My niece Jessica is an extraordinary multitasker. She is a twenty something married woman, in her second year residency as a primary care physician and she is VERY pregnant. She works in an urban Seattle hospital and walks to work most days. So when a photo of her fantastic fourth of July crumble showed up in my email inbox I wasn’t all that surprised that she still finds time to bake. Her parents are foodies so she has been exposed to cooking and baking her entire life. (One of her mom’s recipes showed up here a while back: Sour Cherry Chocolate Torte.) I remember her in a baby backpack herself on a food and wine tour of the Napa Valley before she was eating solid food.
I liked this recipe for a number of reasons but mostly because she combined flavors she liked and used ingredients from the local farmers market-fresh, ripe peaches as her inspiration and then had the creative thought: “hey what if I used these canned cherries that are always in my pantry? ” (or at least they better be as she is The Queen’s niece afterall!). She took a recipe for Blueberry Oatmeal Bars from the Oregon Fruit website, made a few adaptations and the result was a delicious and beautiful summer crumble. As a physician, Jessica is very aware of the importance of eating a good diet but she still likes dessert. The addition of fruit, particularly dark fruit, packs an antioxidant punch and allows you to add very little sugar. The oatmeal helps include some whole grains.
I suspect the baby might be born with a few crumbs on her chin or at least a healthy apetite. Happy nesting!Tags: antioxidants, Cherries, cobbler, crumble, fruit, grains, peaches