Recipe: Try this classic with cherries, peaches or other favorites
The dark cherries have colored the peaches, but they're in there, adding flavor and texture. Debbie Arrington
This cobbler makes the most of summer stone fruit and berries. It mixes and matches what’s on hand. For example, I used two yellow peaches and a pound of late cherries. Colorwise, the peaches tended to blend in with all the red cherry juice, but their flavor and texture added their own distinct plus.
The crust is like sugary drop biscuits. Make sure your baking dish is deep enough for the bubbling fruit as it cooks. When serving, drizzle some of the fruit syrup over the topping. Ice cream or whipped cream is optional.
Summer fruit cobbler
Serves 6
Ingredients:
4 cups fruit (peaches, nectarines, cherries, apricots, strawberries, berries, etc.), pitted
1 cup brown sugar
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter
1/3 to ½ cup buttermilk or sour milk
Butter for baking dish
Instructions:
Preheat oven to 350 degrees F.
Prepare fruit. Peeling is optional. Cut larger fruit into 1-inch pieces. Halve cherries and strawberries. Mix fruit with brown sugar; set aside.
In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt. Chop butter into small pieces, then blend it into dry ingredients with a fork, pastry blender or two knives. Add just enough buttermilk or sour milk to form a thick sticky dough.
Butter a 2-quart casserole dish. Pour fruit mixture into the buttered dish.
With two spoons, scoop dough into six golf ball-size pieces and place them on top of fruit, spacing dough pieces evenly apart.
Bake cobbler at 350 degrees for 45 minutes or until crust is golden and fruit is bubbly. Remove from oven and let cool at least 20 to 30 minutes.
Serve warm with ice cream or whipped cream, of desired.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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