From the bean of Green Bean.
I creaked open the refrigerator door. The olallieberries and strawberries that had been bright jewels at the farmers' market had softened, melded together. Their royal colored juices seeped out of the neat green baskets. On a shelf above, nectarines grew mushy and just behind them, blueberries, once tight and round as a pillbug, eased together in a metal strainer. Cherries lost their luster and donut peaches caved in on one side.
I had to face it. I had a fridge ripe (or perhaps overripe) for decluttering.
To the oven, then! A little sugar, some flour and butter and over-ready fruit can not only escape the compost bin but can become dessert. Some tinkering to this recipe over at A Fridge Full of Food, and I've managed to cobble together some cobbler while cleaning out the fridge.
4 cups stone fruit and/or berries (pitted, sliced, hulled, any mixture).
2 heaping Tbsp flour
1 cup sugar
Pinch of salt
1 tsp fresh orange or lemon zest
2 cup flour
Pinch of salt
1/2 cup butter, cold and chopped
To make crust: Mix salt and flour. Add chopped butter with a pasty blender. Pour in a few tablespoons of water at a time until a dough forms that is still dry enough to roll out using a little extra flour on the board or counter.
To assemble cobbler: Mix the fruit, sugar, salt, flour, and zest in a bowl and pour into a greased medium casserole dish. Lay crust on top, tucking in edges. Cut steam slits in top with a sharp knife.
Bake for 35-40 min at 375 degrees or until fruit is bubbly and crust is golden brown.