June is flying by faster than ever and I’m barely holding on – in a good way! I both amaze at when time flies and fear it. It’s been a great summer, but I also have such a good year ahead of me. So many adventures and currently, so little time to prepare for them! am heading to Minneapolis next week, and then am trying to cram as much work/shopping/packing as I can before another trip to New York and then … I get on a plane to meet my host grandparents in Denmark. Anticipation is coursing through my veins!
The moments I wish could last forever, though, are many. Like discovering my dad has been cultivating a bush of raspberries behind our basketball hoop. I’ve snuck out there several times after work, foraging for berries. At least, foraging is what I tell people. In reality it’s me standing waist-high in flowers getting my work pants wet with dew as I rather unceremoniously stuff raspberries in my mouth with one hand while swiping away prickly branches with the other. Love it, guys. Love this nature. I mean check these out, these glowing orbs of ripeness and the sticky, alien-like quality of the plant itself.
My sister is now working at a farmer’s market, much to everyone’s delight – half because we get a discount and it’s really cool to hear her talk about the produce and farm, half because she’s a self-described introvert so her first foray into the wonderful world of a customer service job is here. (Although she’s lucky because barely anyone is unhappy at a produce stand, unlike my first customer service job: Gap during the holidays.) Today we bought peaches and blueberries and ginger and lemons and set about making a crumble – aka the fruit dessert for people who are scared to/are too lazy to tackle a pie. I love the somewhat strong tartness with spice. Use fresh, good fruit for this. It’s a highly seasonal pie. Low quality ingredients mean it will taste bland, under sweet, and generally blah. If you’re really patient, take this out of the oven and let it sit overnight, it will be 300% better after everything has a chance to marinate together.
blackberry ginger peach crumble
adapted from yankee magazine
6 medium peaches, diced large
1 lb blueberries
1 1/4 tablespoon lemon juice
Zest of one small lemon
2 tbsp corn starch
3 tablespoons honey
1/2 cup almonds, coarsely chopped
1/4 cup roasted buckwheat groats
1/4 cup flour ( if you don’t have buckwheat just use 1/2 cup flour )
1/2 cup oats
1/4 tbsp salt
3-4 tablespoons olive oil or butter
1 inch section grated fresh ginger
1/3 cup honey
3 tablespoons molasses
Preheat oven to 350. Combine filling ingredients and pour into a greased pie pan, approx. 8 or 9 inches. Combine crust ingredients, stirring until a coarse, wet crumble forms. Sprinkle on top of fruit, avoiding overly large chunks and covering most of the entire surface. Bake for approx. 40-45 minutes – crust should be brown and fruit bubbly. Best enjoyed with a scoop of ice cream or, better yet, for breakfast with yogurt!