It’s been hinting up to this, the change… you could feel it in the air.
And today, we had our first autumn weather; cool, gray and misty.
It feels different, soothing – in the same way cool summer evenings feel.
We aren’t complaining yet, but it does seem strange – I was at the beach just this last weekend.
There’s this drastic shift with autumn that doesn’t happen with other seasons; the trees turn, days get shorter and cooler, not even winter’s harsh cold and gloom feels as abrupt.
I can’t hold on to summer forever but I can at least try to preserve the sweet taste of summer.
I’m stocking up on berries and I can’t seem to stop making crumble, probably because it’s so easy to make and handy to have around.
It never gets old or tired; it’s dessert, snack and breakfast – I just haven’t figured out a way to make it lunch and dinner, but I’m working on it.
For the cooler months, crumble is awesome for breakfast with vanilla custard.
It’s a little indulgent, but totally worth it.
My crumble is simple and wonderful; strawberries and blueberries are a favourite combination, and it’s topped with oats, shredded coconut, whole wheat flour, and a bit coconut oil and baked till the fruit bubbles to the top.