Photographed by Vanessa Rees
Everybody Must Get Stoned
THE SEASON’S JUICIEST FRUIT CAN GO SWEET OR SAVORY
I love me some stone fruit: peaches, nectarines, apricots, plums—all the juicy biteables with a hard pit inside. Use them to whip up a sweet salsa, or bake them into late summer’s superstar dessert, a delicious cobbler with a buttery crumb topping.
Stone Fruit Salsa
Halve, de-seed, and dice 1 jalepeño pepper (wear gloves so you don’t feel the burn); throw into a mixing bowl. Add a heaping plop of finely diced red onion. Dice up one peach and throw in. Toss in two good drizzles of fresh lime juice. Clean and chop one handful of cilantro and throw in. Salt and pepper to taste.
This salsa also works great with apricots or nectarines and is fantastic with chips, as a topping for chicken or fish, on a veggie quesadilla, and a million other ways.
Peach Cobbler
Recipe by Chef Eran Dermer of the Raging Skillet Serves 2 mini cobblers
COBBLER FILLING
Slice 4 peaches and mix in a bowl with ? cup sugar, ? cup brown sugar, the juice of ½ a lemon, and ½ tsp. of ground cardamom.
CRUMBLE TOPPING
Cut 1 stick of sweet butter into small pieces and chill. In a food processor, mix ¾ cup flour, 1½ cups brown sugar, ¼ cup sugar, and ? tsp. salt, then add the cold butter. Pulse until butter is the size of peas. Dump into a bowl and mix in ½ cup oats and ½ cup crushed pistachios. Work with your hands until it’s well mixed.
Put cobbler filling into 2 ovenproof, 8-oz. crocks or ramekins, and cook for 10 minutes at 325 degrees. Take out, top with crumble, and bake for another 10 to 12 minutes. This can be made ahead if you like. Eat as is or serve with ice cream.
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By Chef Rossi
Food Stylist: Amberlyn Warner
This article originally appeared in the August/September 2016 print edition of BUST Magazine. Subscribe today!
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