All fruit desserts are good desserts. My go to is often the “quick to assemble” cobbler. My favorite is “it takes time” pie. Ingredients take time to chill. The raw crust needs to rest in the fridge. Baking takes a good long time. And the cooked pie needs to settle in its crust (never, ever try to transport a just cooked pie!)
This week, I wanted the butter and the fruit, but I wanted it fast and in a different form. I almost always look for fruit desserts in Rustic Fruit Desserts first. It's full of easy to follow, seasonal recipes written in measurements like cups or in weights for baking geeks. Most recipes call for sea salt. I always sub kosher salt. Other than that, have at it.
I like the stone fruit tea cake recipe, I joined gourmet.com just to get you a copy of the recipe. But purchasing the book is an investment that will pay off in rich dividends. 🙂
Bake – B