Berry Cool For JuneAs I was mentioning to someone (Leslie?), it is 58 degrees here and quite windy. At least it was an hour ago--the wind seems to have died now. The good news: I sleep better (no central AC), I bake more, I enjoy my walks both morning and afternoon downtown. The bad news: the berries were delayed at least a month, maybe longer. I just learned that the strawberries are ready (looking forward to Saturday and the farmers market!). Probably other produce will be affected by our long, cool spring (not to mention the continuing rain) but I can't help but dance with happiness that it isn't 80 and my house isn't depressingly warm.
A co-worker asked me if I would be willing to bake a dessert for her to take to a family gathering (uh, yeah!). We decided on something "berry". Unfortunately I can only work with frozen but once they are cooked, to be honest, it doesn't really matter. Fresh doesn't taste that much better to me after cooking than frozen. I made her some Berry Oatmeal Crumble Bars. A quick and easy recipe using flour, brown sugar, oats and butter mixed together for the crust as well as the crumble top. I used a mixture of blackberries, strawberries, raspberries and blueberries. Hopefully us being berry-deprived longer than usual this year will make her berry crumble a welcome addition to the dessert table.
Crumbles and crisps have to be two of my favorites types of recipes for berries. The lovely contrast between the two parts of the dessert gives both layers of flavors and textures. And they are quick and simple to prepare. No rolling of pie crust or extensive prep work or measuring.
Couldn't resist a close-up of the crumble topping the wonderful berry filling (it's a baker thing)