{"id":57019,"date":"2016-08-04T22:28:36","date_gmt":"2016-08-05T02:28:36","guid":{"rendered":"https:\/\/improvisedlife.com\/?p=57019"},"modified":"2016-08-08T11:09:36","modified_gmt":"2016-08-08T15:09:36","slug":"blackberry-august-island-harvest-crumble-with-poem","status":"publish","type":"post","link":"https:\/\/improvisedlife.com\/2016\/08\/04\/blackberry-august-island-harvest-crumble-with-poem\/","title":{"rendered":"Blackberry August: Island Harvest Crumble with Poem"},"content":{"rendered":"

In our neck of the woods, blackberries are considered both a scourge and a blessing.<\/p>\n

They grow anywhere and everywhere, bristling with thorns, invading civilized gardens, smothering\u00a0roadside ditches, threatening to obliterate freeway on-ramps. You can hack and thwack and rip, but without doubt, they\u2019ll be back, shooting up from underground runners that seem to grow a foot a day.<\/p>\n

\"Susan
Susan Dworski<\/figcaption><\/figure>\n

In August, if you see a car pulled off the side of the road you can bet everyone\u2019s piled out to gather wild blackberries.<\/p>\n

Blackberries are the original fruit colonizers, gleefully annexing every inch of air and vacant land ever since the last glaciers retreated eons ago. Botanists disagree on the actual number of species, but there are over 2,000 varieties worldwide.<\/p>\n

\"blackberry<\/p>\n

I like poet Mary Oliver’s sensible, sensual detente<\/em> with them in ‘August’<\/em> from American Primitive<\/em><\/a><\/p>\n

\n

When the blackberries hang<\/em><\/p>\n

swollen in the woods, in the brambles<\/em><\/p>\n

nobody owns, I spend<\/em><\/p>\n

all day among the high<\/em><\/p>\n

branches, reaching<\/em><\/p>\n

my ripped arms, thinking<\/em><\/p>\n

of nothing, cramming<\/em><\/p>\n

the black honey of summer<\/em><\/p>\n

into my mouth; all day my body<\/em><\/p>\n

accepts what it is. In the dark<\/em><\/p>\n

creeks that run by there is<\/em><\/p>\n

this thick paw of my life darting among<\/em><\/p>\n

the black bells, the leaves; there is<\/em><\/p>\n

this happy tongue.<\/em><\/p>\n

\n<\/blockquote>\n

\"Susan
Susan Dworski<\/figcaption><\/figure>\n

After a day of gloved warfare in the meadow, I retreated to the kitchen with scratched arms and a bucket of berries, too beat to cook.<\/p>\n

Visiting\u00a0Amanda commandeered the kitchen and whipped up this super easy Blackberry Peach Crumble from\u00a0Sally’s A New Way to Cook<\/a>\u00a0(basic recipe, below)\u00a0However, as an improvisational cook herself, she balks at following any recipe to the letter, even Sally’s.<\/p>\n

\"Susan
Susan Dworski<\/figcaption><\/figure>\n

She decided to layer tumbled chunks of locally grown yellow peach, nectarine, and our heirloom Transparent apple* on the bottom first. She topped this melange with the fragile blackberries so they remained intact and retained their unique texture.<\/p>\n

Then she beefed up the crumbly top with a hefty handful of Bob\u2019s Red Mill Muesli<\/a> and almond flour, adding chopped\u00a0pecans when she ran out of almonds. To compensate for the muesli, she doubled the recommended butter to one whole stick, and substituted homemade salt infused with vanilla pods for regular Kosher salt.<\/p>\n

\"Susan
Susan Dworski<\/figcaption><\/figure>\n

\u201cFace it” she said, “you can use any old fruit, but the\u00a0<\/b>REAL\u00a0reason everyone loves a crumble is the crunchy, salty, buttery topping” <\/em>She slid\u00a0the crumble under broiler for two minutes after baking to\u00a0caramelize the brown sugar and crisp the top.<\/p>\n

