Summer desserts are meant to celebrate the season. Fruit pies, cobblers, buckles and crisps are casual yet intensely satisfying. These desserts depend upon the best seasonal fruits, usually topped with a cake, streusel or both.

Fruit cobblers are easy to make and always receive rave reviews. Partially cooking the filling prior to adding the cobbler dough helps the dough cook evenly. The heat of the bubbling fruit helps the bottom of the dough cook through and also rise.

This rendition takes advantage of the sweet summer stone fruit crop. I like the combination of the slightly tangy plum and the sweet, juicy peach or nectarine. You can personalize this recipe to include your favorite seasonal fruits of the moment, such as nectarines, apricots and Bing cherries. You can even add a mixture of some of each. Bing cherries add a rosy color to the liquid (make sure they are pitted). Follow the cup measurements below for best results.

The cobbler dough includes almond meal and almond extract, which gives a complementary flavor to the fruit dessert. Don't worry if the dough is sticky. I like to use an ice cream scoop to place it on the hot filling and then spread it out with a spatula. It should have some fruit peeking out of the dough for a beautiful and rustic presentation. A scoop of frozen vanilla ice cream or yogurt with each serving is a must!

Summer Stone Fruit Cobbler

Serves 6 to 8.

6 large or 10 medium yellow or white peaches or nectarines (about 10 cups), cut into 1 1/2-inch pieces

4 plums, purple or yellow or a combination, (about 3 cups), cut into 1 1/2-inch pieces

1/4 cup sugar

1 teaspoon finely chopped lemon zest

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