The HO hive mind had desserts on the brain this quarter - FRUIT CRISPS/COBBLERS was our ranked choice winner! Looking forward to hearing about your sweet, tart, juicy and succulent creations!
Gift link from the Washington Post:
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This is my favourite peach cobbler recipe.
I have had the Maritimes on my mind. I plan to make a Blueberry Grunt some time soon.
I also will have bushels of blackcurrants in the near future, so I’ll be baking with some of those.
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You’re killing me. We tried to grow black currants … with zero luck. We no longer have the plant. 
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Not gift for me 
I’ll look it up on the way back machine.
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About a dozen years ago an old friend-old in age and old in our friendship- served plum crisp at an informal dinner. I think it’s even better than my old t8me favorite, apple crisp. Much easier, too, because there’s no peeling involved.
I don’t know from where her recipe came so I’m hesitant to include it. I’ve made it many times but it’s best with very slightly underripe plums.
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Italian plums? Maybe similar to this?
https://blue-kitchen.com/2022/09/14/italian-prune-plum-crisp/
Very similar but I use whatever plums look good including Italian plums and don’t add any booze.
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You don’t find that regular plums make it watery, then?
No. I’ve not found it watery at all using firm plums. Plums at the peak of ripeness would likely result in a watery dish.
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It’s funny. In my world, Italian plums are the “regular” plum, as that’s what we grew up with. Italian plum trees were abundant in my suburban neighborhood as a child. Asian plums, on the other hand, were something exotic which showed up in the grocery stores later in life. I never did learn to eat them or crave them.
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I have what might be a dumb questions - if you are using frozen berries for something like a buckle, do you need to thaw them first? BF really likes buckle, but would like me to use the frozen cherries we have in place of the usual blueberries. Thanks!
I generally do, simply because if you bake from frozen it takes a long time for the fruit to get hot enough to thicken. It’s also easier to estimate how juicy your fruit is/how much thickener you need when it’s thawed.
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Thanks!
I would for cherries because I’d want to drain off some of the juice and potentially pre-cook it down.
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I don’t for either cherries or blueberries. The batter is a little harder to spread in the pan when it’s that cold, but other than that the only difference I’ve noted is it takes longer to bake.
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I would thaw them first, mostly so the timing is right for the cherries to be hot and the top browned.
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FRUIT CRISPS, CRUMBLES, COBBLERS, GRUNTS, BETTIES, SONKERS, SLUMPS, PANDOWDIES, BUCKLES , ETC.
Sour cherry crumble. This is based on the rhubarb crumble recipe from previous BCOTM Rustic Fruit Desserts.
I use pecans in the crumble, and up the amount of crumble by 50% because we like a lot of topping (particularly for the tarter fruits). For juicy cherries, I up the corn starch by 1 t. (recipe calls for 2 t.). In lieu of vanilla extract, here I used kirschwasser.
So good!
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Here’s mine, much less excellent photo but the taste is 
I bought some vanilla ice cream last night to eat with it, but once I had the first spoonful of (still hot) crisp, I forgot all about the ice cream.
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Beautiful! These beg for vanilla ice cream, but I’m trying to behave. 
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