This summer I've become more enamored and amazed by the simplicity of fruit and fruit desserts. Sure, like everyone, I love eating the summer peaches, plums, nectarines, and cherries hand over fist in their natural state, but I've also made more cobblers this year than ever before.
Dad and Kenneth have been dropping off goody baskets from both Dad's garden and the Farmer's Markets Dad's been haunting this summer and one of blessings from their generosity have been blueberries. I've been eating them alone and in smoothies, but also in fabulous cobblers.
Is there some complicated recipe? No. Fresh good fruit, as I'm very aware of this summer, needs hardly anything to dress it. I've been making cobblers in the toaster oven so as to not heat up the house and not have to heat the whole oven for just a small dessert for Gene and I (with a little leftover). For my toatster oven pan (approx 5"x7") I used a pint of blueberries, about a 1/2 cup of sugar, a few drops of vanilla paste, and a squeeze (half) a fresh lemon. Covering it with a commercial pie crust I happened to already have in the fridge, I simply baked it off at 350 degrees for about 25 minutes, until the toaster oven nicely browned the crust.
Simple, sunny, and satisfying.