This post here is a bit of a backtrack. Not in an important way, but these photos and this recipe were created back in Toronto. I really wanted to have an exciting post to show you folks the new apartment and to make something beautiful in this new space of ours! Unfortunately, moving is a process. I've been having a blast this last week setting up and exploring the city. Sebastian's mom is in town (hope you had a great flight home Dee and thank you for everything!) and it's been so great to re-discover this amazing city by sharing it with someone else. That also means that there was literally not one second we weren't moving besides sleep. We had some awesome adventures up the mountain, and tasty food experiments (including an almost exploding - but completely delicious - pizza).
Anddddd guess what?? On Monday we are making pickles! I am so ridiculously excited. Seriously. I didn't think pickling and canning could bring this much anticipated excitement. Also, we are totally up for trades. So if you have a cool thing that you want to trade pickles for let me know! Oh, and because my friend asked last night and I realized it was an important bit of information: THESE PICKLES ARE NOT SWEET! They are going to be spicy, garlicky, crunchy dill pickles. The best, and in my opinion only pickles worth having at all.
And then, if all that excitement weren't enough... School is starting on Tuesday. Okay, some people may debate whether or not that is exciting in a good way, but to me it totally is. I love the start of school feeling. I love getting all my books (besides the $$$ part) and pouring over all of my new syllabuses (syllabi??). I am sure that in a month I will be complaining about all of those essays and readings, but for now I am stoked.
Okay, that's all I promise.
Oh, okay so not quite all because I realized you might be wondering what these strange pictures of my garden (actually my mom's) are all about. It was just a perfect rainy day - see here if you want to read about my obsessions - and I had to capture it for everyone. When we first moved in there were all of these cool metal structures that the previous owners had built. They offered to leave them for us (along with a moose head on the wall which my parents politely declined) because they weren't the most transportable. They are some of my favourite things and I wanted to share a few with everyone :)
Lastly, this crumble. I started baking this at 7am one morning and quickly discovered that bourbon has a VERY strong smell, especially before you've eaten breakfast. Ughh but seriously it was so worth it. This crumble is just so darn dreamy and creamy and vanillay perfection. It is a perfect size for two people to eat* and definitely okay if you decide to have it for breakfast like I did (the intense bourbonness goes away a bit in the oven). Oh, and let's be real for a second. Crumble topping is the best part. Yes, I love the fruit and they are so perfect together, but the topping I could just stuff into my face all day long! This one has a handful of crushed walnuts in it that just makes it so ____ (insert forefinger-to-thumb emoji to communicate "just so").
*side not: Sebastian is a weirdy weirdo who doesn't like baked fruit things. So, yes. I did eat this thing pretty much all to myself. No regrets. It is pretty much healthy anyways, right?
Bourbon Vanilla Soaked Wild Blueberry + Peach Skillet Crumble
Serves 2 (or 1 hungry hungry hippo)
- 3 peaches, sliced (see photos 2 + 3)
- 1/2 cup wild blueberries
- 2 tbsp bourbon
- 1 tsp vanilla
- seeds from 1/2 a vanilla bean (optional)
- 2 tbsp maple syrup (or honey if not vegan)
- 1 tbsp lemon juice
- 1 cup oats
- 1/2 cup spelt flour
- 1/4 cup brown sugar
- 1/4 cup coconut oil
- 2 tsp cinnamon
- 1/2- 1 tsp nutmeg
- 2 handfuls crushed walnuts
In a medium sized cast iron skillet combine sliced peaches, wild blueberries, bourbon, vanilla, vanilla bean, maple syrup, and lemon juice. Let sit for 30 minutes.
Preheat oven to 375.
In a medium sized mixing bowl combine oats, spelt flour, brown sugar, cinnamon, nutmeg, and coconut oil. Mix with your hands and disperse any clumps by massaging the mixture between your fingers. Once fully combine layer the crumble topping over the fruit in the skillet. Make sure it is evenly distributed.
Bake the crumble for 30-35 minutes. You will know it is done when the top is golden brown and the edges are bubbling. Let cool for 10 minutes and devour! It is not necessary to use a bowl. Just grab a spoon and dig in!
Listen to this and have a lovely monday <3