Raspberries — to many people — are the first true sign of summer. They start showing their colors in late spring and by the time the solstice rolls around, they’re already finding their way into dishes such as crumbles, crisps and cobblers. And that’s not to mention the bowls of breakfast cereal that are bespeckled by those ruby-red beauties.
Around our house, it’s a given that some of the raspberries will be combined with oatmeal. And in recent times, Therese has loved to mix them with Greek yogurt, a real taste treat for those who’ve never tried that combo.
I just finished picking my second small bowl of raspberries from this summer’s crop from one of our two patches. (Yes, summer is officially here as of Tuesday.) So far, I’ve just been eating them all by themselves, but a recipe for a peach-raspberry cobbler that I came across today probably will get one of the next pickings.
As for the peaches I do have a fresh one from left from a half-dozen that a friend gave me the other day, and if that isn’t enough, several pints of the canned variety line my pantry shelf.
4 cups peaches, in 1-inch pieces
1 cup fresh raspberries
2 tablespoons. fresh lemon juice
½ cup brown sugar
½ teaspoon ground ginger
½ teaspoon salt
¾ cup flour
¼ cup fine cornmeal
3 tablespoons packed brown sugar
1½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons butter, cut in small pieces
½ cup buttermilk
Preheat oven to 425 degrees. Coat a 2-quart baking dish with butter or baking spray, or divide among individual dishes.
In a bowl, gently mix together peaches, raspberries, lemon juice, brown sugar, ginger and salt. Set aside.
In another bowl, whisk together the flour, cornmeal, brown sugar, baking powder and salt. Mix the butter into the flour by pinching with your fingers until the mixture resembles coarse meal and the butter is evenly distributed. Add the buttermilk and stir until just mixed.
Top the fruit with dollops of the dough, letting the fruit show through.
Bake until the fruit is bubbling and the biscuits are golden, 20 to 25 minutes.
Yield: Serves 6.
Approximate nutritional analysis per serving: 230 calories, 7 grams fat (4 grams saturated), 485 milligrams sodium, 42 grams carbohydrates, 120 milligrams calcium, 3 grams protein, 16 milligrams cholesterol, 4 grams dietary fiber.