It's September but these days are still feeling like summer here in Tennessee. I am ready for fall weather and so are my kids! We can't wait for relief.
One benefit, however, to these ever-lasting hot days is the good produce we are still getting.
Corn on the cob, tomatoes, cucumbers, fruit. My neighbors have blessed us with a steady stream of amazing tomatoes this summer. What a gift!
Last week I found these beautiful artichokes at Trader Joe's and had to buy them and make them the main dish.
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Isn't this beautiful? It's like a flower. |
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Summer on a plate |
I will be sad to say goodbye to peaches! I wish they had been more bountiful and affordable in my life this summer. They are one of my very favorite foods.
We had a picnic lunch gathering and I was to bring a dessert to share. I thought it should be a bar or cookie for ease of serving and eating. But I really was wishing for something like COBBLER! That's when I thought of these bars. I had never made them but the recipe is from an old Everyday Food magazine that I had looked at many times. It seemed like the best of both worlds.
Though the original recipe called for fresh blackberries, I made it with fresh blueberries and diced fresh peaches. It was so delicious and easy for picnicking. I love that it has a cake bottom, fruity filling and crumbly, but not too crumbly top. It's like a hand held cobbler!
borrowed from Martha Stewart Everyday Food Magazine
6 Tbsp. butter, melted; and ½ cup (1 stick) butter at room temperature
1 ¾ cups all-purpose flour, plus more for pan
½ cup packed light-brown sugar
½ tsp. salt
½ tsp. baking powder
1 cup confectioner’s sugar (powdered sugar)
½ tsp. vanilla extract
2 large eggs
10 ounces (or enough to make a layer in the pan) of fruit (blackberries, raspberries, peaches, strawberries)
Preheat oven to 350˚
Butter (or spray with cooking spray) an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhand on two sides; butter and flour paper, tapping out excess.
Make topping: In a medium bowl, whisk together melted butter, brown sugar, and ¼ tsp. salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
In a medium bowl, whisk together remaining ¾ cup flour, baking powder, and remaining ¼ tsp. salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, powdered sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with fruit, then chilled topping.
Cool completely in pan.
Using paper overhang, lift cake onto work surface; cut into squares. (To store, keep in an airtight container at room temperature up to 3 days.)
The recipe doubles well.
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| This is a little trick I use when I am needing to transport a dish and either it is too warm to cover with wrap, for fear of wetness from condensation forming; or if it is too awkward to get foil or saran to stay put. I just use one of my largest tea towels and tie it by corners in the middle to create a covered "package' for transporting. |
I made the bars a second time when we were celebrating my Dave and our friend David's birthday. I cut large slices and served it with vanilla ice cream (so it can be a plated dessert as well). I made it with fresh raspberries that we found on sale at the grocery that week. It was also a great variation. I haven't yet tried using frozen fruit, but I imagine it would work fine. I'll let you know.
October is just around the corner, as hard as that is to believe. Soon it will be time for pumpkin spice everything. So, quick, grab some fruit and make some Cobbler Crumb Bars!