Chez Panisse’s Blueberry Cobbler

Yes! I have another summer fruit dessert to share.

I could not wait to make this cobbler as soon as I saw the recipe. 🙂 It was described as “prizing berries above all, using only 1/3 cup of sugar.” The berries cooked into jammy and creamy deliciousness.

This recipe was adapted from Chez Panisse via The New York Times, contributed by Molly O’Neill. I used a biscuit cutter for the topping and modified the baking method. I may consider adding some lemon zest to the berries next time. Yum.

Yield: 6 to 8 servings

For the Berries:

• 4 1/2 cups fresh blueberries
• 1/3 cup sugar
• 1 tablespoon all-purpose flour

For The Dough:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons sugar
• 2 1/4 teaspoons baking powder
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup heavy cream, plus additional for serving, if desired
• vanilla ice cream, for serving, if desired

1. Heat the oven to 375 degrees, preferably on convection.
2. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
3. To make the dough, mix the flour, salt, sugar and baking powder in a bowl.
4. Using a pastry blender, cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
5. Put the blueberries in a 1 1/2-quart gratin or baking dish.
6. On a lightly floured piece of parchment paper, pat the dough out to 1/2-inch thick. Using a biscuit cutter 2 inches in diameter, cut the dough into rounds. Reform scraps and repeat. (I cut the dough into 12 rounds.)
7. Arrange dough over the top of the berries, leaving space in between for the berries to bubble through.
8. Place the baking dish on a rimmed baking sheet, and bake in the preheated oven until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. (I tented the cobbler with foil after 30 minutes and then baked it for an additional 5 minutes, or until bubbling in the center.)
9. Let cool slightly. Serve warm, with cream to pour on top or with ice cream on the side, as desired.

Single-Crust Damson Plum & Apple Pie

I “had” to make this wonderful weeknight pie with the Damson plums I received in my CSA share. 🙂 Apparently, they are too tart to be eaten raw and must be cooked. Lucky for me, I received over two pounds of them and was able to enjoy them in two different desserts!

The combination of tart fruit with a sweet cookie-like crust in this pie was absolutely delicious. Blending plums with apples was a wonderful bridge from summer to fall as well.

This recipe was adapted from The Guardian, contributed by Nigel Slater, via Smitten Kitchen. The original recipe used prune plums. It was almost a cobbler with its crumbly lid and oozing filling. Amazing.

I’m sharing my pie at Angie’s Fiesta Friday #138 this week, co-hosted by my friends Mollie @The Frugal Hausfrau and Johanne @French Gardener Dishes. Enjoy!

For the Pastry Lid:

• 7 tablespoons (100 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 teaspoon finely grated orange zest (I used the zest from about 1/2 a naval orange.)
• 1 large egg, lightly beaten
• 1 cup plus 6 1/2 tablespoons (175 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse or flaky salt
• milk or heavy cream, for brushing crust
• turbinado or granulated sugar, for sprinkling crust
• softly whipped, lightly sweetened cream, or vanilla ice cream, for serving, optional (unnecessary!)

For the Filling:

• 1 pound ripe Damson plums or Italian prune plums, pitted and quartered
• 1 pound apples, peeled, cored and cut into smaller chunks (I used Pink Lady apples.)
• 2 tablespoons granulated sugar
• 1/8 teaspoon ground cinnamon
• squeeze or two of fresh orange juice

1. Make the pastry lid: In a stand mixer, cream the butter, sugar and orange zest until light and fluffy.
2. Mix in the lightly beaten egg and scrape down sides.
3. Slowly add the flour, baking powder and salt and beat until combined.
4. Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.
5. Assemble the pie: Preheat oven to 350°F (180°C or gas mark 4).
6. Butter a pie dish. (I used cooking oil spray.)
7. Add the fruit and sprinkle it with the sugar, cinnamon and orange juice. Gently toss the ingredients together once or twice. 
8. Roll out the firmed-up lid dough between sheets of plastic wrap or on a very well floured counter.
9. Gently lift it onto the pie and fold the edges underneath to fit the dish. Crimp the edges, as desired. (Note: The crust may tear- all the better to let juice erupt through.)
10. Cut 4 vents in the top to allow steam to release and additional juice to bubble through.
11. Brush the crust with milk or cream, sprinkle with sugar. 
12. Bake for 35 to 40 minutes, until lightly golden on top, covering the edges after the first 15 minutes of baking to prevent over-browning.
13. Scoop onto dishes and serve plain or with whipped cream or ice cream, as desired. (I thought it was perfect on its own!)

One Year Ago:

• Selma’s Plum & Cinnamon Cake
• Mini Pear & Blueberry Upside-Down Cakes

Two Years Ago:

• Fourth of July Blueberry Pie
• Blueberry Buckle

Three Years Ago:

• White Peach & Raspberry Cobbler with Butter Biscuits
• Blackberry Crumb Cake

Blueberry & Corn Crisp

I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!

