September is always a wink to the rest of autumn. Come October, slowly the season for warm shawls, teas, snuggling ups and of course cinema season begins.
The dried green leaves of the last days of summer slowly give in to turning all shades of yellow, red and burgundy.
With this month we begin to turn indoors, in my case to new inspirations, paintings, new recipes from food blogs and new expectations. For some January is the mark of a new year; for me (maybe as a long lasting habit of school starting in September) it has always been autumn.
Stone Fruit and Berry Cobbler, adapted from williams-sonoma.com
1 cup blackberries or blueberries
5 pieces of stone fruit — i.e. peaches or nectarines — sliced
1 tsp. lemon juice
1/2 cup plus 3 Tbs. granulated sugar
2 Tbs. cornstarch
1/2 tsp. ground cinnamon
1 tsp. ground ginger
For the cobbler topping:
2 1/4 cups unbleached all-purpose flour
1/2 cup firmly packed golden brown sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
6 Tbs. (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream
Preheat an oven to 375°F. Lightly butter a 9-by-13-inch baking dish.
In a bowl, combine the berries, peaches or nectarines, lemon juice, the 1/2 cup granulated sugar, the cornstarch and cinnamon and toss to coat the fruit evenly. Pour the berry mixture into the prepared baking dish, spreading it evenly.
Stir together the flour, brown sugar, baking powder, salt and baking soda. Scatter the butter pieces over the top and, using a fork, cut in the butter until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together.
Using a soup spoon, place dollops of the topping evenly over the berries, leaving a 1-inch border uncovered around the edge of the dish. Sprinkle the 3 Tbs. granulated sugar over the top. Place the dish on a rimmed baking sheet. Bake the cobbler until the top is golden and the berry filling is bubbling, about 35 minutes. Transfer to a wire rack and let cool for 10 to 15 minutes.
Serve with whipped cream or vanilla ice cream.