This recipe is an old standby of mine, not just because it is so quick and easy to throw together, but because you can use any combination of ripe summer fruit.
I do admit that gluten free desserts get a little tricky. Any dessert I serve has to pass my normal criteria— it has to be easy, able to make in advance and shouldn’t be too sweet.
This summer I have been using my tiniest mason jars to store individual servings of ice cream for the kids. It makes handing out perfectly-sized portions of ice cream as easy as grabbing a Popsicle from the box—sans freezer burn.
Today actually marks the first day after National Ice Cream Month. Typical me, I’m running a little behind, but it’s totally worth the wait.
With guests coming into town and a bowl of stone fruit on hand, I decided to adapt this very forgiving strawberry cake recipe, I freelanced this time with donut peaches and plums.
Are you sick of peach recipes yet? Me, too! Nonetheless, here’s another fresh way to use up those peaches.
This cobbler is a great way to welcome ripe summer flavors, courtesy of Thomas Keller.