Due to a series of events last week, it turns out that we are spending the Independence Day Holiday at home this year. Actually this is fine with me.....I love to travel and I love to go to special events.....but I like to stay at home as well. I'm pretty easy that way.
Waiting on the counter for tomorrow are some fresh fruits and veggies that we'll be eating with some traditional BBQ. We couldn't wait....had to cut the watermelon this afternoon....it was calling to us. Turns out to be the best one so far this season.
We're also having to use some self control with the bowl of strawberries.....okay, actually we have no self control when it comes to these and have eaten quite a few of these already since I took the picture this afternoon. They're very hard to resist, so why not?
I also made a jar of sun tea this afternoon and now have it chilling in the fridge. Does anyone else like to have a big cold glass of sweet iced tea for breakfast in the summertime? I grew up in the South and iced tea goes with any meal, right?
Jim or Christopher are usually the ones who man the barbecue in the family, while I make the sides. I've had my copy of The Summer Book by Susan Branch for several years now....it's such a cute book I'd enjoy reading it even if I never made any of the recipes. I have, however, used it quite often over the years so this weekend I pulled it out and chose the "Peach and Plum Crisp" to make for our July 4th dessert.
Here's the finished product when it first came from the oven. It looks and smells so good that I've included the recipe in this post for you. In fact, I've had so much fun this afternoon looking through this cookbook with all it's adorable summertime drawings, I've decided to choose something to make from it every week for the rest of the summer.....I'll be sure to share with you when I do. :)
Peach and Plum Crisp
Filling:
4 medium peaches, peeled and pitted
2 1/2 lbs plums, pitted
1/2 cup sugar
2 Tbs quick cooking Tapioca
1 tsp fresh lemon juice
pinch of salt
Topping:
1/2 cup butter, softened
1/2 cup brown sugar
3/4 cup flour
1/4 cup oats
1/4 cup chopped walnuts
2 tsp lemon zest
1/2 tsp cinnamon
Butter a 10 inch glass or pottery pie plate...... I used a different size dish because my 10 inch is broken :( ...... I think the trick is to make sure it is at least 2 inches deep. Peel peaches by dipping each one briefly in boiling water. Cut them and the plums into wedges. Mix together all ingredients for filling and put into the pie dish. Let stand one hour, stirring occasionally. Preheat oven to 350 degrees. Mix together topping ingredients and spread evenly over fruit. Bake on center rack of oven, placing a cookie sheet on lower rack to catch juices. Serve hot with ice cream or cold with whipped cream.
Enjoy and have a Happy 4th!
