This is the quintessential summer dessert for me. Summer isn’t complete without it. When we’re at a restaurant if we get dessert, nine times out of ten I will order the crumble as the measure of its dessert chops. Easy to make and abundant with the glowing gems of summer, this is the perfect thing to bring to parties and picnics. You can throw in whatever seasonal gems suit you. The best part is that this little crumble has no refined sugar, no white flour and no dairy. Yet, it’s one of the best tasting crumbles I’ve ever had, hands down, likely because of the nuttiness of the crust. There is something about the crust that I cannot get enough of! It’s left me downright inarticulate. The filling balances sweet and rich, with the balsamic vinegar adding a touch of maturity and depth, a splash of bourbon for good measure and fresh herbs as a grace note.
Last night I finished Eric Ripert’s memoir, 32 Yolks. I highly recommend it. It was well-written and engaging. It reminded me a little bit of The Goldfinch, which I also highly recommend if you have any time at all. I usually don’t have a ton of extra time, but if I go more than a month without a book my reading muscle starts to ache like a ghost arm. In contemplating a half marathon with my brother next weekend, I picked up Finding Ultra, which is a personal journey of transformation as well, not that I’m looking to become an ultra-marathoner. I don’t think I’ve ever run more than 5 miles at a time so….
I’m noticing a pattern in these stories though, a common theme. The thread that rang most true to me among many, many others within them is that that while your past and your experiences can shape you fundamentally, they aren’t who you are. They are a fundamental part of your story, but you have a choice in what you become, where you put your energy and how you spend your time. While you may be predisposed to certain traits, the expression of them isn’t inevitable. I’ve been drawn to these stories more often because I’ve never really thought of the idea that the story we tell ourselves about who we are isn’t actually who we are. It can change every day and then you need to adapt your story.
Today I’ve adapted my story to become the kind of gal that makes crumbles. And brings them places. And celebrates her own birthday with said crumble with friends and family and a special dinner with my husband. Every day is a precipice where you make a million decisions that can effect the next day. And every day is a new day. And a birthday is a precipice and a new day with cake AND a crumble. And I feel such gratitude to be in the spot where I am, to have the opportunity to keep evolving, to keep adding to my story and to grow. To have you guys and to pursue a creative outlet here. There’s definitely so much more I’d love to aspire to and it’s important to take inventory and contemplate that. But it’s easy to forget to pause and look around and be grateful. Today is for both. And for crumble my favorite berry and peach crumble!
Happy happy summer!
PEACH BLUEBERRY CRUMBLE (V+GF)
Adapted from Jessica Murnane’s t Fruit Cobbler. She’s a genius with this crust. Her own journey with a plant-based diet has inspired new awareness in me. I cannot WAIT for her new cookbook to come out.
For the Filling:
- 4 peaches, sliced
- 1 pint blueberries
- 1/4 maple syrup
- juice of half a lime
- 2 tablespoons balsamic vinegar (optional)
- 2 tablespoons bourgon (optional)
- 1 tablespoon rosemary, finely chopped (optional)
For the Crust:
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/4 tso salt
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/3 cup applesauce
- 2 teaspoons vanilla
- 1 tbs ground chia seeds w/ 3 tbs water
- 1 handful of rolled oats
Preheat the oven to 350F. In a small bowl, mix together chia and water. Let sit while you prepare the filling.
For the Filling:
Combine maple syrup, sliced peaches and blueberries in a medium bowl. Set aside.
For the Crust:
Mix together the brown rice flour, almond flour, salt and baking soda in a large bowl. In a medium bowl, mix together maple syrup, applesauce and vanilla. Pour wet ingredients into flour mixture. Add the thickened ground chia mixture and fold everything together. The batter should be slightly thick.
Fill a baking pan or a pie pan with half of the fruit mixture. Using half your batter, scoop tablespoons on top of the fruit. Leave them in their scooped form and don’t spread them. It’s supposed to be clumpy. Layer the remaining fruit on top then the rest of your batter. Spread the rolled oats over the top.
Bake for 30-35 minutes. Let cool. Serve.