For such a light, bright, colorful few months — summer is the season that makes the biggest statement, but also the season that blasts on through the quickest. But with the blasting comes the overgrown lawns, neighborhood walks at 9:45 p.m. when it’s still light out (!) and dinners consisting of heaping servings of strawberry crisp. Or how about the impromptu sidewalk picnics at lunchtime or the beautiful, blooming Dogwood trees lining the block? Seattle, maybe a little more than some sunnier cities, waits hard for this time of year. I’d like for you all to know that I’ve locked the winter coat away for good, and while the raincoat is definitely making an appearance of late, I hope not to look at a stitch of fleece for a good few months. And to eat more berry crisp for dinner — which brings us all here right now.
I received Kimberly’s new cookbook, Vibrant Food, in the mail a few weeks ago and one of the recipes that immediately jumped out at me was the Summer Berry and Peach Crisp. I met Kimberly through her blog The Year in Food; we both had friends and cities in common and she’s so genuine that we hit it off right away. In addition to recipe development, Kimberly is a super talented photographer, so it’s no surprise this book is a beauty, and there are so many recipes I can’t wait to make (Sweet Corn and Squash Fritters, Summer Squash Pasta with Green Goddess Dressing, Almond Honey Cake with Poached Quince). It’s organized seasonally and further categorized by produce or ingredient, so it’s not only beautiful but also useful — the best kind of books.
When I sat down to glance at the crisp recipe, I knew peaches would be a stretch, but I’ve been trading Marge Granola for flats of strawberries at the end of each farmers market lately, so I knew we could easily be in business. With the back door wide open and a nice evening breeze accompanying me in the kitchen, I was off — mixing berries with a little lemon juice, working butter into a simple mixture of oats and nuts and greasing our cast-iron skillet (I decided to bake our crisp in a skillet instead of a more traditional casserole dish). It came out of the oven bubbling hot and fragrant at about 7 p.m. and the sun was shining and our picnic table beckoned, and there’s a chance it became dinner. And that it was enjoyed right out of the pan.
It’s my sincere hope there will be much more of that this summer. I’ve been making a list of books and podcasts and all kinds of travel and summer-related links to share with you, so more of that soon. But for now, let’s eat skillet berry crisp. Right out of the pan.
A few quick recipe notes: Kimberly’s recipe calls for a variety of fruits but you could certainly make this with any fruit you like, or more of one than another. Essentially if you have about 5 – 5 1/2 cups of fruit you’re good to go here. Because I’ve been a little crazy about sugar lately I used a little less sugar than the recipe called for and I ended up using 1 cup of quinoa flakes in the topping. If you can’t find these, certainly use oats instead. But I love their little hit of protein and they work into the cold butter so beautifully. Last, because I was too lazy to go out and buy almonds (what Kimberly suggests), I used hazelnuts and pumpkin seeds here for the nuts. Use any nuts you’d like — just keep the proportions about the same. Pecans would be great as would walnuts.
Adapted from: Vibrant Food
For the Filling:
For the Topping
Preheat the oven to 375 F.
Make the filling: In a large mixing bowl, mix together the berries with the sugar, lemon juice, flour and ginger. Pour the fruit filling into a shallow 2 to 2 1/2-quart baking dish (or large oven-proof skillet!)
Make the topping: In another large bowl, combine the oats, nuts and seeds, hazelnut meal, brown sugar, salt and spices. Add the butter and use your fingers to work the dry ingredients and butter together to form a loose mixture. Sprinkle evenly over the fruit.
Bake for 30 to 35 minutes, or until the crisp is golden brown and bubbling at the edges. Allow to cool 10 minutes before serving. Serve warm. Right out of the pan, or in small bowls topped with ice cream if you’d like.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.