Summer Fruits

The following article and recipes were in my local paper during the summer months, however, I LOVE fruit ALL times of the year.  So…I figured I would share this recipe so that if you’re like me and gather recipes throughout the year… you’ll have this on hand for that upcoming summer BBQ!


“Summer Fruits

by Linda Pettit of Linda’s Cakes ‘n’ Things (Tehachapi, CA)

Being a dessert-thinking cook, I think summer fruit pies, cobblers and tarts are the best way to feature the summer’s bounty.  Eaten warm or chilled, these desserts are sure to please.  We are very fortunate for the wonderful fruit offered at the Farmer’s Market every Thursday evening and there are many sweet possibilities as we meander among the various farm booths in downtown Tehachapi.

Looking for a picnic perfect treat that’s a cut above the classic fruit-filled cobbler?  Consider it found with these!




Blackberry-Peach Cobbler Bars





*  2 cubes of butter

*  1 cup light brown sugar, firmly packed

*  1 1/2 cup sugar, granulated

*  4 eggs

*  1 Tablespoon Vanilla

*  1 teaspoon baking powder

*  1/4 teaspoon salt

*  3 1/4 cups flour

*  4 cups blackberries

*  4 cups peaches, peeled and sliced

*  3 Tablespoons bourbon

*1 cup pecans, roasted


Preheat oven to 350 degrees and beat butter, brown sugar and 1 cup granulated sugar at medium speed in mixer until creamy.  Add eggs, blending in one at a time.  Stir in vanilla.

In a separate bowl, stir together baking powder, salt, and 3 cups flour; gradually ad this mixture to the butter mixture, beating just until blended.

Spread three-fourth of batter in a greased and floured 13″ X 9″ pan.  Sprinkle with blackberries.

Stir the remaining granulated sugar and flour in a medium bowl; add peaches and 3 Tablespoons bourbon, then stir until coated evenly.  Spoon mixture over blackberries.

Stir pecans into the 1/4 of remaining batter; dollop over peach mixture.

Bake for 1 hour or until golden and bubbly.  Cool completely, about 1 hour.

Cut into bars and serve.


Being a Southern girl at heart since I was born in Birmingham, Alabama and raised in California I am used to a Southern tradition of alw2ays having a gelatin salad or dessert on the table for guests.  Here’s a California interpretation called Summer Sangria Salad.

summer sangria salad



Summer Sangria Salad




*  2 cups peaches, peeled and sliced

*  1 cup strawberries, diced

*  2 Tablespoons sugar

*  2 teaspoons lime zest

*  2 Tablespoons lime juice, fresh

*  1 1/2 cup white wine, dry

*  1 3oz. package of strawberry gelatin

*  1 3oz. package of lemon gelatin

*  2 cups lemon-lime soft drink, chilled

*  Ice for lining nestled bowls

*  1 cup raspberries


Stir together peaches, strawberries, sugar, lime zest and fresh lime juice in a medium bowl.

Bring dry white wine to a boil in a small saucepan over medium-high heat.  Stir together boiling wine and both packages of gelatin in a medium glass bowl stirring until gelatin dissolves, using a rubber spatula and scraping down sides of bowl as needed.  Slowly add and stir in lemon-lime soft drink.

Line a large bowl with ice.  Place gelatin bowl in ice, and let stand 10 minutes – until a consistency of unbeaten egg whites forms.

Stir in peach mixture and raspberries.

This can be chilled various ways – such as in a 6 cup ring mold, individual dishes or in a pretty crystal bowl.


Be creative when putting these recipes together.  You may use any of the fresh fruits available today.  If you don’t feel like heating up your kitchen you may always call me to whip up your favorite dessert at Linda’s Cakes ‘n’ Things 661-972-4361″


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