Remember my mom's guest post from the beginning of the summer about her first experience as a CSA member? Apparently she's been saving up a bunch of the spoils in the freezer, and last weekend when I was down in Connecticut we had what can only be described as a warm-up for Thanksgiving. In celebration of the end of the CSA run and the summer season it stands for, as well as two of my mother's friends' kitchen remodeling forcing them out of their home, we gathered around for a locally sourced and fall themed feast.
|It got pretty crowded in the oven.|
|You know it's fancy if it's a two fork kind of night.|
|That's not corn on the left; I don't know what you're talking about.|
|Turkey, sweet potatoes, apple cider. I'd forgotten how delicious fall can be.|
In true harvest fest fashion, overeating ensued, but it didn't stop anyone from indulging in dessert. This fruit crumble is at its best fresh from the oven with a little vanilla ice cream on top. Its also a good taste of something different to bust out at Thanksgiving dinner. You know, to vary things up a little if there are too many pies. Ours featured peaches, blueberries and raspberries, but use whatever you've got in your freezer from picking season!
5 cups fruit
3 tablespoons maple syrup
1/4 cup spelt flour
1/2 cup old fashioned rolled oats
1/2 cup packed brown sugar
1/4 teaspoon nutmeg
1/4 cup grass-fed butter
1/4 cup chopped pecans
1. Put fruit in a 2 quart baking dish and stir in the maple syrup.
2. In a separate bowl, combine oats, brown sugar, spelt, and nutmeg.
3. Cut in the butter, so that the mixture resembles coarse crumbs.
4. Stir in the nuts, and sprinkle topping over fruit.
5. Back at 375 for 35-40 minutes.