no fruit left behind

Well, hello internets. It has been a while. A year, give or take, and I’ve since eaten all of my tomatoes and then a few more. I guess the thing about food is that to write about it one really should be inspired. And summer is the best time for foodspiration. And well, for all things good for that matter.

In the last year a few notable things have occurred. We moved two floors up and now see much more sunshine. We’ve ventured to new waterfalls, trails and hot springs in British Columbia. We sampled much of the wines of the beautiful Okanagan.  We went to an Olympic curling match. I got a job as a baker that I thoroughly enjoy. And we’ve had a bevy of wonderful visits from wonderful visitors.

And indeed, now after a frightful and rainy start, summer is here and with it wonderful, colorful, perfect summer foods.

I have a bad habit of buying massive amounts of said wonderful, colorful, perfect foods and then storing them in anticipation of the perfect dish… just to see a day too late that they’ve since grown moldy in my fridge. Today, to ward off such unfortunate realizations I am baking a “no fruit left behind” crisp.

Maybe you know this already, but fruit crisps are amazingly delicious. Perhaps more importantly they are amazingly easy.

This one contains:

About 6 cherries
A handful or two of blueberries
As much as I could salvage from a wrinkling mango
Maybe 10 wee raspberries
Two shriveling apricots

So I mixed these delicious things together with some orange marmalade to coat them. A bit of flour to absorb some of the juiciness and some grated ginger and fresh chopped mint.

For the crumble I used some maple granola, cornmeal, a bit of whole wheat flour and butter. Mix until it is crumbly and the butter is evenly distributed. Dump on top and bake for about 20 minutes.

There is the old saying “easy as pie!” but pie really is not that easy. It may go down easy enough, but getting crust right can be a darn tricky business.

So there you are. Easy as crisp!

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