Tag Archives: blackberries

Peach and Tayberry Upside-Down Pie

What?  It’s been four days since I posted the recipe for the Easiest Pie Crust Ever and you still haven’t made a pie?  What are you waiting for?

Ok, ok, here’s a recipe that’s even easier than pie.  I’m calling it an upside-down pie, because it’s a single-crust pie with the crust, get this, on top.  Isn’t that smart?  So you get a scoop of juicy fruit and a crisp, buttery top crust.  That’s it.  The Rustic Fruit Desserts people (I told you you’d be hearing hearing more about them) refer to this dessert by the funny name “pandowdy,” and indeed it was their Gingered Peach and Blackberry Pandowdy that inspired mine.

This dessert was especially sweet because I made it with the last of the peaches we brought home from California and tayberries from our Tonnemaker’s fruit CSA.   (You can substitute raspberries or blackberries or both; tayberries are a cross of the two.)  I personally wouldn’t usually put peaches into a pie–I know, other people do it successfully!–because I think they give up too much juice, resulting in a too-liquid filling and a soggy bottom pie crust.  Both problems are solved by this recipe: the bottom crust has vanished and the filling is thickened to a luscious consistency by macerating the peaches and then simmering the juice to thicken it.

Continue reading Peach and Tayberry Upside-Down Pie (click for recipe)

Apricot and Blackberry Cobbler

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.

Continue reading Apricot and Blackberry Cobbler (click for recipe)