Peach Blueberry Cobbler

 

I love the late summer when peaches and blueberries are in abundance, and I love that these two flavors taste so good together. I was able to get fresh peaches and blueberries at the farmer's market last week and used them to make a fruit cobbler. 

Before I get into the recipe though I must offer this explanation about the differences between a cobbler, a crumble, and a crisp: a cobbler has a biscuit topping; a crumble has a topping of butter and sugar; and a crisp has a topping with butter, sugar, and oats. Additionally we have buckles and Bettys. Buckles have the topping and fruit baked together (causing them to buckle); Bettys (like crumbles) have no oats, but the fruit and crumble are layered (source The Farmer's Almanac) 

And now, back to our recipe. I got this one from the New York Times Cooking Page. It calls for hazelnut flour which I did not have, but I did have some almond flour in the cupboard which I was able to substitute effectively. Otherwise I followed the recipe as written. James whipped some cream for us as a topping. A lovely dessert to complement our pasta dinner made with fresh pesto. So much goodness from the garden.

Cú Chulainn Pasta

Basil, garlic, and squash fresh from the garden!

Saturday was Lammas, a celebration of the late summer harvest. On Sunday and Monday I harvested garlic from my garden and then I got out my trusty Wicca Cookbook and found a recipe that in addition to the garlic used two other ingredients that I could get from my own backyard - yellow squash and basil. This also called for some other ingredients (some additional herbs, as well as carrots and zucchini) that I did not have, and so I simply did without. Nevertheless, this was a delicious, light meal for a summer's eve. I started by mincing and sautéing the garlic in lemon-infused olive oil and butter while I cooked the spaghetti. I sliced the squash very thin and added it to the skillet. Once the pasta was cooked I drained it and added it to the skillet as well, along with minced basil leaves. I let everything cook for a few minutes while I gently stirred. I served this directly onto plates, topped with parmesan cheese, and added a sprig of basil to garnish. Pleasing to the eye and the palate.