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In cobblers, crisps, blueberries and peaches reign supreme

Posted: Wednesday, June 04, 2008

With the arrival of early, succulent peaches and plump blueberries, the signs of summer continue to develop at the market. The peaches seem to taste exceptionally sweet this year and the blueberries appear especially plump, making them particularly luscious for use in cobblers and crisps.

The peaches I recently purchased, in fact, were so perfect that eating them out of hand was delicious enough to qualify them as a bona fide dessert. I suppose baking sweet peaches with honey, brown sugar and cinnamon might be akin to "gilding the lily," but too much of a good thing need not be overindulgent when the fruit in question is orchard fresh and nothing short of sublime.

Those of us who love the taste of summer that is found in newly picked fruits also are likely to adore the flavors of fall embodied in spices like ground nutmeg and cinnamon, and it is possible to merge those seasons with homespun desserts like baked fruits with cream, cobblers and crisps. While the "cobbler," a deep-dish dessert of fruit filling topped with a biscuit-dough crust, is the favorite of some, others prefer a "crisp," which is fruit covered with a crunchy mixture of flour, oats, butter, brown sugar and sometimes nuts.

And, when the fruit is exceptionally good and flavorful, many of us opt for the down-to-earth goodness of fruit that's been simply baked with honey, brown sugar and a sprinkling of cinnamon. Regardless your preference, peach and blueberry season is upon us, so ditch the can, bypass the freezer and buy fresh.

Sue Ade, is a gourmet baker and collector of vintage cooking utensils and cookbooks. She can be reached at sueade@aol.com or (843) 683-0375.



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