Thursday, July 19, 2012
As I type this, golden bursts of lightning erupt in the distant sky, quietly magnificent. A couple of weeks ago I might have mistaken them for fireworks. I've only heard one faint rumble - so far, anyway - and the kids and the pets remain asleep.
Summer is humidity and lightning storms and swimming; sandals and farmer's markets and sleeping in a tent; picnics and flowers and fruit. When the fruit gets ripe, we buy or pick and eat it like it's going out of style. We have it in our cereal, in and on pancakes and oatmeal, by itself whenever we need a snack, and obviously for dessert in all sorts of ways.
I ran across a crumble recipe several years ago that reminded me of the one we used to make when I was a kid, and I think it's just about perfect, because of its simplicity. I like it so much, I wrote it up as a note in my phone, to have with me when we travel. Last summer, I made it with the blueberries we picked at my father-in-law's home in Nova Scotia and again with blackberries we picked at home and took with us when we visited friends on San Juan Island.
from a platter of figs by David Tanis
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold butter, cut into small pieces
6 pints of raspberries, blackberries, or blueberries, or any combination thereof
1/2 cup granulated sugar
Preheat the oven to 350F.
For the topping, combine the flour, brown sugar, and cinnamon in a medium-sized bowl. Add the butter, and work it into the flour mixture with your fingertips until crumbly.
In a large bowl, gently toss the berries with the sugar. Pile the fruit into a large gratin dish or into two pie plates. Spoon the topping over the fruit.
Bake for an hour, or until the topping is browned. Cool for 15 minutes before serving.
Yield: about 6 servings