It’s been a while, I know. But, I am so, so happy to be (finally!) back in this space after a long month of transition. Moving across the country, living out of a suitcase for weeks, finding a house in an unfamiliar city, the seemingly impossible task of unpacking and organizing all of our possessions… (why do we own so much stuff??) It’s been fairly overwhelming.
Life is beginning to settle into a normal rhythm, day by day. There’s a certain comfort in just getting back to the ordinary routine of cooking and eating at home instead of out for every meal. Of picking clothes to wear from the closet instead of out of a suitcase. The Honey started his new job, and I’m enthusiastically back at work too, cooking, baking, photographing and writing. I’m slowly learning the layout of the grocery store and managing not to get lost while running errands. We’re enjoying the last few weeks of this spectacular Pacific Northwest summer; Taking the pup for a swim in the sound on warm afternoons and exploring the farmer’s market on Saturday mornings. Simply soaking in the sunshine before the grey skies and rain set in.
Between the bulging pallets of blueberries, blackberries and raspberries we pick up at the farmers market each week and the wild blackberries growing in every inch of available land they manage to sink their roots into, I’ve been in berry-hoarding heaven lately. I’m altogether obsessed, and our freezer is already filling up with ziplocs of sweet berries.
The first bit of baking I did in our new kitchen was this blackberry and blueberry crumble. It’s the sort of thing that’s perfect for summer; utilizing fresh, seasonal fruit, quick to make and so simple it barely requires a recipe. It’s also a dessert worth turning on the oven for on a stiflingly-hot August afternoon.
Simply being back in the kitchen – cooking again – starts to make our little blue house at the end of the cul-de-sac, surrounded by wild blackberries and towering pines, feel like home. Of course, the aroma of a berry crumble baking away in the oven helps quite a bit too.
- 4 cups blackberries and blueberries
- zest of 1 lemon
- 2 tbsp granulated sugar
- 1/2 cup rolled (old-fashioned) oats
- 1/4 cup all-purpose flour (use oat or almond flour for a gluten-free option)
- 3/8 cup brown sugar
- pinch of fine-grain sea salt
- 3 tbsp cold-pressed, unrefined coconut oil (room-temperature)
- Preheat the oven to 375 degrees F. Toss together the berries, lemon zest and sugar. Fill a baking dish with the berries. Set aside.
- In a small mixing bowl, stir together the oats, flour, brown sugar and salt until combined. Add the coconut oil, and use the back of a fork to cut the oil into the dry ingredients. Continue until the oil is completely incorporated, and the mixture comes together into a chunky crumb. Crumble the topping over the berries.
- Bake for 30-40 minutes, until the crumble topping is golden brown and the berry juices begin to bubble. Remove from the oven and let cool for 15 minutes. Serve warm with fresh whipped cream or ice cream.