Seasonal Soirees: Farm Dinner

By Melissa of Lulu the Baker

With golden leaves and cool mornings popping up with regularity, I don’t think we can deny it any longer: our beloved Summer is coming to an end! Luckily, the end of Summer also means bumper crops of fresh produce from the garden and orchard, and beautiful evenings with pleasant temperatures and lingering twilight. This little bridge between Summer and Fall is the perfect time to host a farm-fresh backyard soiree. Pick a pretty invitation, decorate with classic globe lights and baskets of produce, and set up long tables in the yard for friends to enjoy a fresh, simple meal together to celebrate the end of another beautiful season…

There’s no better way to end a summer meal than with made-from-scratch cobbler. These beautiful and dainty cobblers can be made with any combination of summer fruit, from berries to peaches to plums, and since they’re baked in individual portions, party guests can mingle while they eat dessert.

Recipe:
Petite Summer Fruit Cobblers
serves 8
4 cups fresh or frozen summer fruit
8 teaspoons bottled lemon juice
1 cup sugar
1 cup flour
1 egg
8 Tablespoons butter, melted
Preheat the oven to 375°F. Lightly spray 8 8-oz baking dishes (or 1/2-pint canning jars) with nonstick spray, and place them on a cookie sheet. Put 1/2 cup fruit and 1 teaspoon lemon juice in each baking dish. In a medium bowl, combine sugar, flour and egg until crumbly. Divide the topping mixture evenly among the 8 baking dishes, which basically means 1/4 cup topping per baking dish. Drizzle 1 Tablespoon melted butter over each dish, and bake 35-40 minutes, until juices are bubbly and topping is crispy and lightly golden. Remove from oven and allow to cool at least slightly before serving. Serve warm or at room temperature, topped with vanilla ice cream or sweetened whipped cream.
Links:
2–Globe lights on barbed wire from Finishing Touch Event Design
4–Dinner in a field bash from Valley & Co. Lifestyle
5–Petite Summer Fruit Cobblers images by Melissa Bahen of Lulu the Baker
Comments Off

Comments are closed.