How very sad to be packing away our summer clothes (whites and Lilly Pulitzer), books (The Great Gatsby, Archie Digests, Nancy Drew) and general happiness. Wah.
We have one last kick at the cat where summer lounging is concerned. Time to celebrate summer’s fruit bounty.
Slip into your Nantucket Reds (cuffs rolled, obviously), pour yourself a tall Cape Cod (more cape than cod, please), and tuck into this lovely plum cobbler.
This is the easiest dessert we’ve ever made. Seriously. This is a keeper.
The secret is browned butter and plums. The original recipe calls for apples, which we’re keen on trying this fall.
But for summer, nothing is better than luscious, tart plums.
We substitute eight sliced plums sprinkled with 1/2 tsp. cinnamon and a dash of nutmeg for the apples and lemon juice.
UPDATE: Now we’re thinking about five-spice powder in place of the spice additions?
LIGITA’S QUICK APPLE CAKE
from: Classic Home Desserts by Richard Sax
10-inch single layer cake; serves 8
3 medium-size tart apples, such as Granny Smith, peeled, cored and thinly sliced (about 3 cups) with 1 teaspoon fresh lemon juice
3/4 cup plus 3 tablespoons sugar
2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
2 large eggs, lightly beaten
1 cup sifted all-purpose flour
Vanilla ice cream, for serving
1. Preheat the oven to 350 degrees F. Generously butter a 10-inch Pyrex pie pan. Update: we prefer an 8-inch sq Pyrex square dish. You can cut nine squares or six rectangles.
2. Toss the apples in a bowl with the lemon juice, 2 tablespoons of the sugar and the cinnamon. Spread the apples evenly in the prepared pan.
3. Melt the butter in a small saucepan over medium heat; cook until lightly golden, about 7 minutes. Watch carefully to avoid burning. Pour the clear, browned butter into a bowl, leaving any sediment or foam in the pan.
4. Stir the 3/4 cup sugar into the butter. Gently stir in the eggs; stir in the flour until blended. Spoon the batter evenly over the apples and spread into a layer. Sprinkle with the remaining 1 tablespoon sugar.
5. Bake until lightly golden and crusty, 40 to 45 minutes.
6. Cool in the pan on a wire rack. Cut into wedges and serve from the pan warm or at room temperature, with vanilla ice cream.