Baking is serious business here on the Vineyard, especially around Ag Fair time. I say this to justify an obsession that has taken hold of me — summer fruit desserts. Since I don’t have enough vegetables to enter in the fair this year, I briefly considered entering the baking competition. But I’d have to enter as a professional, and that would mean certain doom. Ha! Well, I’m not really afraid to lose (she says), but I didn’t get my act together.

I wasted time puttering around my neighborhood foraging for berries (not a particularly fruitful activity) and making breakfast-y things like this delicious Blueberry Peach Clafoutis (really just a big fruity pancake) and this French Toast with Maple-Berry Syrup. Actually we ate the clafoutis first for dessert and the leftovers for breakfast. As far as I’m concerned, anything with both eggs and fruit does double duty.

If I had entered something in the Fair, it might have been a rustic fruit tart, made with plums or peaches. I make these tarts a lot in the fall with apples, but I forget to make them with summer stone fruit. They're very cute as minis, too.

But more likely my Fair entry would have been this Blueberry Crumble Coffee Cake, as I’m pretty darn fond of it. It’s super moist, tender and easy to make.


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