Recipe: Try this classic with cherries, peaches or other favorites
The dark cherries have colored the peaches, but they're in there, adding flavor and texture. Debbie Arrington
This cobbler makes the most of summer stone fruit and berries. It mixes and matches what’s on hand. For example, I used two yellow peaches and a pound of late cherries. Colorwise, the peaches tended to blend in with all the red cherry juice, but their flavor and texture added their own distinct plus.
The crust is like sugary drop biscuits. Make sure your baking dish is deep enough for the bubbling fruit as it cooks. When serving, drizzle some of the fruit syrup over the topping. Ice cream or whipped cream is optional.
Summer fruit cobbler
Serves 6
Ingredients:
4 cups fruit (peaches, nectarines, cherries, apricots, strawberries, berries, etc.), pitted
1 cup brown sugar
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter
1/3 to ½ cup buttermilk or sour milk
Butter for baking dish
Instructions:
Preheat oven to 350 degrees F.
Prepare fruit. Peeling is optional. Cut larger fruit into 1-inch pieces. Halve cherries and strawberries. Mix fruit with brown sugar; set aside.
In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt. Chop butter into small pieces, then blend it into dry ingredients with a fork, pastry blender or two knives. Add just enough buttermilk or sour milk to form a thick sticky dough.
Butter a 2-quart casserole dish. Pour fruit mixture into the buttered dish.
With two spoons, scoop dough into six golf ball-size pieces and place them on top of fruit, spacing dough pieces evenly apart.
Bake cobbler at 350 degrees for 45 minutes or until crust is golden and fruit is bubbly. Remove from oven and let cool at least 20 to 30 minutes.
Serve warm with ice cream or whipped cream, of desired.
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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.
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