and mix until combined with the butter mixture. It will be very thick. Set it aside.
1/2 cup unsalted butter
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt or table salt
3/4 cup full fat milk
6 medium sized apples, peeled
6 medium plums (I used Italian plums)
2-3 tablespoons of lemon juice
3/4 teaspoon ground cinnamon
Heat the oven to 350 degrees Fahrenheit. Place butter in a 2-3 quart baking dish or 7″ x 11″ cake pan. Place the tray in the oven for 5 to 7 minutes, until the butter has melted. Tilt the plate to make sure it is evenly covered with butter.
Whisk the flour, sugar, baking powder, cinnamon and salt in a small bowl and stir in the milk. Mix until smooth. Pour the mixture over the butter, but do not stir. Resist the urge to stir. It will look very messy but will collect while baking.
Cut apples and peaches into wedges. Add lemon juice. Put the fruit on the mixture. Cover the top evenly with the crumb mixture.
Bake the cobbler until firm and golden on top, about 45 minutes. It may take longer depending on your oven. You will see fruit juices boil. Cool a little on the rack. Serve the cobbler warm or at room temperature. It’s delicious with vanilla ice cream, whipped cream or yogurt. It’s great for breakfast too!
Written by Deborah Bender
Deborah Bender lives in Edmonds with her family. She “dances with NED” (no evidence of disease) after being diagnosed with ovarian cancer in 2009. She is a foodie and loves to cook from scratch and share her experiences with her family and friends. She attended culinary school on the East Coast and freelanced around town for local chefs. Her current interest in food is learning to eat for health and wellness, while at the same time enjoying the joys of a table. As Julia Child once said, “Everything in moderation including butter.” Deborah can be contacted at firstname.lastname@example.org.
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