Late Summer

Labour Day weekend is often a time of melancholy.  A time when people lament, “Where did the summer go?” and “How can it be fall already?”  A time when people close their cottages, and line up at the mall for back-to-school clothes.

Here’s my big secret: I actually love this time of year.

Not because the girls are going back to school and our schedule is about to ramp up again.  I’ll miss the quiet days of summer when we just hang out.  But at this time of year, I’m grateful for every warm day, for every minute of sunshine, for every fruit or vegetable I’m still able to buy at the farmers’ market. 

When I picked up my blueberries on Friday, the vendor told me it was the last week they’d be available.  So there was no question that I’d be making individual peach and blueberry cobblers again.  I’ve already made them twice in the last two weeks and will make them again today to take to a friend’s house.  These cobblers are the best way I can think of to use the juicy peaches and tart berries that are still available in September.

I’m embarrassed that I didn’t take a photo of a partially-eaten cobbler so you could see how great the fruit looks inside.  What can I say?  The minute I started eating it, I apparently went into a trance from which I didn’t awaken until I was done.  Despite my best photographic intentions, the same thing happened every time I ate one (including one mortifying episode when I ate one for breakfast).  You’ll just have to make them yourself to find out.

Individual Peach and Blueberry Cobblers

(adapted from Martha Stewart)

4 ripe peaches, cut into eighths

1 cup blueberries

2 Tbsp sugar (first amount)

1/2 tsp ground cinnamon

2 tsp cornstarch

1 large egg

2 Tbsp unsalted butter, melted and cooled

1/4 cup heavy cream (whipping cream)

1/2 cup plus 2 Tbsp all-purpose flour

pinch of kosher salt

1/2 tsp baking powder

1 Tbsp sugar (second amount)

1 Tbsp sugar (third amount)

Preheat oven to 350 degrees.  Combine peaches and blueberries in a bowl.  Whisk together 2 Tbsp sugar, cinnamon and cornstarch.  Add to fruit and toss to combine. Set aside. 

Combine egg, melted butter and cream in a bowl and whisk with a fork.  Set aside.

Sift together flour, salt, baking powder and 1 Tbsp sugar.  Make a well in centre of dry ingredients, and pour egg mixture into well.  Slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.  (The dough will be quite sticky.)

Divide fruit mixture amount four 8-ounce ramekins.  Divide dough into four sections and gently spread each section over the fruit in a ramekin.  After placing, sprinkle dough with remaining 1 Tbsp of sugar.  Place ramekins on a baking sheet and bake 15 to 17 minutes.  Serve warm.