First up is a stone fruit cobbler I threw together to salvage the last of our summer fruit. We had some stone fruit on hand that was too mushy to eat by itself, but I couldn't let them go to waste. So I went for one of Heidi Swanson's recipes, and was able to use up all 2 peaches, nectarine, and 2 plums ! Icing on the cake (or crumble on the crisp) is it took like no time to make. Ideal weeknight dessert.
The original recipe is: http://www.101cookbooks.com/archives/plum-and-peach-crisp-recipe.html, with the proportions I used below.
ripe peaches (1 large, 1 medium), ripe plums (2), nectarine (1), 1 squeeze of fresh lemon
1/4 cup brown
1 teaspoon corn starch
3/4 cup rolled oats
3/4 cup white whole wheat flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
big pinch of salt
5 T butter, melted
1/3 cup yogurt (I used Trader Joe's low-fat organic)
Special equipment: 8x8 square baking dish or equivalent
Preheat the oven to 400F degrees.
Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively chubby slices and then cut them again in quarters or thirds. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8-inch square baking dish (or your favorite equivalent-sized, deep-sided, solid-bottomed tart pan).
To make the topping combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.
Place the baking dish in the oven, middle rack, and bake for about 25 minutes, or until the topping is golden. Enjoy warm or at room temperature (with whipped cream;).
Yields 9 servings at 205 cals each (and the oats and fruit make it fiber rich semi-healthfood!)