We’re officially in the last month of summer and soon, the end of summer fruit for this year (SOB). I highly recommend taking advantage of them before you’ll be up to your ears in apples and oranges. And by taking advantage of, I mean making a summer fruit dessert as often as possible. It is so worth walking the extra mile after dinner.
I made this cobbler last week while I was in Minneapolis, with leftover berries and some apricots I got at the market. The cobbler part is just the usual flour, salt, egg, butter kind of a biscuit dough. I adapted a recipe from Mark Bittman’s ‘How to Cook Everything’.
Old Bittman said to make this teensy bit of dough in a food processor, but as you can see, a dough cutter or two forks works just as well and are far easier to clean.
The fruit is just lightly sugared but if you wanted to add spices or herbs, I think that would be swell too. Lemon verbena or maybe a little nutmeg.
See how the dough spreads out, like a little cobbler blanket? I dig it.
By all means, serve this warm with a healthy dollop of good vanilla ice cream.