August days

 

Even before the calendar page turned to August, the weather has begun to change...cooler nights, and one morning we woke it was only 49 degrees.  The days still warm up nicely, though temps in the 90's are not much of a possibly now.  The cool mornings are perfect for riding my bike over to our wild blackberry patch.  It's been a good summer for them--they're large and plentiful.

The farmer's corn, out our window, has gotten tall.  We enjoyed our first sweet corn from the market and it was delicious!  Our own corn was planted so late, I doubt it will have time to make ears, but we'll see.  We also bought a half bushel of Red Haven peaches at the market and are eating our fill.

Any baking done lately involves fresh fruit or zucchini...chocolate zucchini muffins, blueberry muffins, and fruit crumbles.

The crumble pictured above was made with our blueberries and the Red Haven peaches...it's so good with some vanilla ice cream!

Here's the recipe:

 

Blueberry Peach Crumble

 

Crust & Topping

1 cup rolled oats

1 cup flour

1/2 cup brown sugar

lemon zest {optional}

1/2 cup butter, in small pieces

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Fruit Filling

5 cups fruit--use a combination to your liking of blueberries & peaches

1/2 cup sugar {or to taste}

2 tbsp. flour

1 tbsp. lemon juice

 

Crust & Topping:

Combine oats, flour, brown sugar, {and some lemon zest if desired}; with food processor or pastry cutter, cut butter into dry mixture until you have coarse crumbs.  Reserve 2/3 cup of the crumbs for the topping.  Pat remaining crumbs into the bottom of a 9 or 10 inch round baking pan. 

Fruit Filling:

Bake at 350 degrees for 10 - 15 minutes.

In bowl, combine fruit with sugar, flour, and lemon juice.  Spoon unto the baked crust, and sprinkle with the reserved crumbs. 

Bake at 350 for 45 to 50 minutes.