I have said it a million times, but Fall is the best time of year in NYC. The air cools down a bit, the market is bursting with the last bits of summer, along with the first apples, squash, and roots of the fall. I open all of the windows in my apartment and let it get cool enough that I have to put on a sweater for the first time in months, and it's blissful. Well, not totally blissful because this year I am being treated to the constant sound of pile-driving due to the huge condos that are being built on the Greenpoint waterfront, but anything is better than stale air-conditioned air that is never quite the right temperature.

Anyway! I also usually do a little cabinet clean out/organizational dance when the weather gets a bit cooler, most importantly, I replace my fall and winter baking spices if they are seeming a bit stale so my spiced treats are the best they can be. Then I start my fall baking and preserving. I usually make some grape jam and plum jam, then I get to the apples, pears, and quince, and squash....Do you have any fall rituals? I'd love to hear about them.

Below are some links to recipes around the web I can't wait to try in the next few months:

Salted Pepita Caramels from Love, Cake

Saffron and Cardamom Poached Pears from Hummingbird High

Molten Halva Cakes from My Name is Yeh

Roasted Pear Ice Cream with Honey and Vanilla from Brooklyn Supper

Pink Pearl Apple & Calvados Tarte Tatin from Bojon Gourmet

Pear and Cacao Nib Buckwheat Muffins from The Year in Food

Pumpkin Poundcake with Chocolate from The Vanilla Bean Blog

Caramel Swirl Apple Cake from Oh Ladycakes

Apple and Goat Cheese Tarts from Seven Spoons

Whole Wheat Pumpkin Cake from Naturally Ella

Spelt Apple Pancakes from A Cozy Kitchen

Apple Coffee Cake from The Fauxmartha

Dutch Apple Pie with Muscovado Sauce from Not Without Salt

peach and blueberry cobbler | apt. 2b baking co.

I know I am pushing it here a bit (date-wise) with this dessert, but the last of the berries and stone fruit are hanging around the market and I am going to take advantage while I can. I am a recent cobbler convert (you all know my heart belongs to pie) but cobblers are so tasty, and admittedly a bit easier to make: especially when you top them with drop biscuits like these guys

Some links!

My column at Food52 is still going strong! I've been on a yeast baking kick over there, check it out.

I spent a day cruising around Brooklyn devouring baked goods (and taking photos!) with the ladies of Ovenly for King Arthur's Sift. Such a great day!

and I contributed a few photos to the most recent issue of Taproot.

End of Summer Cobbler

makes one 10-inch cobbler

Peaches and blueberries are a perfect pair in this simple cornmeal-biscuit topped cobbler. Baking this cobbler at a high temperature allows the biscuits to cook all of the way through without getting dry, while warming the fruit just enough that it releases its juices.

Filling

3 cups blueberries

3 medium peaches, pitted and chopped into 3/4-inch pieces

1/3 cup granulated sugar

1 vanilla bean, seeds scraped

1 tablespoon cornstarch

pinch salt

zest and juice of one lemon

Biscuits

1 cup flour

1/4 cup cornmeal

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1/2 cup buttermilk

1/2 teaspoon vanilla

2 tablespoon heavy cream

1 tablespoons turbinado sugar

Position a rack in the center of the oven and preheat to 400º.

For the filling: Add the sugar, vanilla bean seeds, and lemon zest to a large bowl. Use your fingers to evenly rub the zest and vanilla beans into the sugar. Add the cornstarch and salt then add the berries, peaches, and lemon juice and stir gently to combine.

For the biscuits: Stir the flour, cornmeal, sugar, baking powder, baking soda, and salt together. In a separate bowl whisk the butter, buttermilk, and vanilla together. Add the wet ingredients to the dry ingredients and stir gently until just combined.

Pour the filling into a 10-inch pie pan (or cake pan) then dollop the biscuit mixture over the top in 8 even pieces. Brush them with the heavy cream, then sprinkle the turbinado sugar over the top. Put the pie pan on a baking sheet to catch any drips. Bake until the biscuits are golden and cooked through and the fruit juices bubble, 20-25 minutes. Serve with ice cream.