Who knew fresh fruit could become so overwhelming? When we joined our CSA I was much more concerned about using up the vegetables and happily signed up for a fruit share with nary a reservation. I'm not exactly complaining, mind you, I just wasn't prepared for the volume of fruit needing to be used immediately. This is the glorious difference between fruit harvested before it's ripe for the purposes of shipping, and fruit picked at the height of juicy ripeness-- and, man, does it ever taste better. It just doesn't keep.
So when we were presented with a pint of sugar plums, a pint of apricots and two pounds of peaches (and lord help me, we still had some plums left from the previous week!), I knew I had to do something with them immediately. Fortunately, I have that super-easy and oh so decadent cobbler recipe, which is basically a layer of whatever fruit you like topped with a layer of bread cubes (I like to use brioche), soaked with a butter, egg and sugar mixture and then baked until the bread gets nice and golden.
I decided to pit and slice all of the fruit I had on hand, figuring the different flavors would compliment each other. I peeled the peaches, but lazily left the skin on the apricots and plums. And instead of cinnamon, I used ginger. I also baked individual small dishes, instead of one large one, which is a bit fussy, but looks too cute for words.
Whoa, daddy! It was damned tasty.
Stone Fruit Cobbler
However many peaches, plums and apricots you need to use up, cut into slices
4 1-inch slices of brioche, cubed (about half of a large loaf)
1/2 cup unsalted butter, melted
1 1/2 cups sugar
2 tablespoons flour
1 egg, beaten
Ground ginger, to taste
Place the fruit in the bottom of a round baking dish, toss them with as much ginger as you like, and then layer the brioche cubes over them. Mix the melted butter with the sugar and flour and then add the beaten egg and mix well. Pour the sugar mixture over the brioche cubes. Bake at 350 F for about 40 minutes.