You just can't beat having a delicious homebaked muffin for a great "Breakfast on the Go!"  Now that the school year has begun once more in earnest . . . those morning moments are all the more precious.  Breakfast being the most important meal of the day . . . it's also really important that you eat something which is substantial, fairly healthy and that will help to keep you going until at least coffee break time!



Children have early morning sports and club activities to dash off to, early morning buses to catch . . . mom and dad are trying to get everything sorted, showered and fed before they have to dash off to work . . . and the list goes on and on.  It soon becomes far much easier to pick up a donut at the coffee shop on the way in, or feed the hungry babes with a pop tart or other equally as chemical and additive filled portable "breakfast" goodie.  Not good . . . they might taste good . . . but they are just not good for you.

 

Wholesome and hearty muffins, baked with natural ingredients are a delicious and healthier alternative to a fast food breakfast sandwich or other "quick" choice.   Taste tempting muffins such as these fabulous ones shown here today . . .

 

Muffins made with whole grains . . . fruit, not a lot of fat, not a lot of sweetening . . . filling and tasty nonetheless . . . and reasonably sized, not gargantuan.  A muffin is supposed to be a muffin . . . not a cake baked in a muffin tin.



Breakfast on the go.  Portable goodness.  Very easy to bake ahead and freeze, and then just take out as and when you are wanting something quick, and wholesome . . . and filling.  This will put some lead in your pencil and help to get you and your family through the morning without  finding yourself hungry again half an hour down the road, and so starving by elevensies that you grab something very bad for you like a candy bar or a bag of crisps . . .

 

I used to have my own coffee shop years ago . . . and these tasty little babies were one of the most popular muffins on the menu.  You can substitute mild molasses for the maple syrup if you wish, and other dried fruits for the sultanas . . . if sultanas are not to your taste.

 

The low fat buttermilk makes them moist . . . sweetened naturally with some maple syrup and muscovado sugar . . . whole bran cereal and unbleached plain flour . . . naturally sweet sultanas, high in fibre and low in fat.   These are my breakfast winners!  (Sans the butter, of course!!  What can I say . . . I felt like indulging myself this morning . . . I can sometimes be quite naughty.)



*Everyday Maple, Bran and Sultana Muffins*
Makes 12 medium muffins

I like my Bran Muffins chock full of raisins, but feel free to subsitute other dried fruits such as blueberries, cranberries or chopped apricots or dates. 
Moist and delicious muffins!  Not too sweet.  I bake these and then store them in the freezer.  Then I take them out, one or two at a time and just reheat them for a few seconds in the microwave.

375ml of low fat buttermilk (1 1/2 cups)
2 large free range eggs
4 TBS unsalted butter, melted
60ml of sunflower oil (1/4 cup)
60ml of pure maple syrup (1/4 cup)
50g of all bran cereal (about 1 1/2 cups)
225g of raisins (1 1/2 cups)
100g of plain flour (1 cup)
30g of wheat or oat bran (1/2 cup)
50g of soft light brown muscovado sugar (1/4 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine sea salt
50g of toasted chopped walnuts, or pecans (1/2 cup) (optional)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a standard sized  12 cup metal muffin tin(2 1/2 inch diameter cups) really well, including the top of the pan.  Set aside.

Combine the buttermilk, butter, eggs, oil, maple syrup, bran cereal and raisins in a large bowl.  Set aside for 5 to 10 minutes to soften the bran and plump the raisins.

Whisk the nuts (if using), flour, wheat bran, sugar, baking powder, soda and sea salt together in another bowl.  Make a well in the centre and add the liquid mixture.   Fold together just to moisten.  Divide the batter between the muffin cups, filling them just level with the edge of the pan.  Bake in the centre of the oven for 20 to 25 minutes, until the tops are golden brown, well risen and spring back when lightly touched.  A toothpick should also come out of the centre clean.  Don't overbake.  Allow to sit in the pans for 5 minutes before removing to a wire rack to cool.  Serve on the day, or freeze in air tight containers for up to 3 months.  (Reheat for about 30 seconds in the microwave when you are ready to eat.)

