Do you ever feel like you need a vacation from your vacation?!
I feel like I’ve been on the go this entire 4-day weekend, although I can’t really complain as it’s truly all been fun. Yesterday afternoon Ben and I attended the wedding of a co-worker of his (you know how much I adore weddings!) then this morning we headed over to my parent’s house for one last summer grill out with the fam.
I still can’t even believe today is Labor Day! I swear it was just June! To say so long to the season, we feasted on our all-time summer faves.
My brother manned the grill and cooked us up some lovely new york strip steaks and marinated chicken.
While my Mom prepared Judy’s Famous Baked Beans (still don’t know who Judy is but, but she makes a damn good bean,)
I brought a raw sweet corn, avocado & tomato salad dressed with homemade balsamic vinaigrette (to which I added a clove of crushed garlic and a few basil leaves – YUM!)
For dessert my Mom made a cheesecake-esque Fresh Fruit Galette. Oui oui, fancy!
It was basically a pie crust, spread with a layer of sweetened cream cheese then topped with fresh berries and a sprinkle of sugar before being baked. Rustic yet elegant at the same time. Go Mom!
Poor Finn couldn’t partake in dessert because of his food allergies. It was so sad and he kept yelling “Birthday!” because I think he thought the cool whip was birthday cake icing!
A few Teddy Grahams swiftly took his mind off it.
After lunch I got started on my own rustic dessert to bring to a dinner Ben and I are attending tonight – Peach & Blackberry Crisp. The first fruit crisp of the season – whee!!!
I started by peeling 5 small-medium sized peaches. The easiest way to do this is score an “x” on the bottom of the peach.
Then place them in boiling water for about 30 seconds.
After I removed the peaches and let them cool for a few minutes, I was able to easily peel the skin off.
Next I chopped the peaches into ~1/2″ chunks, combined them with a small carton of blackberries, tossed the fresh fruit with a bit of flour, sugar and cinnamon, and slid it into a baking dish.
Next I made my favorite part of fruit crisp – THE CRISP! Brown sugar, old fashioned oats,
flour and butter (I used Earth Balance.)
I squished and combined the crisp ingredients until the butter was in pea-sized pieces, then topped the fruit with it. 30 minutes at 375 degrees and I got…
This!!!! Ugh, I wish you had smell-net!
Peach Blackberry Crisp
5 small-medium sized peaches
1 small carton of blackberries
1/4 cup + 2 teaspoons all-purpose flour, divided
2 teaspoons granulated sugar
1/8 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup old fashioned oats
1/4 cup cold butter
1. Pre-heat the oven to 375 degrees. Wash peaches, then score an “x” into the bottom with a knife. Gently place the peaches into a big pot of boiling water for 30 seconds. Remove and let cool before sliding off the peel with your fingers. Cut peaches into 1/2″ pieces then add to a big bowl with the blackberries.
2. Add 2 teaspoons flour, granulated sugar and cinnamon to the fruit and mix well. Pour into a non-stick sprayed 8×8 baking dish.
3. In a small bowl, mix together remaining flour, brown sugar, old fashioned oats and cold butter with your hands until butter is the size of peas. Top fruit with crisp mixture and bake, uncovered, for 25-30 minutes, or until crisp is golden brown.
Whenever I’m making something to take to a dinner party or event, I like to make myself a mini portion so I can taste and make sure it’s acceptable to serve/I usually don’t want to wait until the party to have some.
Meeeeelt. If Fall means more fruit crisp, then bring it on!
Alrighty, time to jet. Dinner –> face plant in bed. Droooool, bed. I can’t wait!
Happy Labor Day!
What has been your favorite memory of this summer?
Mine was probably going to San Diego for BlogHer + coast cruisin’!