I logged on to the machine about an hour ago, intent on writing an update with the above title, but I got distracted by Rachel Tractenburg. According to my email inbox, she's got some new kid's show going. The episode linked to featured Andrew W.K...
[There was initially a dissertation in this space regarding the bizarre interconnectivity of the Tractenburgs and The Presidents of the United States of America, tied in with Morphine and Disney and the Noise scene. But then I realized that it sounded like the ramblings of a paranoid schizophrenic and should probably be deleted.
Suffice to say, Chris Ballew controls the universe and the rest of us are just privileged to live here.]
Moving on.
We have a peach tree in our garden.We thought it was defunct, but apparently we were wrong.
Turns out all those heavy green fruits dropping into our yard were just impatient.
We now have the loveliest, freshest, mildest peaches to do with as we please... it just kinda sucks that we didn't realize it earlier. There is fruit rotting on the ground that could've been ripened in a paper bag and thoroughly enjoyed.
I did manage to make this:
peach rosemary crumble with whole milk european-style yogurtYummy, and hopefully not the last dish to be created.
Oh, and because a fruit crumble is often thought to be easy, but is often impossible to pull off, here is the recipe I used for the thing:
Get some fruit (at least a couple of cups), and slice it up.
Sprinkle liberally with sugar, and a couple TBS of flour.
(I also added cinnamon and fresh rosemary, but that would depend on what fruit you're using.)
For the crumble crust:
2 TBS flour
1/4 cup brown sugar
1 cup rolled oats (not instant)
5 TBS butter
Toss all the fruit ingredients up and put it in a pie dish, Then mush all the crust ingredients up in a separate bowl until it's combined and crumbly, then sprinkle it over the fruit. Put the whole thing in a pre-heated 400 fahrenheit oven for about 3o minutes, give or take, until everything's golden brown and bubbly.
Serve with sour cream, yogurt, ice cream, or whipped cream.
mmmmm.
Oh, and because a fruit crumble is often thought to be easy, but is often impossible to pull off, here is the recipe I used for the thing:
Get some fruit (at least a couple of cups), and slice it up.
Sprinkle liberally with sugar, and a couple TBS of flour.
(I also added cinnamon and fresh rosemary, but that would depend on what fruit you're using.)
For the crumble crust:
2 TBS flour
1/4 cup brown sugar
1 cup rolled oats (not instant)
5 TBS butter
Toss all the fruit ingredients up and put it in a pie dish, Then mush all the crust ingredients up in a separate bowl until it's combined and crumbly, then sprinkle it over the fruit. Put the whole thing in a pre-heated 400 fahrenheit oven for about 3o minutes, give or take, until everything's golden brown and bubbly.
Serve with sour cream, yogurt, ice cream, or whipped cream.
mmmmm.
Your fruit crumble sounds wonderful!!!
ReplyDeleteI'm not sure about that first part.........makes you go .....hummmm!
Being slightly less freaked out now, I decided some editing was probably in order. Still weird, tho. :-p
ReplyDeletehope you are going to bottle some if you have any left...great for winter puddings.
ReplyDeleteSo happy to hear the peach tree works! Your recipe for one of my favorite desserts sounds delicious. I suggest a little fresh lemon juice in with the fruit/sugar/flour part. It's my secret weapon. :)
ReplyDeleteAwesome tip, Katie! Weirdly, I think about lemon juice for blueberries, but not for other types of fruit. Thanks!
ReplyDeleteIt's been over a week since you've last posted...we're gonna need something new to read, Mia!!
ReplyDeleteShut up, Cami.
ReplyDeleteWhat do you think I'm doing here now?
:-p