This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course. 🙂

Yield: Serves 8

For the Filling:

• 5 cups fresh (or frozen, thawed) blueberries
• ⅓ cup granulated sugar
• 2 teaspoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• ¼ teaspoon coarse  salt

For the Topping and Assembly:

• ⅔ cup all-purpose flour
• ⅔ cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
• ⅓ cup granulated sugar
• 1 teaspoon coarse salt
• 10 tablespoons chilled unsalted butter, cut into pieces
• 1 cup fresh corn kernels (from about 1 large ear)

To Make the Filling:

1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.

To Make the Topping and Assembly:

1. Preheat oven to 375°, preferably on convection.
2. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
3. Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
4. Add corn and toss to evenly distribute.
5. Press topping between your fingers and break into large pieces over filling.
6. Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
7. Transfer to a wire rack and let cool 30 minutes before serving.

Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.

One Year Ago:

• Old-Fashioned Strawberry-Rhubarb Crisp
• Gooseberry & Blueberry Galette

Two Years Ago:

• Blackberry-Raspberry Hand Pies

Three Years Ago:

• Peach & Pecan Sandy Crumble

Warm Strawberry Crumb Cake

Our special springtime family tradition is to go strawberry picking. We love it. 🙂 This year, our favorite berry picking farm limited the quantity each person could pick because a cold snap in the early spring damaged a lot of their plants. I had to go pick on two separate occasions!

There is always a lot of pressure to put our pickings to good use. Along with my mandatory strawberry jam and pancakes, I also made strawberry muffins and this amazing dessert – my new addition this year. This recipe was adapted from Food and Wine, contributed by Gerard Craft. I made half of the recipe and modified the baking time accordingly. We ate it warm with vanilla ice cream. It could also be a very special breakfast. Fabulous!!

I’m joining Angie’s party with this one over at Fiesta Friday #125 co-hosted by my friends Quinn @ Dad What’s 4 Dinner and Elaine @ Foodbod. Check out their wonderful blogs & the fiesta!

Yield: Serves 6

For the Filling:

• 1 1/2 pounds strawberries, hulled and halved (4 cups)
• 1/4 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 1/4 tablespoons cornstarch dissolved in 1 1/4 tablespoons of water
• 1/2 vanilla bean, split and seeds scraped

For the Crumb Topping:

• 1/4 cup lightly packed light brown sugar
• 1/4 cup plus 1 tablespoon all-purpose flour
• pinch of coarse salt
• 2 tablespoons unsalted butter, cubed and chilled

For the Cake:

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 tablespoon baking powder
• scant 1/2 teaspoon salt
• 1/2 stick, 4 tablespoons, unsalted butter, softened
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 1/2 large eggs (It’s a little tricky!)
• 3/4 teaspoons pure vanilla extract
• 1/4 cup plus 2 tablespoons buttermilk

For Serving:

• vanilla ice cream, optional

1. Preheat the oven to 350°, preferably on convection.
2. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
3. Pour the fruit filling into a 8×8-inch pan (9-by-13-inch if doubling the recipe) glass or ceramic baking dish set on a sturdy baking sheet.
4. In a medium bowl, mix all of the Crumb Topping ingredients with a pastry blender or your fingers until a coarse meal forms; press into small clumps. (I set this mixture aside in the refrigerator.)
5. To Make the Cake Batter: In a medium bowl, whisk the flour with the baking powder and salt.
6. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
7. Add the eggs, one at a time, beating well between additions.
8. Beat in the vanilla extract and scrape down the bowl.
9. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
10. Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
11. Bake in the center of the oven for 45 to 50 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. (I baked it for 45 minutes for the proportions in the recipe and with the recipe doubled and baked in an enameled cast iron baking dish.)
12. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.

Make Ahead: The crumb cake can be refrigerated overnight. Serve warm or at room temperature.
Note: The fruit filling can also be made with a combination of blackberries, raspberries and blueberries.

One Year Ago:

• Strawberry Slab Pie
• Strawberry Cornmeal Griddle Cakes

Two Years Ago:

• Strawberry-Graham Scones
• Alton Brown’s Berry Muffins

Three Years Ago:

• Strawberry Summer Cake
• Strawberry Shortcake Cookies
• Strawberry-Vanilla Bean Jam

If you like this you may also like:

• Old Fashioned Strawberry-Rhubarb Crisp

Old-Fashioned Strawberry-Rhubarb Crisp

I had to make this wonderful dessert when I received rhubarb in my CSA share… even if I did have to go buy strawberries. 😉 The two together always make a delicious and tangy filling.

The topping on this crisp is out of this world- very generous, delightfully clumpy, and perfectly sweet. My non-dessert-appreciating friend had a SECOND helping! Yay! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Rollie Wesen.

