Your Handbook for Summer Fruit Treats - Bake from Scratch

      **Stories and Recipes by Erin Jeanne McDowell**

      Few desserts are as comforting—or as effortless—as those made with warm, bubbling fruit nestled beneath a topping rich in butter that absorbs some of the flavorful juices below. In contrast to the more complex pie, these desserts are straightforward, assemble quickly, and can be served right away without the need for cooling! They truly celebrate seasonal fruit, making them ideal for summer baking with whatever ingredients you have available. Here, you'll discover the ultimate guide to these classic sweets, allowing you to create your unique variations all summer long!

      To get started, let’s clarify what we're referring to. Would a simple fruit dessert still be delightful under a different name? The answer is yes! You can bake any of these delectable options with whatever fruit you have on hand.

      **COBBLER:** This term is perhaps the most widely recognized; the fruit is covered with crumbled or spooned biscuit dough before baking.

      **CRUMBLE:** The fruit is topped with streusel prior to baking.

      **PANDOWDY:** The fruit is covered with bits of pie or pastry dough before baking.

      All of the above options are fully detailed here, but a few additional variants deserve mention as well:

      **BETTY:** The fruit is layered with buttered cubed bread (brioche, challah, or milk bread work wonderfully) or buttery bread crumbs before baking. For an even sweeter variation, you can use cubed pound cake or angel food cake as the topping.

      **CROBBLER:** A term I invented, in which the fruit is topped with croissant dough before baking.

      **CRISP:** Similar to a crumble but boasts a crispier, often oat-topped mixture prior to baking.

      **BUCKLE:** This delightful variation features a cake batter or buttery crumb topping. Find the recipe to create your own.

      **SLUMP OR GRUNT:** This dish combines stewed fruit with simple soft dumplings that poach in the mix, leading to soft and juicy bottoms while keeping the tops chewier. Check the recipe to make your version.

      **SONKER:** Similar to cobbler but usually juicier (with minimal thickener used), it’s often served with ice cream or a “milk dip,” a sweetened dairy sauce. Find the recipe to create your own.

      **One Base to Start Them All**

      Fortunately, all these delicious options start with the same base fruit filling recipe, which is incredibly flexible. If you have a bit of extra fruit, feel free to add it. If you're serving a crowd, simply double the recipe and use a larger pan—it's that easy! When fruit is perfectly ripe during the summertime, adjust the sweetness to your liking, but remember to add at least the minimum amount of sugar required, as this helps to release moisture from the fruit and create a deliciously saucy filling.

      **Any Fruit Base Filling**

      Yields enough for one (9x9-inch/23cm x 23cm or 10 cup/2.36 L) pan

      - Unsalted butter, for greasing the pan

      - 6½ cups (906 grams/2 pounds) prepared fruit (see step 2; no need to thaw if using frozen fruit)

      - ½ cup (100 grams) granulated sugar (or more to taste)

      - Up to ¼ cup (28 grams) cornstarch (see Notes)

      - ½ teaspoon fine sea salt

      - Desired add-ins (see Notes)

      - Desired topping (see following recipe)

      Generously butter a 9-inch/23cm square baking pan and position an oven rack in the center. Prepare the fruit as necessary—peeling if you wish (personally, I often leave the skin on most fruits) and slicing or chopping into roughly bite-sized pieces, varying in size is fine. Be sure to weigh the fruit after preparing it. Place the prepared fruit in a large bowl.

      In a small bowl, whisk together the sugar, cornstarch (see Notes), and salt. Add this sugar mixture to the fruit, tossing well to combine. If you have any desired add-ins, include them now and mix thoroughly. Spoon the filling into the prepared pan and finish with your topping of choice. (Refer to the specific baking instructions in the upcoming recipes.)

      **Notes:** Certain fruits, like berries or stone fruit, may require thickeners to prevent too much juiciness in the cobbler, while others, such as apples or pears, might need little to no thickener (about 7 grams/1 tablespoon). Check below for creative ideas to enhance the flavor of your filling.

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      **Boost Your Fillings**

      There are numerous straightforward ways to add depth to the flavor of your summer fruit bakes. Here are some of my favorite enhancements:

      - Citrus zest or up to 2 tablespoons (30 grams) of fresh