A TECHNICALLY INCORRECT BUT VERY GOOD SUMMER FRUIT COBBLER

A TECHNICALLY INCORRECT BUT VERY GOOD SUMMER FRUIT COBBLER

Serves 6.

Talk about summer under a crust, this is it -- an ideal way to cash in on each round of new fruits coming into season. The cobbler is easy to take to potlucks and picnics. Serve it warm or at room temperature. Vanilla ice cream or sour cream is delicious with this, but not essential. The cobbler can be kept for four days in the refrigerator.

Filling:

• 6 c. diced (1/2- to 1-in. pieces) firm-ripe, delicious fruit (see accompanying article for possibilities)

• 1/2 to 11/2 c. granulated sugar (depending upon sweetness of the fruit)

• 1/4 c. cornstarch

• Grated zest of a small lemon

• Juice of 1/2 lemon, optional

• Generous pinch salt

• 1/3 c. raisins, optional

Topping:

• 1/3 c. granulated sugar

• 1/3 c. brown sugar

• 1/4 tsp. salt

• 2 tsp. vanilla

• 11/2 c. whole-wheat pastry flour (spoon into cup and level)

• 1/2 c. whole salted almonds, coarsely chopped, optional

Directions

Preheat oven to 350 degrees, with a rack set in its center. Butter a shallow 7-cup baking dish.

To make the filling: In a large bowl, gently combine the fruit, 1/2 to 11/2 cup granulated sugar (depending upon sweetness of the fruit), cornstarch, cinnamon, lemon zest and juice, generous pinch salt and raisins. Turn this into the baking dish.

In an electric mixer fitted with a paddle attachment, or using an electric handheld beater, cream the butter, 1/3 cup granulated sugar, brown sugar, 1/4 teaspoon salt and vanilla together at medium speed until very light and fluffy. Scrape down the sides of the bowl.

Bake 45 to 55 minutes, or until fruit is bubbling and thick and the topping is a rich golden brown. Cool on the stovetop. Serve warm or at room temperature.

Nutrition information per serving (using mixed fruit):

Calories600Fat20 gSodium160 mg

Carbohydrates103 gSaturated fat12 gCalcium65 mg

Protein7 gCholesterol51 mgDietary fiber7 g