Yield: Serves 8

For the Filling:

• 1 1/2 to 2 pounds rhubarb stalks, sliced 1/2 inch thick
• 1 1/4 cups granulated sugar
• 1 pound strawberries, preferably organic, hulled and quartered
• 3 tablespoons cornstarch
• 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 stick (4 ounces) unsalted butter, softened
• 1 1/2 cups light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/4 cups rolled oats
• 3 tablespoons canola oil
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon coarse salt

To Serve:

• vanilla ice cream, optional

1. Preheat the oven to 375° on convection.
2. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.
3. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
4. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass or ceramic baking dish.
5. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
6. Sprinkle the topping evenly over the filling and bake for 30 minutes.
7. Reduce the oven temperature to 325° and continue baking for about 20 minutes longer (or up to 30 minutes longer in a standard oven), until the fruit filling is bubbling and the topping is nicely browned.
8. Let the crisp rest for 10 to 20 minutes before serving. Serve with vanilla ice cream, if desired.

Note: The topping can be refrigerated overnight. Bring to room temperature before using.

One Year Ago:

• 5-Minute Dips

Two Years Ago:

• Peach & Pecan Sandy Crumble

Easy Peach Cobbler

I have made this dessert every summer for over 15 years! It is simple, easy and wonderful.

The method is unlike any other cobbler I have made.  First, the batter is poured over melted butter in a baking dish. Then the unpeeled peach slices are cooked in sugar and lemon juice after which they are layered on top of the batter. As the cobbler bakes, the batter rises and envelopes the peaches.

I add more peaches than stated in the recipe because I can’t help myself. 🙂 I bought TONS of peaches at our farm stand because they were so gorgeous!! We were eating even more peaches while I was putting these ingredients together.

The recipe calls for 4 cups of sliced peaches and I used 5 large (gigantic) yellow peaches. The end result had more peach and less batter per bite and was terrific.

This recipe is from Dori Sanders’ Country Cooking, via Southern Living. We ate it with Pecan Shortbread Cookies– is that too much? 🙂 They went surprisingly well together. It is also quite delicious served with vanilla ice cream, of course. 😉

Yield: 10 servings (or more if served with ice cream or cookies!)

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups granulated sugar, divided
• 1 T baking powder
• pinch of coarse salt
• 1 cup milk (I used 1 percent)
• 4 cups fresh peach slices (I use 4 to 5 large peaches)
• 1 T lemon juice
• ground cinnamon or nutmeg, optional
• vanilla ice cream, for serving, optional

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder and salt; add milk, stirring just until dry ingredients are moistened.
3. Pour batter over melted butter- DO NOT STIR.
4. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly.
5. Pour peaches over the batter- DO NOT STIR. 
6. Sprinkle with cinnamon or nutmeg, if desired.
7. Bake at 375 degrees for 28 to 30 minutes, on convection, or up to 45 minutes in a conventional oven, until golden brown.
8. Serve cobbler warm, at room temperature, or cool.

White Peach & Raspberry Cobbler with Butter Biscuits

Did I mention that my family went peach, raspberry & blackberry picking? 🙂 It was difficult for me to decide to make with all of the goods (besides jam, of course!), but my husband wanted COBBLER! Then it was difficult to pick the recipe…I have made this in the past and enjoyed it, it used a combination of two of my fresh fruits and sounded great- so, the decision was made. I don’t bother peeling peaches for a cobbler- it is such a rustic dessert. This recipe was adapted from Bill Neal’s Southern Cooking.

For the Fruit:

• 8 large peaches, peeled (if desired), & sliced (I used white peaches)
• 2 cups raspberries
• 1 cup sugar
• 4 T flour
• 1/4 tsp cinnamon

For the Biscuits:

• 2 cups flour
• 3 1/2 tsp baking powder
• 1 T sugar
• 1 tsp salt
• 6 T unsalted butter
• 3/4 cup milk
• 1/4 cup whipping cream
• Flour, sugar
• Vanilla ice cream, for serving

1. For fruit, combine peaches, raspberries, sugar, flour and cinnamon in large mixing bowl; pour into greased 13 x 9-inch baking dish. (I skip a step and combine everything in the greased baking dish.) Set aside. Heat oven to 425 degrees.
2. For biscuits, mix flour, baking powder, 1 T sugar and salt in medium bowl. Cut butter into flour mixture with pastry blender. Stir in milk and cream until just combined (don’t over mix); turn onto floured surface.
3. Gently knead dough and roll or pat to 1/2-inch thick. Cut into circles or other shapes with biscuit cutter; place biscuits on top of fruit. Sprinkle biscuits with sugar.
4. Bake 25 to 30 minutes, or until biscuits are lightly browned. Serve with ice cream.