The Time is Now 2: Fruit Cobbler

 

Here's the plan.

It's early September.  Find yourself the freshest, ripest fruit you can get your hands on.

Could be peaches.  Could be blackberries.  Could even be some early apples.

If you're lucky, it could be the last of your very own plums.  Plums that you picked off your own tree, and cradled just as carefully as you possibly could.

 fig. a:  fresh plums

fig. a:  fresh plums

Now make a cobbler with them.  A drop-biscuit cobbler.  Using the recipe that follows.

The recipe comes courtesy of Melissa Hamilton and Christopher Hirsheimer.  But, this being the Social Media Age, I received it from Michelle via Facebook.  When I did, it looked like this:

cobbler pt 1.jpg
 fig. b:  all mod coms

fig. b:  all mod coms

Pretty cute, huh?

The cobbler that results is a thing of beauty.  It's everything you want in a cobbler.  Crusty and sweet on top, bursting with fruit flavour down below.

 fig. c:  let 'em be

fig. c:  let 'em be

This is a recipe that embodies the simple elegance of late-summer cooking--when you're working with the best ingredients, and mostly you just want to let them be.

Remember:  the time is now.

Our plums are finished, but there's no question that we enjoyed them while they lasted.  

Hello, peaches!

aj