Sunday, September 4, 2011
It can't be over yet!
There are still mountains and juicy peaches and baskets overflowing with blueberries spilling over everything in the market. We had a humidex advisory warning yesterday. Summer can't be over yet ... can it? I know, I just baked autumnal cookies and put on a sweater when I got up one morning, but I can change my mind, can't I?
Yup, I just did. Even though I'm fully going back to work on Tuesday, I'm going to hang on to summer for as long as I can, even if it's just for the fruit. Two weeks ago, I went to a local farmer's market and bought my third yellow watermelon of the season. I swore it would be my last watermelon of the summer. I was walking through Kensington market on Friday, and what did I see on sale? Watermelons. Yup, it's cut up in my fridge as we speak. And yesterday when we biked past another little market with baskets upon baskets of BC blueberries on sale, how could I resist?
It was humid, and sticky and smoggy yesterday, and so we stayed inside for much of the day. We made blueberry preserves with some of our findings, and froze a little bag to surprise ourselves in the dead of winter when summer berries are but a fading memory. And we also sacrificed a few, just a few, to make this beautiful peach and blueberry breakfast bake. It's lemony and summery and very light. If you're looking for a traditional crisp or crumble, you may be disappointed. There are no buttery clumps of crumble goodness -- I save that for the apple crumble later when fall really rolls around. But this, no. This is the perfect breakfast treat. The fruit is heated just until it softens up and starts oozing those lovely summery fruit juices. There's no flour or corn starch like in traditional pies or crumbles; those fruit juices and set free. Everything is kissed with lemon, and topped with a wholesome crispy topping sweetened with pure maple syrup. With a big spoon of yogurt and nice strong coffee, this is the perfect way to celebrate summer .. summer that's NOT over just yet.
Peach and Blueberry Breakfast Bake
1 cup of blueberries, rinsed
2 peaches, pitted and chopped
2 teaspoons of sugar
zest and juice and half a lemon
1/2 cup of old fashioned oats
1/2 cup of ground almonds
3 tablespoons of maple syrup
1. Toss the fruit in sugar, zest and half the lemon juice. Pour into a pie pan or baking dish.
2. Mix together the ground almonds and oats. Add the rest of the lemon juice and maple syrup. With a fork, gentle mix until everything gets sticky and moistened.
3. Sprinkle the topping over the fruit and bake in a 375 degree oven for about 20 minutes, or until the top of brown and crispy and the fruit juices have just started the bubble. Enjoy warm with summer's arm around your shoulder.