Fruits + Crumbles = Cobbler Goodness

Though last weekend really was the height of domesticity, this weekend still churned up some pretty excellent home cookin' with produce that was primarily found at the Greenmarket. In fact, as I write, there is apricot jam in the fridge, marinating overnight to be cooked, tomorrow morning, into (hopefully) some tasty goodness. The market also provided us with delicious salads, some potatoes stuffed with a delicious sausage, an excellent pasta with fresh fava beans and proscuitto and a cobbler, well actually, two cobblers chalk full of fresh fruit. Good eats my friends, good farmer's market eats.


Market Fresh Peaches

So, to end the weekend and hopefully begin a new week full of new foodie market fun, here is the cobbler recipe. Be advised that this is not a normal cobbler in that there are not oats in the topping and there are also no spices. Instead, the lemon gives the cobbler a very fresh taste and I find that it's not as heavy as its oat-filled and spice-filled counterparts. Enjoy!

FRUIT CRUMBLE
Adapted from Smitten Kitchen
Makes a 6 to 8 serving crumble

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Sugar in the Raw (or brown sugar too)
One lemon, zested
1 stick melted butter

For the filling:
*4 cups of fruit, peeled and cut into relatively similar sizes
Juice of one lemon
1/2 cup sugar
4 tablespoons cornstarch
Small pinch of salt

Heat oven to 375°F. Prepare topping by combining flour, baking powder, sugars and lemon zest and giving a little mix. Then, add the melted butter and mix till small and large clumps form. Put in the fridge to firm up the crumble.

Prepare filling: Toss fruit, lemon juice, sugar, cornstarch and salt in a bowl and transfer to a 9-inch deep-dish pie plate or an 8-inch square baking pan.


Cover fruit evenly with cold crumble topping and bake till golden brown about 40 to 50 minutes. Don't worry if the fruit bubbles up, it is supposed to and will taste delicious, I promise. Serve on its own or with vanilla ice cream.

*I've made this crumble with a few different fruit combinations and you should too! Try rhubarb and strawberries or peaches all by themselves, or peaches and raspberries or blueberries, or all berries...you get the idea. Have fun with it!