Peaches and Blackberries crumbe

Satisfying with a bit of a crunch from the almonds. I would probably remake this with less sugar. Will update the recipe if I do.

Ingredients :

For the filling:
6 peaches
2 pints of blackberries
1/4 cup flour
1 teaspoon cornstarch
1 teaspoon vanilla extract
1/2 cup sugar
zest of 1 lime
Juice from 1/2 lime

For the crumble:
1/2 cup flour
1/2 cup oats
1/2 almond meal
5 tablespoon brown sugar
1/2 tea spoon salt
1 stick unsalted butter
1/2 slivered almonds
pinch of nutmeg and ground cardamom


1. Pre-heat the oven to 350F.
Rinse the blackberries. Slice the peaches and combine in a bowl.

2. Combine the sugar, flour and cornstarch in a mixing bowl.

3. Add the zest, lemon juice and vanilla to the fruits.

4. Add the dry ingredients and gently mix to coat the fruits.

5. Turn the fruits into a baking dish (about 11×7).

6. Start on the crumble. Combine the flour, almond meal, brown sugar, oats and salt. Add the spices, to taste.

7. Add the butter. Mix until the dry ingredients are well combined and the whole thing turns to a pebbly texture.

8. Fold in the almonds.

9. Add the crumble on top of the fruits.
Bake 35-40 minutes.

10. Take out of the oven and allow to cool slightly before serving.

11. I never mastered the art of serving a crumble prettily. Tastes good anyways.

Date Squares

Simple, old fashioned date squares.

2 1/2 cups dates, pitted (lightly packed)
1 cup water
Juice of 1 lemon
1/2 teaspoon baking soda
1 3/4 cups oats
1 cup flour
3/4 cup + 2 table spoon brown sugar
1/4 teaspoon baking powder
3/4 cup butter


1. Pre-heat the oven to 350F. Line a 8-inch square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

2. In a pan, combine the dates, water, lemon juice and 2 tbs brown sugar. Bring to a boil.

3. Add the baking soda. it will react to the acidity of the lemon juice and foam up. Keep stirring the whole thing.

4.Keep cooking the mix over medium heat for about 5 minutes, stirring constantly. The dates will fall apart and turn into paste.
Set aside to cool.

5. In a bowl, combine the oats, flour, brown sugar, and baking powder.

6. Cut the butter into chunks and add to the bowl. The butter needs to be soft but not melted.

7. With a pasty cutter (or your fingers if you don’t have one, like I did) combine the butter to the dry ingredients until no big chunks of butter remain nor any loose flour.

8. Press half of the toppings mixture at the bottom of the mold. Try not to leave any gaps.

9. Spread the date mixture over that base. try to even it out as best you can. You don’t want it to be too hot so it doesn’t melt the butter.

10. Gently press the remaining crumble mix on top. Don’t press to hard, you don’t want the date mix to overflow. But try to get it compacted some so it gets crunchy.

11. Bake on the center rack for 40-50 minutes until the crumble is a nice uniform golden color.

12. Allow to cool. This will likely take a few hours, up to overnight. If you can, let the whole thing cool on a mesh rack (like for cookies) so the bottom cools at the same rate and doesn’t get mushy.
Once cool, turn over on a cutting board and remove the parchment paper.

13. Cut into squares according to your preference. I like smaller ones, so I got 25 out of this recipe.

14. And enjoy!

Banana Oats Cookies

It’s been a while since I posted one of my grand-mother’s recipe. So I made thick, filling, banana oats cookies with chocolate chips. It’s one of the few recipes I go out of my way to buy shortening for. You could, in theory, use butter but it’s really not the same… you have to embrace the totally unhealthy side of these cookies. They make puffy, cake like cookies.

If you want to lower the sugar content a bit you can swap the chocolate chips for chopped walnuts.

3/4 cup shortening
1 egg
1 very ripe banana
1 cup sugar
1 3/4 cup oats
1 1/2 cup all purpose flour
1/2 cup milk chocolate chips
1/4 tea spoon freshly grated nutmeg
1 tea spoon salt
1 tea spoon baking power


1. Pre-heat the oven to 350F

2. Mix together all the dry ingredients.

3. In a separate bowl, roughly mix the wet ingredients. Don’t worry if it is not smooth, but you want the banana to be mashed and the shortening to be broken up a bit.

4. Add the wet ingredients to the dry ingredients and mix until all the flour is incorporated.

5. Drop unto a cookie sheet that has been lined with parchment paper.

6. Bake for 15 minutes, until the underside starts to brown lightly.

7. Remove from the cookie sheet as soon as they cool enough to solidify a bit and allow to cool, or eat warm.

Fall Harvest Crumble

A delicious, sweet and satisfying desert, with enough fruit to appease one’s good conscience. The maple syrup turns the fruit slices into sticky, almost candy like juicy bites.

If it’s too sweet for your taste, you can cut the amount of sugar in the crumble, and use only 1/2 cup of maple syrup.

4 small apples (a bit on the tart side)
3 anjou pears
1 pack of strawberries
1 stick of butter, room temperature
1/2 cup flour
1/2 cup oats
1/2 brown sugar
1 tea spoon cinnamon
1 pinch of salt
3/4 cup maple syrup


1. Pre-heat the oven to 350F

2. Wash, peel and slice the apples and pears. Wash and slice the strawberries. Gently toss with the maple syrup, making sure all the fruits are covered.

3. In a separate bowl, mix the butter, flour, oats, brown sugar, cinnamon and salt. Mix until you obtain a crumbly texture. Add more flour if the mix is too wet. I used whole wheat flour, so the color will vary if you use all purpose flour.

4. Spoon the fruits into ramekins. You can also use a standard cake dish, but ramekins make for easier (read, less messy) serving. Extra liquid will be at the bottom of the fruit bowl. Spoon some of it with the fruits, but don’t use all of it. The sugar in the syrup drained some of the juice out of the fruits. Distribute the crumble mixture over the fruits.

5. Bake for 30-40 minutes, until the liquids bubble up the sides and the crumble mix is golden. Allow to rest for about 5 minutes before serving, so you don’t get burned by the boiling syrup/sugar. Serve warm to lukewarm.