Sunday morning, a fruit crumble and a glass half-full

Sunday, May 15, 2016

DSC_0494 (1) There are days in the year where things can often feel overwhelming (decisions, indecisions, not-so-quiet-frustrations and ongoing inner struggles) and I am impossibly hard on myself for it all.  Indian upbringing, worldly life lessons, friends going through struggles, you name it- it's on my list of worry.  Fast forward to a big ugly dramatic good cry later, fresh air, being in the kitchen and while life hasn't quite aligned to that moment of clarity (or John Krasinski miraculously appearing at the door)... it does feel that tiny bit better.

I had this recipe from Ashlae bookmarked a while ago but read the post in its entirety today and serendipitously this stood out:

''...So now, each time I see it sitting on the bookshelf looking droopy and lifeless (but stunning) as ever, it reminds me to be a seeker of the light. Even when seven laps around the park doesn’t lead to inner peace or emotional homeostasis; even when your faith in humanity is fractured in just 16 pages of Times New Roman – it is your moral imperative to continue fighting the good fight and to choose to be a glass half-full instead of one that’s half-empty. And when all else fails – when you don’t think you can muster up even another ounce of optimism – sit on the kitchen floor with that pan of leftover summer fruit crisp and I’m fairly certain your perspective will start to shift. ''

And so here we go, to this Sunday morning and to a glass half-full mindset.
DSC_0504 DSC_0513 Summer Fruit Pecan Crisp
(from Ashlae and her beautiful blog, Oh, Ladycakes)


Fruit base
1/2 pound strawberries, hulled and sliced
1/2 pint blueberries
15-20 cherries, pitted and halved
1-2 nectarines, pitted and roughly chopped
1 tablespoon sucanat*
1 vanilla bean, split and scraped*

Crumb topping
1/4 cup refined coconut oil
2 tablespoons almond milk
1/2 cup cane sugar
1/4 cup sucanat*
1 cup unbleached flour
1/8 teaspoon fine sea salt
1/3 cup raw pecans, coarsely chopped

Preheat oven to 180 C.  Lightly grease baking pan.
Add fruit base and mix with sucant and vanilla bean.

In a small saucepan over medium heat, add the coconut oil and almond milk and cook just until the coconut oil has melted and the mixture is fairly warm; set aside to cool for a few minutes.
In a large mixing bowl, whisk together the sugars, flour, and salt.
Slowly pour oil mixture into dry ingredients and mix until it forms coarse crumbs.  Stir in pecans.

Top crumble over fruit.
Bake for 30-35 minutes.  Allow to cool for 20-30 minutes.
Serve with coconut whipped cream, vanilla ice cream , greek yoghurt.


* I used whatever fruit I had on hand,  brown sugar instead of sucant and vanilla extract instead of the bean.  Lovely all around and dare I say, my favourite crisp/crumble recipe to date. Not overly sweet or heavy. Just right.

1 comments:

  1. Gosh this looks delicious! I've been spending a lot of time in the kitchen lately too, I've been really making the effort to come up with an idea for dinner every day and buy fresh ingredients on the way home from work. I find it very relaxing and though clarifying. I'll add this to my growing list of recipes to try out.

    Emma x

    ReplyDelete

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