Saturday, August 26, 2006

Greg and I were speeding along to the Union Fair the other day with thoughts of hot, fresh, fried dough in our minds when we happened by two adorable tykes at the end of their driveway with a sign I couldn't read held up above their heads. Greg looked at me and exclaimed that they were selling peaches and we should stop. Unlike my dad who usually says, "We'll stop on the way back" while trying to figure a new route back, I turned around and dropped him off to pick some peaches.
He returned to the car $2.00 bucks poorer with a huge plastic bag holding, count 'em, five anemic-looking, bruised peaches. I shook my head at Greg and asked why he didn't deal the tykes down to $1.50 or something. "But they were so cute" (the kids, not the fruit) said Greg.
We got home and I shoved em in the fridge with hopes that they wouldn't rot too fast.

I had a work-related meeting here the other day and my colleague brought a pint of fresh picked blackberries with her (can you see where this post is going?) and I shoved those in the fridge 'cause the fruit flies were salivating.

So yesterday, we were invited to dinner and I said I would bring dessert. I decided to make a crumble with all the fresh fruit that I stashed in the fridge in the past week. One recipe I found was a fruit tart in a oatmeal cookie crust, and I thought it would make a must better topping than a crust.

Ok, so into a large bowl I sliced the peaches and pitted them and tossed them with a pink of blackberries and two sliced plums. Throw into this 1 tablespoon of cornstarch, 2 tablespoons of lemon juice and 1/3-1/2 a cup of granulated sugar to taste.
In another bowl I put 2/3rds cup flour, 3/4 cup brown sugar, 1 cup quick cooking oats, a dash of cinnamon, a dash of allspice, some ginger, and some nutmeg. Add to this a stick of melted butter and then mix until the topping resembles coarse meal.

Place the fruit in a baking dish and spread the topping evenly on top. Bake in a preheated 350 oven for 1 hour or until golden.

Serve with vanilla ice cream


No comments: