Fruit finds it way into my house in waves. Some days there is seemingly too much for a family of two, even two enthusiastic fruit-eaters, to consume. Lee and I always manage to polish it all off somehow.
Bananas are easy. One goes in my breakfast every morning. Two or three of whatever else is around go towards my lunch and snacks. Lee gets his two to 3 fruit a day whether he likes it or not, assuming he eats the lunch I pack him.
Lately, stone fruit rules my countertop, fruit basket, and fridge. I feel like I have cherry pits coming out my ears and had to take a break from apricots after a total apricot overload last week. My one complaint about summer fruit is this: Why is it all so soft and delicate that transporting ripe fruit in a lunch box leads to a squished mess? You can’t just throw a plum or a fig or a handful of blackberries in a bag and go. These things require armored protection. My lunches away from home are bulky and heavy thanks to all the necessary fruit containers.
Enough ranting about summer fruit’s annoyances. Lets talk about damage control, and by that, I mean dessert. Last week I found myself with a bag of plums from a generous co-worker’s tree and a fridge full of half-smashed hand-me-down apricots (they came to my aunt’s house via a friend who brought them for a jam-making session and then to me when the jam making was over and there were STILL apricots rolling around).
These were good apricots and exceptionally delicious plums – juicy with barely sour skin and bright pink insides. I probably would have eaten all of them as-is if Lee and I hadn’t gone out-of-town last weekend. I wanted to use up some food before we left. July 4th came along and I thought there might be people around to help us eat a giant dessert.
I threw this cobbler together without a recipe, which meant I got to leave the sugar out of the filling and forego making the topping from scratch. Trader Joe’s Multigrain Baking Mix served nicely and I swear we didn’t miss the extra sweetness in our fruit. As one test subject observed, vanilla ice cream balanced out the slightly sour plum skins in the filling (For some reason, those skins actually increased in sourness when cooked!).
How about a crude formula rather than a recipe?
roughly 6 cups plums and apricots, pitted and cut into quarters + 1 teaspoon tapioca starch (or equivalent corn starch) + maybe 2 tablespoons honey
+ your favorite biscuit mix or recipe for the crust
preheat to 350, mix fruit etc. in one bowl, crust in another bowl, pour fruit into prepped baking dish, spread crust on top, BAKE
mine took about 25 minutes
serve with ice cream. yum
Now, why did I just buy tons of figs, peaches, cherries, and a honeydew melon? I’ve already baked something with the cherries, coming here soon.