Friday, October 8, 2010

thankfulness


Happy Thanksgiving weekend to everyone. This is the time of  year when we should reflect on all those things we are thankful for. I usually do, but life is a bit overwhelming right now. Work is crazy and very stressful, school is brutal and I feel really tired. I am definitely thankful for the long weekend; to just sit back and enjoy.

Thanksgiving would not feel right without food. I had a lot of plums sitting around and I decided to cut them up and make some crumble. I am certain everyone has a favorite crumble recipe. Mine is pretty simple and pretty much any kind of fruit works. Best part is - you can always have it as a sweet breakfast. This is a forgiving recipe and you can definitely not be precise.

plum crumble

A whole bunch of sliced plums (I used about 5 to 7 plums, chopped into small chunks)
3 or 4 peaches, sliced into small pieces
1/4 to 1/2 cup brown sugar (I tend to use muscavado sugar when I can - or you can use a bit of maple syrup or agave syrup)
1 tsp cinnamon (or more if you like it cinnamonny)
1/4 cup freshly-squeezed lemon juice
1 tbsp grated lemon zest
1 tbsp to 1 1/2 tblsp cornstarch (use more if your fruit pile looks big)
optional: a bit of freshly grated nutmeg - just a sprinkle

Combine all of the above and put in a cool, rustic pie plate of some kind, or your favorite smaller sized Pyrex. You want to have a nice pile of fruit.

the crumble part

1 cup all purpose flour
1 cup oats (I use the large flake kind)
1 cup brown (or muscavado) sugar (you can play around with the amount a bit)
1 tsp. cinnamon
1 cup melted butter

Combine the dry stuff and pour the butter on it. I mix it all with my hands so that there are some nice pea-sized chunks of crumble. Spread that on top of the fruit and tuck in some small, thin slices of butter ( maybe like 4 or 5 slivers here and there).

Bake at 350F for about 50 minutes. You want it browned, bubbly and the house smelling amazing. Serve with ice cream or yogurt cheese (if you know how to make it).

Happy weekend all.