Summertime seems like a bleak term at this point of the weekend. We’ve had nothing but rain, followed by periods of cloud and rain over the last few weeks so I was looking for a dessert to make that filled the comfort gap on a cold rainy night yet still gave hope that some sunshine and warm patio filled nights will soon come to pass.
I made this peach, raspberry crumble adapted from this recipe. By adapted I mean not a lot of measuring took place and I cut the sugar in half and it still turned out plenty sweet enough. Then baked in a cast iron casserole dish at 350 for 35 minutes. Serve with a scoop of ice cream and you have what I’m calling my Summer Crumble. Perfect for a rainy summer night!
Looks good. I plan on trying this next time we have dinner guests. We’re getting the same dismal weather in our part of the world so hopefully our rain and cloud will take a hike when that happens.
Just remember to add the full amount of sugar and oats on the recipe if you are having more than 4 people over. I cut the oats to 2/3 of a cup and the sugar in half.
[…] to be BBQ’d sun-dried tomato and feta stuffed chicken thighs with grilled veggies and a Summer Crumble for dessert. I use whatever is in season for the crumble, peaches, raspberries, blueberries or […]