I happen to be one of those lucky folks that managed to find an apartment in the city with an amazing backyard. It’s bigger than the first floor of our actual apartment. Craziness.
Not one to let a good thing go to waste- I like to celebrate good weather with drinking and eating outside with good company.
A few weeks ago we had another one of these celebrations. Next time were going to make sure the grill is working ahead of time though so I don’t have to cook 25 burgers on a George Foreman…
[all pictures taken with the good ole iPhone 4S]
In honor of a beautiful start to a beautiful weekend, I give you a fresh sign of Spring:
I hope you have a great weekend!
So this is a little embarassing.
I definitely ate ~80% of this on my own. Sure, I only made a half batch, but that’s still a bit gluttonous considering I made it on Tuesday and finished it this morning for breakfast.
What can I say- I’m a sucker for a good crumble. And this, my friends, is a good crumble. It was rich with all that
calorie free butter and the generous amount of salt gave it a perfect salty/sweet combo. Clearly that lemon tart last week couldn’t cure my spring berry fever.
I bought some blackberry preserves purely as a vehicle for pb&j’s [grape jelly is grOoOse] until I remembered a recipe posted on Orangette a little while ago. It was going to happen. We had all the ingredients and Tuesday after the gym [slightly ironic] I whipped up this sucker and never looked back.
I cut the recipe in half and neglected to bake the shortbread crust before assembling the jam and crumble on top. No worries. I put it in a 4″ x 9″ pan, baked it at 275˚ for 15 minutes then upped the temperature to 350˚ and baked it for another 45 minutes longer. Perfection.
Then it just sat there tempting me everyday when I came home from work. Clearly, I gave in. I would suggest serving it warm with vanilla ice cream 🙂