Summer Cobbler

Every time I pull this recipe out, I smile ... there are just so many memories attached to it. My sister found it in one of Mom's various parish cookbooks.We jotted it down and brought it up with us to the very first apartment we moved into in St. Paul. In between classes and busy schedules, there were many evenings that we threw this together and ate large bowlfuls as we were surrounded by textbooks and notebooks. There was the time I made it for friends that I was visiting, and the sugar and juices flowed over the sides of the pan, causing enough smoke to set off all the fire alarms. After that, it was the accompaniment for a summer dinner of fried fish (that had been pulled out of the lake shortly prior) and eaten in a tiny apartment.

So needless to say, it is one of my favorite go-to's when I need something simple, easy and delicious. In the summer I whip up this cobbler with fresh, ripe peaches and pears and during the fall and winter, it is scrumptious with crisp, tangy apples. You can literally make this with any fruit combinations ... I don't think you can go too far wrong!

directions

4 cups of fresh fruit
2 tbsp. brown sugar
1 tbsp. cinnamon

place the fruit on the bottom of a pie or pastry plate
sprinkle the brown sugar and cinnamon over the top of the fruit

combine the following until it reaches a crumbly consistency

1 cup flour
1 cup sugar
1/2 cup butter
1 egg
1/4 tsp. salt

crumble the pastry mixture over the fruit and sprinkle the top with a bit of sugar
bake at 350 degrees for 45-minutes to an hour

serve alongside a hot cup of coffee and a big bowl of vanilla bean ice cream!

On a side note ... that pastry plate I used? My mom brought that home to Minnesota after a visit to Chicago to see her family. She brought it home on a train, while juggling two little ones ... and twenty-some odd years later, it is still going strong!