After over two weeks away, I am finally back home in my little corner of Portland, riding the last of the heat wave that slammed the city while I was gone. Ten days in a row at over 90 degrees Fahrenheit is quite a lot for an area used to overcast skies and lots and lots of rain. The garden has exploded because of it, and the once uniform aisles are now overgrown with tomatoes, squash, and melon vines that have slowly but surely overtaken the yard. The chicks are now chickens, with all their fluffy down completely gone, and a whole new batch of flowers in the garden are blooming. It’s crazy how much can change in just a couple of weeks, I almost feel like I was away for months with how different everything looks.
But I’d have to say that my favorite change is how weighed down my strawberry and blueberry bushes are with fruit. SO. MANY. BERRIES. I just look over at the corner where they are and can’t help but feel giddy with excitement at the idea of eating them all. While pies and tarts are wonderful in their own right, dealing with rolling out and transferring crust in blisteringly hot temperatures can be tricky (you can read about ‘flakiness’ in my Tips & Tricks for the reason behind this), so to avoid the headache I go straight for my ol’ standby summer berry recipe, the crisp. Just mix together a bunch of berries with whatever stone fruit is around, toss in some spices, sugar, and flour, and top with a dried lavender crumb mixture and some oats. Pop it in the oven, give it about 50 minutes, and voila, the gooiest, berriest, butteriest, crunchiest, freshest summer dessert is waiting for you.
I made this in my lovely round Falk copper Au Gratin pan, which is perrrrfect for crisps. The depth allows for the ideal berry-to-crisp ratio (aka a good amount of topping crisp for every bite of berry), and the large size makes it party-friendly. Plus, it’s copper, which always looks amazing and distributes the heat through the pan evenly, so you don’t end up with any weird burnt areas on the crisp topping. And awesomely enough, the kind folks over at Falk have offered to give a pan away to one of you, as well!!
You can enter the giveaway through instagram here. To enter, you must: 1) follow me on instagram 2) either regram that photo or take your own photo 3) say what you would make with the pan in the caption, @mentioning me (@evakosmasflores) and Falk copper (@falkusa), and use the hashtag #copperpangiveaway to help me track your entry.
Falk is also offering a coupon code just for all of you for 20% off individual cookware items and covers (sets are excluded). The code is AIC20 and it is good through the end of this month (July), and the discount cannot be combined with other discount offers. To use the Coupon Code, just enter the code in the Discount Code field in your Shopping Cart. The Shopping Cart can be accessed in the upper right-hand corner of the Falk website by clicking on “Go To Shopping Cart”.
Best of luck everyone, I can’t wait to hear your ideas!!
PLUM AND SUMMER BERRY LAVENDER CRISP
Plum and Berry Filling
- 1 lb plums pitted and cut into sixths
- 1 lb mixed berries
- 1/3 cup granulated sugar
- 1/3 cup flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
Lavender Crisp Topping
- 1 cup rolled oats
- 2/3 cup flour
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon dried lavender
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and hard
- Preheat the oven to 375 degrees Fahrenheit. For the filling, toss together all of the ingredients until combined. Set aside
- For the lavender crisp topping, stir together the oats, flour, brown sugar, granulated sugar
- lavender, allspice, nutmeg, and salt in a large bowl until combined. Cut the butter into pea-sized pieces over the bowl and stir to coat them in the flour mixture. Set aside.
- Empty the filling into a 28mm Falk au gratin pan. Evenly distribute the crumb topping over the top of the pan and bake in the oven until the crumb topping turns lightly golden and the fruit filling bubbles around the edges and looks jammy, about 50 minutes. Remove and allow to cool for 15 minutes before serving.