Or, what to do when you buy a boatload of stone fruits, bring them home, and realize “Oh, I live in Oklahoma, and produce STINKS.”
Yup, true story. We bought big bags of apricots, pluots and nectarines this weekend. It’s summer, the fruits were plentiful at Wally World, and felt ripe. They’ve gotta be good, right? Nope, wrong. Oklahoma doesn’t do fruit. They were tart, flavorless and a bit mealy.
But I’m not one to throw out food. So I just covered them in some sugar and, voila! Bad fruit, reinvented.
I used two apricots and a pluot in this recipe, but any stone fruits will work! Or berries. Or apples even. Get creative!
Stone Fruit Cobbler for Two
(adapted from Joy the Baker)
- 2-3 stone fruits (peaches, plums, nectarines, apricots, pluots, etc)
- 1/4 cup whole wheat flour
- 1/4 cup brown sugar
- 3 tbsp old fashioned oats
- 1 tbsp shredded coconut
- 1 tbsp sliced almonds
- 1/4 tsp cinnamon
- pinch salt
- 2 tbsp unsalted butter, cold and cubed
Preheat oven to 350 degrees. Chop stone fruits and distribute evenly between 2 small oven safe ramekins.
In a bowl, mix flour, sugar, oats, coconut, almonds, cinnamon and salt.
Using your fingers, work the cubes of butter into the mix until it’s lumpy, but somewhat mixed.
Place half of topping on each ramekin. Top with a small pat of butter.
Bake about 20 minutes, until just browned on top.
If I had planned this dessert, I definitely would have topped them with vanilla ice cream. Since I didn’t, I made do with some whipped cream I happened to have in the fridge. It’s actually kind of old, but apparently whipped cream in a can lasts forever, because it doesn’t expire until November! Creepy.
These were really yummy! So I can only imagine what they’d be like with GOOD fruit! If you happen to buy some less than stellar fruit, now you know what to do with it!