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Its been a long time since my last post and no, I have not quit this blog. As usual, being out of town for work has occupied my time, most recently travling to South America. I've also been helping the farm where we get our share with their blog. All the fruits of this summer's bounty have made their way into our kitchen we've been giving the various veggies and fruits a quick chop or pass on the grill and serving them up. These simple preparations seem to come over me each summer and every August there seems to be a reoccurring phenomenon that all I want for breakfast is a sliced heirloom tomato on toast spread with thick yogurt.



I've got loads of recipes lined up to try, like this one for all the squash in the share, but I keep returning to the quick and familiar. I did give David Tanis's blueberry-blackberry crumbe a try this weekend as we had brought home a flat with berries of each.



The only change I made, aside from reducing the amounts, was to add some oatmeal to the mix as I prefer my topping with a bit more texture. I did dump the overflowing berry juice on my lap, but other than that I'd say it was a success.



Blueberry Blackberry Crumble
Adapted from A Platter of Figs by David Tanis
We served this with a modest scoop of vanilla ice cream

Serves 2

1/4 cup plus 2 tablespoons all purpose flour
2 tablespoons rolled oats
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
1 pint blueberries
1/2 pint blackberreis
1 tablespoon sugar

Preheat oven to 350 degrees
Combine flour, oats, brown sugar and cinnamon in a bowl and stir to combine
Add butter and work with your hands until you have a crumbly mixture
Toss blueberries and blackberries with granulated sugar
Divide the berries evenly between the ramekins
Divide the topping over the fruit
Bake for about 30 minutes or until the topping is nicely browned
Cool before serving or serve at room temperature