apple crumble pie

True facts about life.


I have a half soccer ball attached to me. It's kinda feeling weird to bend over.

I'm addicted to making pies.

Our car ran out of gas at 10pm last night when the husband had a craving for ice cream.

traditional pumpkin pie

Hi.

I'm lonely.

The husband went on a boy's trip this weekend. He's probably half-drunk, yelling obscenities at Oilers fans right now.

I'm probably going to eat popcorn for dinner, watch the hockey game, and make a pie to keep myself occupied.

apple blackberry crisp

As much as I love the sunshine and heat of summer, I really love fall.

Crisp, cool air.

Crunchy leaves to step on.

The return of hockey.

Pumpkin things.

Plus all things baked that come ushering back into season. Crisps, crumbles, pies, cookies, doughnuts, turkeys. 

With some hand-picked blackberries stored away in my freezer (thanks mom!), I made an apple blackberry crisp, at the nagging  request of the husband. 

It's was the perfect blend of late summer sweetness from the blackberries, with the tartness of fall, granny smith apples. Topped with what tasted like a giant oatmeal cookies, with tons of brown sugar.

This topping can be used with any sort of filling, raspberry and nectarine, just plain ol' apples, triple berry, anything you want to put a topping on basically, just adjust the flour accordingly depending on the juiciness of the fruit. 

Apple blackberry crisp

3 large granny smith apples, peeled, cored and cut into 1/4-inch slices

2 cups blackberries, fresh or frozen. If frozen, do not thaw.

1/4 teaspoon cinnamon

1/4 cup sugar

2 tablespoons flour

topping:

1/2 cup butter, cool and cubed into 1/2-inch cubes

1/2 cup brown sugar, packed

1/2 large flake oats, not quick oats

1/2 cup white sugar

1/4 cup flour

Preheat oven to 350 degrees. 

In a large bowl, toss together the apples, blackberries, cinnamon, sugar, and flour. Stir until no dry clumps remain. Pour into a 9x13-inch dish, or a deep, round ceramic dish (like me!). Set aside. 

In the bowl of your stand mixer, combine the brown sugar, oats, white sugar, and the flour, stir to combine thoroughly. Add the cubes of butter and turn your mixer onto medium speed and it should start to form crumbles in about 2 - 3 minutes. Once you see all the butter has been combined into the flour-sugar mixture, turn off mixer. Alternatively, you can use your hands and crumble the butter into the dry ingredients until you get the same result. 

hey it's me!

Using your hands, scoop handfuls of the topping onto the fruit, making sure to press down and cover the entire top. You should see no fruit poking through the topping, press the topping gently to make sure it adheres to the fruit. 

Bake for an hour to 75 minutes, or until fruit is bubbling and topping is golden brown. Remove from oven and let rest for at least 15 minutes before serving. Serve warm with ice cream or whipped cream.

rhubarb + raspberry tart

My stomach is in a giant knot.

My beloved Canucks are playing for the Stanley cup tonight.

It's a best of one series.

Game 7 makes me very nervous.

blackberry macaroon tart

Well folks, the dinner I eluded to last week went swimmingly. We had a nice, comfortable 11 people, much better than the 14 the husband was pushing for.

Along with that evening, we had brunch the next morning with my dad so I spend a good chunk of my long weekend cooking.

crack pie

This recipe is amazing.

It is hands down the most fattening thing I've made in a long time, but man is it good.

Pumpkin is the new black

It's October. The air is crisp, the leaves have fallen, perfect golden turkeys are carved and pumpkins are everywhere. They're in your doorways, your work, the grocery store, in your lattes and every person on facebook with a child has gone to the pumpkin patch and dressed said child up in a cute country bumpkin outfit (boots, jeans, hat etc.).




I am not immune. It's pumpkin madness here. Usually it's a pie or two (or four) for thanksgiving, but not this year, everythings gone pumpkin.