Blogging is not like riding a bike . . . You can’t just get back on and start pedaling.
Why you ask?
You quickly forget how everything works!
It’s been waaaaaaaay too long.
I have to be honest . . .
I almost talked myself into the delete button. I found it’s not quite that easy though.
If your site is self-hosted, there is just a little more to putting your entire site and all it’s belonging’s into the trash can. That delay just might be a good thing. It gives one time to think or re-think.
I have noticed as I’m sure you have, that posts are pretty sparse!
I haven’t stopped baking, it’s a daily occurence in this home. Over the last few years I’ve thoroughly enjoyed adding little by little to this silly blog. I’ve learned a lot and tried to improve a bit on the photography as well as the writing. It’s been a lot of work, but also a lot of fun. I’ve spent many more hours than I care to admit on picture taking and preparing a post. I’m quite sure that anyone who runs a blog of one kind or another can relate. I realize that there are thousands upon thousands of sites similar to this one. There are countless baking/cooking blogs that put this little one to shame. I’m in awe of so many of you!
What it comes down to for me,is good versus better.
I have to put things into order of importance, and choose the better and most important part first.
So . . . for now, my crazy blog is still here. If there are recipes that you use and your family enjoys, you might print them when possible.
Heck, I need to print some for myself!
In the meantime . . . “I hope you will get off your butt & Bake this delicious Peach and Huckleberry Crisp with Pecan Oat Crumble.”
It’s really really good!
One of my sweet neighbors brought me an entire BOX of sweet peaches. I didn’t have a choice, I had to make this dessert. I used huckleberries, but blueberries or raspberries would also work great. You will see below, that the original recipe from Dahlia Bakery Cookbook uses nectarines and blueberries. If using huckleberries, one cup seems to be plenty. They are a little more tart and harder to come by. If you pick your own huckleberries . . . you know what I mean. Be generous, but not too generous.
The crumble is quite yummy. I dare you not to just eat it with a spoon. Save it for the top of the peaches though.
Pecans, walnuts, hazelnuts or any ‘ol nut is perfect in this crumble, unless you hate nuts. In that case, leave them out!
Use a 9″ dessert or pie dish or individual ramekins. I filled four quite nicely. Fill them quite full with your fruit mixture, as it cooks down while baking. Be generous with the crumble as that’s one of the best parts. I like the crumble to be quite chunky. Squeeze the mixture firmly in the palm of your hand, then gently let pieces fall away on top of the fruit mixture. Don’t pack it down. You don’t want very much of that crumble to sink down into the fruit. It’s much better if it stays afloat and gets golden and crispy.
Oh so good!
My baking time was approximately 45 minutes. You’ll know your dessert is done, when the juices are bubbling over and the crumble is crisp and golden all the way through. I served our crumbles with whipped cream on the top, but ice cream is also yummy.
Thanks for visiting me once in a while and leaving sweet comments!
Remember . . . print the recipes that you might like to keep in your collection. Some have the print button and some you might need to copy and paste to Word or other.
Original Recipe from Dahlia Bakery
(adapted using peaches and 1 cup of huckleberries)
- Pecan Oat Crisp
- 2/3 cup rolled oats
- 2/3 cup packed brown sugar
- 2/3 cup all-purpose flour
- 1/3 cup lightly toasted pecans, chopped
- 1/2 teaspoon cinnamon
- 6 tablespoons (85 g) cold unsalted butter, cut into 1/2 inch dice
- Fruit mixture
- 5 medium (794 g/ 1 3/4 pounds) nectarines, or peaches
- 2 cups frozen blueberries
- 1/2 cup vanilla sugar
- 3 tablespoons cold unsalted butter, cut into 1/8 inch dice
- 1 teaspoon freshly squeezed lemon juice
- 1 vanilla bean
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- Preheat the oven to 350 degrees. To make the crisp topping, combine the oats, brown sugar, cinnamon, toasted pecans, and flour in a bowl. Add the diced butter and blend with a pastry blender or the tips of your fingers until crumbly. Set aside.
- Cut the nectarines in half, remove the pits, and then slice them 1/4 inch thick. You should have about 4 cups sliced nectarines. Put the nectarines, blueberries, sugar, butter, and lemon juice in a large bowl. Split the vanilla bean lengthwise and use a paring knife to scrape out the seeds. Add the vanilla bean scrapings to the bowl. Sift the flour and the cornstarch into the bowl and gently combine all the ingredients using a rubber spatula.
- You can either put the whole crisp in one 9-inch pie pan or multiple ramekins. Evenly distribute the crumble all over the top. Put the pie plate or ramekins on a baking sheet to catch any drips and place it in the oven. Bake until the fruit is cooked and bubbling and the topping is golden, 50 to 55 minutes, rotating the pan halfway through the baking time.
- Remove the pan from the oven and cool briefly on a wire rack. Serve while the crisp is still warm.