It’s also a dessert worth turning on the oven for on a stiflingly-hot August afternoon. It’s the sort of thing that’s perfect for summer utilizing fresh, seasonal fruit, quick to make and so simple it barely requires a recipe. The first bit of baking I did in our new kitchen was this blackberry and blueberry crumble. I’m altogether obsessed, and our freezer is already filling up with ziplocs of sweet berries. About this blackberry and blueberry crumbleīetween the bulging pallets of blueberries, blackberries and raspberries we pick up at the farmers market each week and the wild blackberries growing in every inch of available land they manage to sink their roots into, I’ve been in berry-hoarding heaven lately. Simply soaking in the sunshine before the grey skies and rain set in. We’re enjoying the last few weeks of this spectacular Pacific Northwest summer Taking the pup for a swim in the sound on warm afternoons and exploring the farmer’s market on Saturday mornings. I’m slowly learning the layout of the grocery store and managing not to get lost while running errands. The Honey started his new job, and I’m enthusiastically back at work too, cooking, baking, photographing and writing. Of picking clothes to wear from the closet instead of out of a suitcase. There’s a certain comfort in just getting back to the ordinary routine of cooking and eating at home instead of out for every meal. Life is beginning to settle into a normal rhythm, day by day. Moving across the country, living out of a suitcase for weeks, finding a house in an unfamiliar city, the seemingly impossible task of unpacking and organizing all of our possessions… (why do we own so much stuff?) It’s been fairly overwhelming. But, I am so, so happy to be (finally!) back in this space after a long month of transition. A summer blackberry and blueberry crumble So easy to prepare and perfect for Summer. A simple blackberry and blueberry crumble with a sweet and tart fruit filling and buttery brown sugar oat crumb topping.
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