I\u2019m calling this Island Harvest Crumble<\/em>\u201d.<\/p>\n

Then, she\u00a0added a big dollop of vanilla ice cream to each serving<\/p>\n

She scored with all improvisations.<\/p>\n

There were many happy tongues.<\/p>\n

\"blackberry<\/p>\n

…<\/p>\n

The next day,\u00a0I had a slice warmed up with crumbled sheep\u2019s milk feta for lunch. YOWSA. \u00a0The feta was almost better than the ice cream with the acidic\u00a0fruit.<\/p>\n

*Transparent apples are falling off two of our ancient apple trees.\u00a0According to our neighbor who has lived here for\u00a052 years, they are the first apples to ripen but you have to harvest and eat them fast.\u00a0Highly perfumed skins and a good snap of ascorbic acid.<\/p>\n

\u2014Susan Dworski<\/a><\/em><\/p>\n

 <\/p>\n

Recipe for Improvising: Summer Fruit Crumble\u00a0<\/strong>
\nThis is the basic recipe from\u00a0A New Way to Cook<\/a>\u00a0that Amanda took as her base, making the changes Susan mentioned above. You can use pretty much any combination of prepped fruit you like as long as it totals\u00a0about 5 cups. I love\u00a0Amanda\u2019s trick of putting heavier fruits like peaches on the bottom, and more fragile berries on top, to keep them intact. The combo below just serves as an example to riff off of, as Amanda did so brilliantly. \u2014Sally<\/em><\/p>\n

Serves 6<\/p>\n

For the Topping:
\n<\/span>1\/4 cup plus 2 tablespoons\u00a0sliced almonds (1 1\/2 ounces), or other nuts (coarsely chop when cool)<\/em>
\n1\/4 cup plus 2 tablespoons<\/em> unbleached all-purpose flour<\/em>
\n1\/4 cup plus 2 tablespoons<\/em> dark brown sugar<\/em>
\nPinch salt<\/em>
\n4 tablespoons cold unsalted butter, cut into 1\/4-inch pieces<\/em><\/p>\n

Fruit Filling:
\n<\/span>3 cups blackberries, blueberries or raspberries<\/em>
\n2 cups peeled, sliced peaches, plums or apricots<\/em>
\n2 tablespoons unbleached, all-purpose flour<\/em>
\n2 tablespoons white and\/or brown sugar<\/em>
\n1 \u00a01\/2 teaspoons lemon juice<\/em><\/p>\n

Preheat the oven to 350.<\/p>\n

For the Topping, spread the nuts on a baking sheet. Roast until they are just golden and fragrant, 6-7 minutes (do not allow the nuts to brown past golden). Set aside to cool. In a food processor, grind the nuts, flour, sugar and salt to a medium fine meal. Transfer to a medium bowl. With your fingers, work in the butter by pinching and rubbing the mixture until it is very crumbly. Refrigerate 15 minutes.<\/p>\n

In a 10-inch gratin dish, toss the fruit with the flour, and sugar. Then sprinkle the lemon juice over the fruit and toss again. Spread the fruit evenly in the dish and spread the topping evenly over the fruit.<\/p>\n

Bake until the fruit is bubbling and the top is browned, about 40 minutes. If the top is browning too quickly, cover lightly with foil.<\/p>\n","protected":false},"excerpt":{"rendered":"

Blackberries are considered both a scourge and a blessing. They grow anywhere and everywhere, bristling with thorns, invading civilized gardens, threatening to obliterate freeway on-ramps. But in August, if you see a car pulled off the side of the road, you can bet everyone\u2019s piled out to gather wild blackberries to eat out-of-hand and transform in the kitchen.<\/p>\nRead More<\/a>","protected":false},"author":4,"featured_media":57042,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[2133,81,4,8363],"tags":[695,9836,342,5900,1556,9837,5473],"yoast_head":"\nBlackberry August: Island Harvest Crumble with Poem - Improvised Life<\/title>\n<meta name=\"description\" content=\"Blackberries are considered both a scourge and a blessing. 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