When I was thinking about what to make for this past Saturday’s greenmarket demo, I knew that it should be a dessert with peaches and berries. They are just so luscious right now. Being a Georgia-born girl, finding that perfect peach occupies an excessive amount of my summertime- it should be sweet, juicy, but with that little acidic bite right at the end. A mealy-mouthed peach is just too much for me to bear.

My second thought was of that camp stove they hook me up with over at the Tribeca Greenmarket. How do you bake on one of those? Should I dare? And, it being prime time for camping out, could I make something truly delicious that somebody could cook out under the stars with just a tiny propane stove on which to work?

This past Saturday, when I debuted my Blueberry Peach Pan Cobbler with Granola Crunch, served with local vanilla ice cream and fresh mint, I could barely scoop it into the tasting cups fast enough. We even ran out of spoons at one point, and while Danielle, the market manager, ran to get more, passersby chose to gulp it down rather than wait a minute for a utensil.

Part of this cobbler’s success is definitely attributed to the granola the gave heightened its flavor and added a needed little crunch. My cobbler was made with my homemade Apple Ginger Granola, but you can use the store-boughten (apparently those peaches put me in a Southern state of mind/vocabulary) variety if that seems like an awful lot of fuss. Swap out fruits as they come in and out of season. Plums and raspberries, for instance, would be yummy here. Or Concord grapes when they come in a little later on in the season.

Blueberry-Peach Pan Cobbler with Granola Crunch

• 6 T. unsalted butter
• 1/2 c. unbleached all-purpose flour
• 1/2 c. oat flour*
• 1/2 c. sugar
• 2 t. baking powder
• small pinch of salt
• 1 heaping t. vanilla
• 3/4 c. granola
• 3/4 c. milk
• 1 1/2 c. blueberries
• 1 1/2 c. peaches, cut into 1-inch chunks
• optional: ice cream and fresh mint, for topping

1. Big Person: In a 9-inch cast iron skillet, melt the butter over a medium-low flame till just slightly browned and very fragrant.
2. Together: While the butter is melting, have your mini-chef whisk together the flours, sugar, baking powder, salt, and sugar in a medium bowl. Add the milk, vanilla, and (Big Person!) the warm melted butter, and beat the mixture with a wooden spoon until smooth.
3. Fold in half of the granola.
4. In that same skillet in which you melted the butter, pour in the batter, first, and then the fruits. Sprinkle the top with the remaining granola.
5. Cover the skillet with a tight fitting lid and cook over a low flame until the batter sets, 45-50 minutes. Resist any urge to peek! Let the cobbler cook over that low flame for a full 50 minutes. If you are camping or only have a stovetop available, cook another 5 minutes. If you have an oven available to you, place the pan under the broiler for a couple of minutes, just to brown the top. Serve warm, preferably topped with ice cream and sprig of fresh mint.

Note: To make oat flour, place a cup of old-fashioned rolled oats in a food processor with the blade attachment. Other flours may be substituted here, including spelt, whole wheat pastry, and all purpose flours.