I am fighting it.
I know it is now mid-September. The kids have gone back to school. My century ride last weekend was called “Summer’s End Century Tour” and yes, I have started to wear a jacket while cycling to work. I will have to abandon my cycling shorts, too, because it is pretty frigid with the wind in the mornings and evenings. I even close my balcony door at night, which has been on perma-open since May.
I think fall is here.
But that doesn’t mean I am jumping for the butternut squashes just yet (in due time!*). I am still lingering in summer’s bounty of fresh local fruit and vegetables, including fruit for these tasty crumbles: local peaches, blueberries and raspberries.**
*Bestwin has butternut squash on sale for 17 cents/lb this week. I may be stocking up afterall!
**Frozen fruit would work well if baking this out of season.
I know everyone already has a favourite crumble, crisp or cobbler recipe – usually the one that Mom made. But when I spotted this on Joy the Baker, I was intrigued by the combination of fruit and spice. Peaches and blueberries work well together, but how would it work with raspberries? (And why would I even consider baking with fresh, juicy, light raspberries?? I must be mad!) But Joy paired them with cinnamon, nutmeg and maple syrup, which was a match in heaven. The raspberries were a nice sweet/tart addition to the fruit trio and I enjoyed how they all worked well with the nutmeg and maple.
At first, I enjoyed this warm from the oven as dessert, but throughout the week, the leftovers made their way into breakfast. The crumble topping was reminiscent of granola and with the baked fruit, it was great with yogurt. A perfectly healthy dessert and breakfast. Got to love the transition! 🙂
Peach Blueberry Raspberry Crumbles
1 1/2 cups blueberries
1 1/2 cups raspberries
2 medium sized ripe peaches sliced into 1-inch chunks
2 Tablespoons all-purpose flour
1/2 teaspoon cinnamon
a big pinch of freshly grated nutmeg
pinch of ground ginger
pinch of ground cloves
1/4 cup pure maple syrup
1 1/2 cup old fashioned oats
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons maple syrup
1 teaspoon vanilla
1 Tablespoon water
1. Preheat oven to 350 degrees F.
2. In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup. Set aside while you assemble the topping.
3. In a separate medium sized bowl, combine the oats, flour, salt and spices. In a small bowl whisk together the oil, maple syrup, vanilla extract and water. Add the wet ingredients to the dry ingredients and blend with a fork. Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
4. Add half a cup of the topping mixture to the fruit mixture and toss together. Scoop fruit into ramekins, filling each cup just below the top. Spoon and pat topping onto each cup. Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven. Bake for 35 minutes, or until bubbly and delicious.