Leaves crunched and grew calloused beneath my feet, the wind rippled through leaves and wove through my hair, light dappled foliage and moist soil was smothered in its light.
Silent beauty.
If we made known every small gift God has given us, we would recognize this silent beauty -- this beauty that many don't find in the ordinary. This beauty that only God has created.
golden leaves,
cool fall days,
soil,
music,
the beginning of school,
laptops,
new notebooks,
scrumptious recipes...
//
I've been meaning to share this recipe with you ever since
this post. Without further ado, here it is!
i n g r e d i e n t s:
2lb cooking apples
4 cups blackberries
squeeze of lemon juice (optional)
1 cup granulated (white) sugar
f o r t h e t o p p i n g:
1/2 cup butter
1 cup whole wheat flour
1/2 cup fine or medium pinhead oatmeal
1/4 cup soft light brown sugar
a little grated lemon rind (optional)
1) Preheat the oven to 400F. To make the crumble topping, rub the butter into the flour until the mixture resembles rough breadcrumbs.
t i p:
This delicious topping can be used with most fruits; try plums or raspberries.
2) Add the oatmeal and brown sugar to the bowl and continue to rub in until the mixture begins to stick together, forming larger crumbs. Using a fork, mix in the grated lemon rind, if using.
3) Peel, core and slice the cooking apples into wedges.
4) Put the apples, blackberries, lemon juice (if using), 2 tbsp water and the sugar into a shallow ovenproof dish, about 9 cups capacity.
5) Cover the fruit with the topping. Sprinkle with a little cold water. Bake in the oven for 15 minutes, then reduce the heat to 375F and cook for another 15-20 minutes until crunchy and brown on top.
Bon appetit!
