Turning on the oven is the last thing most people want to do come summertime. Sure there’s good reason to take dinner outdoors when the temperatures rise into the 90s, but with a little planning, baking can still be a part of your summer dessert strategy. After all, berry season means it’s time to make pies!
An early lesson I learned is to get baking out of the way in the morning, before the day really heats up. Now about those pies, I’m going to take a few steps back. I love pies. I’ve made many in summers past, but sometimes I want that fruity fix without the rolling or fussing with a crust. Lesson two for summer baking—keep it simple. No need to sweat over the perfect crimp or overworking the dough. Cobblers and crumbles deliver the same sweet satisfaction, and require less prep time.
Of course, sometimes you want to bake your cake and eat it too. For just that very occasion, I present you with my new summer dessert—cobbler cake. Imagine a cakey biscuit studded with fresh, juicy bits of berries and fruit, baked in a pie plate. Yes, it really is the best of both worlds…err all three worlds, that is.
Peach Blueberry Cobbler Cake
Makes one 9-inch round cake
2 cups flour
1/2 cup sugar, plus extra for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons cold butter, cut into 16 pieces
1 1/4 cup buttermilk
2 peaches, sliced (leave on the skins)
1 1/2 cups fresh blueberries