What do you do with all the berries, cherries, and stone fruits?
My favorite summer dessert is mixed berry cobbler and ice-cold cream. This fruit-forward, sweetened, and tender-topped dessert has been my favorite for many decades. Sometimes I make doubles of the recipe. The leftovers go fast.
This cobbler crust, which is flavored with orange rind, sweet butter, and whole wheat flour, takes just minutes to prepare. It’s also super simple to make. The cobbler crust is reminiscent of a good biscuit with flaky layers and a crispy sugary top. It contrasts wonderfully with the hidden goodness found in soft fruits.
Although the recipe calls for strawberries, blueberries and raspberries in this cobbler, you can make it your own. After berry picking, I prefer to make this recipe using only blueberries. This is a great alternative to blueberry pie. An all-strawberry version is delicious when strawberries are fresh and local. A combination of seasonal berries from the farmers market creates a sophisticated and less sweet dessert.
It is a good idea to keep heavy cream and mascarpone on hand during the berry and peach seasons. You can make a delicious dessert in a flash by having all the ingredients you need. The addition of a little mascarpone cheese, or creme fraiche, to softly whip heavy cream gives the mixture tang and stabilizes it. This mixture will keep for hours in the refrigerator, or in a container of ice.
For a stunning dessert, layer the whipped cream with nectarines and strawberries.
To use in the parfaits, I make lemon wafer cookies when the kitchen is cool. You can also use buttery store-bought cookies for the layers. They’ll soften slightly and give the parfaits a delicate texture. You can also serve extra cookies in their original crisp form.
Granita is a frozen dessert made from fresh fruit and ice that’s perfect for summer. I buy cherries in their season and then pit them before freezing. For the following recipe, cherries can be thawed only briefly. Serve the ice in small dishes with sparkling or prosecco.