Summer is waning despite the heat and humidity here today. I'm looking forward to fall and all the soups, stews and braises I'll be making. Over the next few weeks the produce will change at the markets so preserve, can and freeze what you can. Before long, we'll be talking about asparagus and ramps in the Spring! That's the best part of eating locally. It's like the seasons; they change and each one is special in their own way.
Here's a last hooray! for summer fruit.
Nectarine, sour cherry and blueberry cobbler.
Preheat oven to 350 degrees
1 stick butter, 1/4 cup
1 cup milk
1 cup flour
1 cup sugar
2 tsp baking powder
4-5 cups fruit total (use any you have on hand; frozen and thawed fruit works well too)
3/4 cup sugar
In a 9x13 inch pan, melt the butter.
In a separate bowl, mix flour, sugar, milk and baking powder. Pour over butter.
Spread fruit evenly on top.
Dust with remaining 3/4 cup sugar.
Bake on middle rack of oven 30-35 minutes until golden brown.
Don't forget the ice cream!