Fresh, late-season stone fruits are making their final appearances in the markets. Time to enjoy these gems before they are gone for the season.

I tested and prepared 3 separate recipes: (1) Cobbler (2) Crisp and (3) Crumble.

The fillings are the same for all three desserts. The toppings are all a bit different.

Cobblers originated in the American British colonies as “trail-modified” pies. They have a buttermilk dough with leaveners (baking powder and soda) that is placed on top of the fruit.

Crisps and crumbles are similar with streusel-type toppings; however, crisps often contain rolled oats. The most common is apple crisp, but the filling can be altered for the season.

Crumbles were made popular during World War II due to food rationing. Crumbles can be sweet or savory with meats and cheeses.

Here, I have provided all three topping recipes. Each has similar flavors, but the textures vary. Suggest you try all three and let me know what you prefer. (My favorite is the crisp; I really like the crunch of the nuts and the sweet / salty paring of the butter and sugar).

This late-summer season is perfect for the last of the local stone fruit. I recommend using organically-grown fruit as conventionally-grown are often treated with pesticides. The peaches in this recipe may be substituted with nectarines, blueberries, apples, cherries, berries, or strawberries and rhubarb depending on the season.

Happy baking…

– Chef Charlie

Universal Filling:

3 pounds ripe peaches, peeled
Juice of 1/2 of a lemon
1/4 cup light brown sugar
1 tablespoon cornstarch

Peach Cobbler Topping:

2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1/2 cup buttermilk, cold
2 tablespoons coarse sugar
1 tablespoon ground cinnamon

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter cubes and with fingers break the cubes into pea-sized pieces until it resembles coarse meal. Slowly add the buttermilk and mix with the hands until evenly combined. Divide the dough into 5 or six pieces. Gently flatten each piece of dough and place on top of the filling; allowing the peach filling to show through between the pieces. Combine the sugar and cinnamon and lightly sprinkle on the dough.

Peach Crisp Topping:

1/2 cup granulated sugar
1/2 cup brown sugar
8 ounces butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1/2 cup rolled oats
1 cup blanched almonds, pecans or walnuts, toasted and coarsely chopped

• Combine the sugars, butter, salt and vanilla in a medium-sized bowl. Add the flour, oats, and nuts and mix by hand until crumbly.

Peach Crumble Topping:

1/2 cup light brown sugar
1 teaspoon cinnamon
3/4 cups all-purpose flour
1/3 cup butter, melted and cooled
1/2 cup walnuts, coarsely chopped

• Combine the brown sugar, cinnamon and flour. Add the butter and walnuts and mix by hand until crumbly.
Procedure:

• Preheat oven to 375˚F.

• To peel the peaches: Bring a pot of water to a boil. Place the peaches in the boiling water for 45 seconds. Remove to an ice bath. Use a paring knife to peel the peaches. Halve and pit the peaches and cut them into 1-inch chunks.

• In a large mixing bowl combine the peaches, lemon juice, brown sugar and cornstarch. Place the mixture in a buttered 2-quart oven-proof baking dish.

• Cover the filling evenly with the your topping of choice.

• Place in the oven and bake for 30 minutes. The topping should be lightly-browned and the peach juices bubbly around the edges.

• Serve warm with vanilla ice cream or soft whipped cream.

Serves 8

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