[Plum and peach almond cobbler]
(FRUIT CRISPS/COBBLERS - Summer 2025 (Jul-Sept) Dish of the Quarter - #32 by CaitlinM) based on this David Lebovitz recipe. We’re nearing the end of summer produce here, so I’m trying to eat as many strawberries, peaches, and tomatoes as I can!
I seem to remember Tigidou used to sometimes sell jam through the One of a Kind show in Toronto ( a big Holiday Bazaar in Toronto ) . They haven’t been part of it in quite a while. There were a lot more vendors from Quebec before 2020.
A work colleague posted in our baking slack channel that he wanted to win a pie bake-off at his son’s school (the prizes were nuts - a KA mixer, etc.)
He wasn’t much of a pie baker so I didn’t want to steer him toward all those complicated top-crust patterns. Instead, I suggested a cranberry curd pie with some easy but striking decorations - sugared cranberries, etc. I said I suspected this would really stand out in a sea of apple pies, and the degree of difficulty seemed within his grasp.
He brought home third prize and was very pleased with himself!
Pear galette. Last bake for September!
Galettes are my free-style event. Whereas I will stress over making a pie (because … pie), I tend not to care so much here. Outside of following a recipe for the crust, I don’t weigh or measure. IMO, irregular cuts and ragged crusts here just add to the rustic appeal. I have yet to make the exact same one twice. It’s freeing, and it’s fun.
Here with “Orcas” variety pears from our tree (wrong kind, I read, but I think they worked fine). A sprinkling of crust dust, a little sugar (both brown and white), just a bit of AP flour and corn starch for thickener, pinch of cardamom, pinch of salt, a little diced unsalted butter, and a sprinkle of pear brandy. SE pie dough for the crust.
Very pretty!
Beautiful
Thank you!
Thanks!
Looks lovely! I’ll take a galette or tart over pie any day. The only exceptions are pies with savoury fillings which I rank as equal.
So much easier than pie, and just as good!
Regarding savory, I received The Pie Room for Christmas last year. Have yet to crack into it, but my savory baking season is approaching - can’t wait!
As soon as the weather cools, I’ll be cracking that book open again. The pork pies and the chicken tarragon are so good. I’ve only made the two recipes out of that book, but they were worth every second of work. I think you’ll enjoy it.
Mmmmm…. Chicken tarragon!
This might sound super basic but I made the classic cookie dough, layered with oreos, and then topped with brownie batter dish. Popped it in the oven and had the most decadent dessert ever
Looks like someone decided to dig right in with a fork or spoon vs. waiting for a cut piece! LOL Cookie dough, Oreos, AND brownies? Dayam.
Oops… guilty 
It was soo good I couldn’t help myself!!
Only this Serious Eats recipe, scaled x 1.5 …to fit my pan! This time, made with various blackberry purees, from our recent family affair with them. I will have to finally release the last bottle of the homemade
Unfortunately, I forgot the egg at first, then sort of stirred some in after a brief time in the oven
After baking
Hope to add a final picture if it cools in time.
October thread. What are you baking ? Oct 2025
I missed a whole month!
i didn’t mean to sound like i was chastising you, btw - was just rushing to get the thread up, as i had forgotten.
I took no offense. I was truly surprised September seemed to have gone so quickly! And I was able to get a more finished picture on the October thread.
