I know, right? It’s a hard life, being me… Eating, drinking and hobnobbing…
But for reals. This isn’t ordinarily my routine. Usually my schedule consists of hiding in the basement behind my computer screen for 10 to 12 hours a day, cooking up a new dish here and there, and hoping to make enough money doing blog design and social media that I can pay my electricity bills. I rarely get out of my PJs. I go to bed by 9:30PM. I’m up at dawn. I essentially live the life of a 90 year old.
And I like it.
Not to complain, of course, but day after day of showering, socializing and networking with strangers, rubbing against hot celebrity chefs and having to be on my very best behavior from sun up to way beyond sun down is making me feel a little like last month’s leftovers that are still hiding somewhere in the back of the fridge.
It’s been busy. It’s been exhausting. It’s been bloody phenomenal. It’s been exactly everything I want.
And now? Now I’m ready to crumble…. Fall fruit crumble, that is.
Along with festivals and events and the lessening hours of sun, apples and pears are around right now and I’m getting my fill before they’re gone for another year. And you should too.
This dish is classic, simple, elegant and most importantly, loaded with soft, incredible warm Autumn fruit and finished off with cool vanilla ice cream and a crunchy, oat & almond topping. It’s something you can make ahead of time for your upcoming holiday dinners and really *WOW* your guests with the complexity of flavors, textures and colors.I couldn’t ask for a better dessert than this… Except for maybe him. Put the two together and you’ve got yourself one happy lady.
Pre-heat your oven to 325 degrees and lightly grease either 1 medium sized baking dish or 4 individual ones. In one bowl, mix together all your filling ingredients. In another, combine all the topping ingredients - finishing with the butter. Mix well with a fork (or your fingers) until the combined mixture is crumbly and the butter has been worked through very well.Pour your filling into the prepared dish(es) - get lots in there! You want lots of fruit! And then top with the filling mixture.
Place baking dish(es) on a tinfoil lined baking sheet to catch the drips and bake in the oven about 1 hour, 15 minutes or until tops are crisp and golden.
Remove from the heat and let cool slightly. Serve warm with ice cream (and Chuck Hughes, if possible).
If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.
Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.
Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive
recipes, and mouth-watering photographs for each and every dish!
Hey, I'm Kristy. I'm a writer, photographer, actress, and general badass (who goes to bed at 8:30pm) in Vancouver, BC. I've written & photographed with Edible Communities, The Taste Canada Food Writing Awards, and CountryMan Press and have presented at The Food Blogger’s Online Summit. My book, Cooking With Cocktails, is avaiable at all major retailers! When I'm not online, I'm indulging in seasonal cocktails, carbs, bad ’80s films, hiking, camping, bourbon, and pigs.