Peach Rhubarb Cobbler (with recipe)

For the past couple of weeks, we got into a habit of picking up whatever fruit looks good at the market and then figuring out how to eat it once we get home. We quickly learned that Cobbler is a good way to eat any fruit. Last Saturday, we had peaches and rhubarb (yes, again!). I used the "Basic Fruit Cobbler" recipe from the King Arthur Flour Bakers Companion, tweaked it for the runners' palette, and wound up with the yummy dessert pictured above. I recommend making this as a mid-morning meal because then you can snack on leftovers throughout the day and fulfill your fruit quota of the week just on cobbler.

Ingredients:

For cake -
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (I put in 1 teaspoon salt for extra electrolites.)
2 eggs
1 cup sugar
2 tablespoons butter, softened
2 tablespoons milk

For fruit -
1/2 cup sugar
1/2 cup sherry, brandy, or bourbon (I used sherry. We're not wealthy.)
3-4 cups fresh fruit (Or in my case: 5-5.5 cups of peaches and rhubarb.)


Directions:

Room temperature the cake ingredients. Soften the butter. Slice the fruits. Grease a 9 x 9 inch square pan or something like that.

Mix the flour, baking powder, and salt. In a separate bowl, beat together eggs and 1 cup of the sugar. Add butter and milk. Add the flour mixture, sitting just to combine. (Do the muffin method, for any Alton Brown fans who knows what this is.) Pour batter into greased pan.

Preheat oven to 375 farenheit.

In a saucepan, *simmer* together the sherry and 1/2 cup of sugar for 5 minutes. Add the fruit and stir to coat with the syrup. Let this *simmer* for 1-2 minutes. Pour this hot fruit mixture over the batter in the pan. (Don't worry if some of your fruit sinks. Also don't worry if the mixture is liquidy.)

Bake for 30 minutes. Serve warm and enjoy!