(I first wrote this recipe for Urban Harvest - if you live in Wellington I recommend you check them out!)
Summer’s fast drawing to a close, but I wanted to share this recipe with you anyway in the off-chance you have the opportunity to get to the last of this season’s stonefruit. What a summer for stonefruit it’s been, too – I don’t know if it’s just me, but I feel like I’ve been eating my way through a mountain of perfectly ripe, incredibly juicy, sweet, dreamlike fruit. Peaches, nectarines, plums, yellow, purple and white, I’ve eaten them all. And with hardly any duds, either – you know how you sometimes get those peaches or nectarines that you bite into and immediately throw out because they’re just mushy, or mealy, or kind of dry and not-sweet? Yeah, hardly any of those. It’s been a really good summer.
It’s been a really good summer in other ways, too – lots of hot sunny days, more sea swimming (in frigid Cook Strait, no less!) than I’ve done in all 8 previous Wellington summers combined, learning to surf*, lots of general lazing about. I can’t even remember the last time it rained.** And I know, it’s officially autumn now, but the sun’s still shining and I’m still going for swims after work; I’m trapped in this glorious time-bubble thinking it’s still late January.
So it’s surprising to go to the supermarket and see that the berries have mostly disappeared, stonefruit is dwindling (or, at least, going up in price – a sign of diminishing supply), new season apples and pears have taken over the fruit section. So: before it’s too late, before I have to wait a whole 10 months to post this recipe again, here is this cobbler recipe I put together for the good folks at Urban Harvest.
Cobbler is great because it’s easy, it’s pretty (just look at those bright-coloured juices bubbling their way through the gaps in the scone-like topping), and it’s just different enough from the usual (in New Zealand) fruit crumble that it feels kind of special. And if you wait too long to make this and you’ve missed the stonefruit season, fear not: you can make this with pretty much any fruit, just as you would a crumble.