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This apple cobbler recipe from the Frugal Gourmet (Jeff Smith) series has always been my "go to" dessert when autumn weather makes me hungry for that great baked apple and raisin taste. The ingredient list includes items common in most kitchens and the recipe is comprised of four easy steps. This is great served with homemade whipped cream, yogurt or creme fraiche, my choice the last time I served it.

Sadly, Jeff Smith's cookbooks are not currently available new, but a pdf download of the recipe is available by clicking here.

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The combination of late-summer red raspberries from the local market and this recipe that needs only standard ingredients (already in the house) led me to give this great looking cake a go. The texture is quite moist, the flavor and visual appeal is excellent and it's quite easy to make, so we'll be eating this again, I'm sure.

The recipe is available on the Smitten Kitchen web site, based upon an item in a a previous Gourmet magazine.

Served with homemade crème fraiche, which was a great match.

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When in summer, eat things that are intensely suggestive of summer, and watermelon certainly fits that philosophy. As with most of the frozen dessert recipes in David Lebovitz's The Perfect Scoop, his watermelon sorbetto recipe relies on very few ingredients, instead focusing on creating the best flavor for the one key element. If you enjoy watermelon on a hot, summer day, you will enjoy this watermelon sorbetto.

Over 3/4ths of the sorbetto by volume is watermelon; specifically, pureed cubed watermelon, minus the seeds.

3 cups of watermelon juice from a food processor
1/2 cups sugar
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