The end of the summer and beginning of fall have brought a lot of changes to my life. I'm still going through a pretty crazy change in my professional life, and it's thrown a lot out of balance in my personal life. One of the biggest issues, as you've guessed, is keeping up with things here at Lighter and Local.
I miss it. I miss the writing, the photography, the cooking, the therapy that this little slice of the web brings me.
So I'm trying for a comeback here. I need this.
This past weekend, my husband and I celebrated our 5th wedding anniversary. Five years ago, on a rainy cold October day, I married a man I knew I could grow with. I knew marriage wasn't magic ponies, rainbows, and forever after. Marriage is work, but the pay off is what makes it worth it.
|Our wedding day, Salem, MA.|
We're simple. We're happiest with a fantastic home-cooked meal, nothing fancy, just soul-warming. We're happy cuddling up on the couch with the pugs, watching a good movie, and enjoying just hanging out together.
This crisp is modified from the one I always make. It's one of my favorites. It's simple, but it lacks the pretense of anything complicated and fancy. It's a lot like marriage in some cases. It's successful if you have good ingredients, a good base, a fantastic heart, and are willing to modify along the way.
Peach and Rhubarb Crisp
Adapted from: Cooks Illustrated
This is perfect for those end-of-summer and early fall peaches. They're still prevalent in New England even in early October. This is a perfect use for them before they're gone.
- 6 tablespoons all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 5 tablespoons cold, unsalted butter, cut into small pieces
- 4 ripe peaches (I don't peel them, you can if you prefer that)
- 1 cup sliced rhubarb
- zest and juice from 1 lemon
- 1/2 cup granulated sugar.
- Put the flour, sugars, spices, and salt in a food processor, fitted with a standard blade, and pulse twice to combine the dry ingredients.
- Add your butter to the dry ingredients and pulse until the mixture ends up like coarse cornmeal. Do not over mix.
- Put topping into the fridge for at least 15 minutes as you make your filling.
- Preheat your oven to 375 degrees.
- In a large bowl, combine fruit, lemon zest and juice, and sugar.
- Toss until everything is well coated.
- Grease a pie dish or baking dish, pour fruit mixture into your baking dish and distribute the chilled topping over the fruit.
- Put into the oven and bake 40 minutes, then increase oven temp to 400 degrees for the last 5 minutes until fruit mixture is bubbling and topping is brown.
- Remove from the oven, and allow to sit for 5 minutes before serving with ice cream or whipped cream.