‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers‘summer’s end’ apricot, peach & nectarine fruit cobblers

… with a mix of stone fruits like bright orange APRICOTS, FLAT VINE PEACHES, WHITE NECTARINES and YELLOW PEACHES (but you could add some PLUMS too), all bathing and lolling around in their sweetened syrupy juices, topped by a nutty cake that rises as it bakes on top, almost floating (until it cools and settles down again) and then some crunch from the roasted hazelnuts, to top it off ! 

By the way a fruit “cobbler” can also be called a fruit “pudding cake” or “pudding pie”.

I was so busy with melons of all shapes and sizes and colors, as well as watermelons, this whole summer, that I forgot to eat any of these smaller fruits. The first ones I actually enjoyed were just a few days ago, just because a friend brought a bag over. How could I forget these delights with an outdoor market at my doorstep twice a week ? Poor fool that I am.

To catch up on lost time, I bought a bunch, ate some fresh and then made this dessert, ideally served a bit warm, which is quite well-timed since the temperatures have already dropped 10-15 degrees so quickly.

It’s obviously another desperate attempt to hold on to the summer before it disappears completely and pumpkins and squashes start popping up everywhere.

You can make a very large cobbler but I prefer making 8 individual 1 cup portions in ramekins to avoid the mess of serving it all up or even 12 smaller ones for the less gluttonous.

Need I say more ? 

Yup, here comes the bitter end of summer’s sweet fruits ! Stop crying, you big babies . . .  :)

‘summer’s end’ apricot, peach & nectarine fruit cobblers

07.09.2019

8 x 200 grams each

ingredients

cooked fruits :

  • 1 kg mixed fruits (apricots, nectarines, peaches) or about 6 cups/800 grams when sliced and stones removed
  • 30 ml (2 tbsp) lemon juice
  • 15 grams (2 tbsp) cornstarch
  • 30 grams (2 tbsp) butter
  • 200 grams (1 cup) granulated sugar (add an extra 25 grams or 2 tbsp if the fruits are not sweet enough)

cake batter :

  • 188 grams (1 ½ cups) all-purpose flour
  • 32 grams (¼ cup + 2 tbsp) hazelnut powder
  • 58 grams (¼ cup + 2 tbsp) cornstarch
  • 4 grams (1 tsp) baking powder (double-action)
  • 1 gram (¼ tsp) sea salt
  • 88 grams (¼ cup + 2 tbsp) softened butter
  • 150 grams (¾ cup) granulated sugar
  • 110 grams (2 medium/large) eggs
  • 90 ml (¼ cup + 2 tbsp) milk
  • 15 ml (1 tsp) vanilla extract

toppings :

  • 30 grams (3 tbsp) coarsely chopped roasted hazelnuts
  • 18 grams (1 ½ tbsp) granulated sugar
  • 8 grams (1 ½ tbsp) hazelnut powder
  • optional : icing sugar for sprinking

instructions

  • place the whole hazelnuts in a 210°C preheated oven and roast for 5 minutes until fragrant, remove, let cool, rub to discard skins and roughly chop or crush
  • wash all the fruits, slice in half, then in quarters (or in eighths for larger fruit) and discard stones
  • toss the sliced fruits with the sugar and lemon juice, place in a large pan with the butter, sprinkle with the cornstarch, stir well and cook at medium-high heat for 5 minutes until it starts simmering, then lower heat to medium or medium-low and simmer gently for an additional 10 minutes while stirring, then remove from heat and let cool down a little
  • prepare the batter by combining the dry ingredients in one bowl (flour, cornstarch, hazelnut powder, baking powder and salt) and the liquid ingredients of milk and vanilla extract in another bowl and set both aside
  • lower oven or preheat to 190°C
  • in a larger bowl, beat the softened butter with the sugar for several minutes until creamy, add one egg and mix well, then the second egg and mix again
  • alternating between the dry and liquid ingredients, add one-third of the flour mix to the sugar-butter-egg mixture and mix and then add one-third of the milk and mix again, repeat 2 more times until you have a thick and smooth batter 
  • using 8 larger individual ramekins of 10 x 5 cm each (1 ¼ cup) or 10 smaller individual ramekins of 8 cm x 4 cm or (1 cup), fill each with the cooked fruit mixture up to 2/3 full maximum, then spoon about 3-4 tbsp of batter on top, sprinkle with the chopped roasted hazelnuts, some golden cane sugar and some hazelnut powder and bake for 30-35 minutes until golden
  • remove from the oven, let cool slightly and serve warm or at room-temperature, sprinkle with some icing sugar too if you like.

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