Do you know what you do when you work 40+ hours of over time in a month?
You neglect your blog and you buy new shoes.
What’s the point in making loads of OT if you aren’t going to enjoy it? Am I right!?!
So I am tired, but I have 2 new pairs of Sperry’s on there way. Okay, 3 pairs.
I’m super excited about that.
And I will be super excited when I get a chance to catch up on sleep. One of these days…
In the mean time, I have a new, delicious Secret Recipe Club post to share.
I was given Nicola’s blog Lemon and Cheese for this month’s secret trade off. She is based in London so I enjoyed checking out all her recipes that are baked in Celsius and measured in grams and ml. Plus, I loved seeing all her recipes that called for Courgettes, which we know as Zucchini. ha!
Her recipe archive is long and extensive. I just kept scrolling and scrolling and scrolling. There were so many recipes to choose from, and a wide selection too. It makes me want to get out and cook more.
I wrote down several recipes as I was trying to select a recipe, like her Crispy Garlic Chicken, Thai Yellow Fish Curry, Roasted Cucumber Tzatziki, and Blackberry Cinnamon Rolls. In the end I decided on her Jumbleberry Crumble since I wanted something sweet to enjoy and I figured this would be a great treat with fruit.
I’m glad that I made this Jumbleberry Crumble since it was so super simple and the results were incredible. Incredible. I’m telling you I loved it. We all loved it.
It’s not overly sweet. I often find that crumbles and crisps are overly sweet, but this allows the natural sweetness of the berries to shine through.
Since strawberries are in season now here in Florida, I used more strawberries in the jumbleberry crumble than the rest of the berries. But, just in case you’re curious, I used 6 ounces each of raspberries, blueberries, blackberries. And then the rest was juicy, fresh Florida strawberries. Berry bliss right there.
Serve this up with some ice cream or freshly made whipped cream and I am telling you that you will be in love. You’ll be sneaking off before bed to crack open the fridge just to get another bite in love. Seriously.
Jumbleberry Crumble
Makes 6-8 servings
Ingredients
For the crumble
- 1 Cup flour
- 2/3 Cup rolled oats
- 4 ounces cold unsalted butter, cut into cubes
- 1/4 Cup sugar
For the fruit filling
- 2 pounds mixed berries, such as strawberries, raspberries, blackberries, blueberries
- 1/4 Cup sugar
- 1 1/2 Tablespoons cornstarch
Process
- Preheat oven to 400 degrees F. Place an shallow oven-safe baking dish on a sheet pan.
- Combine the flour, oats, butter and sugar in a bowl. Mix together with your fingers into create a crumbly texture.
- Combine the berries, sugar and cornstarch in a large sauce pot. Stir together and set over a medium heat. Cook until the berries just start to release their juices.
- Transfer to the baking dish. Top with the crumble mixture.
- Bake for 30-35 minutes, until the crumble is golden brown and the juices are bubbly.
- Serve warm with ice cream or whipped cream. Enjoy!
Adapted from Lemon and Cheese
Check out all the other great Secret Recipe Club posts HERE this month!
And be sure to check out my 4+ years of Secret Recipe Club posts!!!!
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