Here’s what we brought back from California: a huge jug of olive oil, grown and pressed a few miles from where I grew up. Bags and bags of almonds and walnuts from the nut orchards we drove through to get to my parents’ house. And a 20 lb. box of peaches, nectarines, and plums, so that we can go on pretending that it’s summer even though it appears to have skipped straight from spring to fall in Seattle.
Mostly we eat ripe fruit alone, which is really its highest and best use, but last week this cobbler recipe appeared on Dinner: A Love Story and it sounded so simple and good that it was in the oven almost before I knew it. Luckily we had lots of people hanging around that day, and it was gone within hours.