Heading into the new school season can be stressful for parents, too. That long list of school supplies which becomes the long line at your local office supply store. When I start to feel overwhelmed, I wonder if my kids are feeling the same way. Most of all, I try to make sure that the stress isn’t coming from me.
Cooking together always changes the energy in the room. There’s something so simple, but incredibly meaningful, in making something, anything, from start to finish. When I owned my Italian bakery, there was such pleasure and satisfaction that grew from completing basic tasks, even washing dishes. And at the end of a day spent lifting 50 pound bags of sugar and mixing heavy biscotti doughs, then packing everything up into boxes, I felt good.
This weekend I was happily surprised to still find the sweet and tender fruits of the season. This cobbler is a taste of that easy last-days-of-summer simplicity. Just toss fruit with a sprinkling of sugar and flour (gluten-free or gluten-full), place it into a cast-iron skillet, top with the cobbler dough and grill it. Then, sit back and just take it all in.
¼ cup plus 2 tablespoons sugar, plus more for sprinkling
2 teaspoons baking powder
½ cup dairy-free milk, at room temperature
¼ cup vegetable oil or unsalted butter, melted
1½ pounds nectarines or peaches (3 to 4), sliced
1 cup mixed berries or pitted cherries
Vanilla ice cream, for serving (optional)
Preheat a grill to 375 º or medium-high. Grease a medium cast-iron skillet. In a medium bowl, whisk together 1 cup flour, ¼ cup sugar and the baking powder. Mix in the milk and oil until just combined. In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
Spoon the fruit into the prepared skillet and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Cover with foil and grill until the juices are bubbling, about 25 minutes. Remove the foil; let bake until golden, about 15 minutes more. Let cool for 5 minutes before serving.