One thing that I really love about having a vegetable box delivered to my home is that I occasionally get to try out vegetables that I would not normally ever see in my local shops and in fact probably wouldn't ever see other than in photos unless I grew them myself.  Lovely vegetables such as beautiful purple carrots, with deep purple skins and brilliantly orange centres . . . and heirloom beetroots, all lovely ruby and white striped . . . 



I really don't know alot about heirloom vegetables, except that they go back to days or yore, before hybrids . . . these are the original vegetable varieties before man tampered with them I assume.  Feel free to correct me if I am wrong.  I just loved their beautiful colours, just like jewels.  I decided to roast them, which I felt would enhance their natural sweetness.  I added some fresh picked regular carrots from out own garden, which did abysmally horribly bad this year . . . and some red onions.  I also added some fresh herbs from my herb garden, which we have finally managed to wrestle back  from the slugs!



 I had once tasted  a salad which I had bought in M & S that I really,  really liked . . . a salad composed of roasted butternut squash, red onions and rocket, along with Israeli Couscous and a spicy vinaigrette.  It was quite delicious.



I thought the pretty jeweled colours of these lovely heirloom vegetables, and the sweetness which came from roasting them would be quite tasty in a salad.  I was not wrong . . . the roasting brought out an incredible amount of flavour  . . . lots of sweetness coming from those caramelized edges and curves . . . and the colours . . . well, they  just beautiful.



I used Israeli couscous because it is robust and I felt it would stand up to the vegetables in this salad, as I wanted to leave them rather chunky . . . and visible.  A smaller couscous would have gotten lost . . .



The dressing was a fabulous lemon and rosemary vinaigrette . . . created by infusing fresh lemon juice with the flavours of garlic and rosemary, and then whisking the infused and strained lemon juice  together with some extra virgin olive oil, a bit of sugar to cut the edge of the lemon juice, and then then seasoned simply with some fine sea salt and freshly ground black pepper.



Served simply with some grilled marinated poussins, it was a lovely supper . . . much enjoyed by the both of us and something I would definitely repeat.  I am sure it would taste just as fabulous with regular carrots and beetroot . . . but why not use the bejeweled ones if you have them.

Why not indeed . . .



*Roasted Roots Salad with a Lemon & Rosemary Vinaigrette*
Serves 4
Printable Recipe

I got some really pretty purple carrots and heirloom beetroots in a recent veggie box.  I wanted to create a salad to show them of at their best.  I think this does the trick.

For the vegetables:
4 heirloom beetroots
4 purple carrots
4 small orange carrots
2 red onions
1 TBS of light  olive oil
1 sprig rosemary
a couple sprigs of fresh marjoram
a pinch each of coarse sea salt, ground black pepper and crushed sumac

For the salad:
150g of giant Israeli couscous
hot vegetable stock
a small handful of fresh flat leaf parsley, coarsely chopped

For the dressing:
1 clove of garlic, peeled and degermed
2 springs of rosemary, stems removed
1/2 tsp coarse sea salt
the juice of one lemon
75ml of extra virgin olive oil
1 heaped tsp of golden caster sugar
coarsely ground black pepper to taste


Preheat your oven to 200*C/400*f/ gas mark 5.  Line a large baking sheet with some heavy duty foil. Peel your beetroots and cut into one inch wedges.  Place in a bowl.   Don't peel your carrots unless you have to.  Cut them into bite size pieces, first cutting them in half lengthwise and then into about 2 inch lengths. Place them into the bowl with the beetroots.  Peel your onions and cut into bite size wedges.  Add them to the bowl as well.  Pull the leaves off the rosemark and the marjoram.  Toss them into the bowl along with the seasalt, pepper and sumac.  Add the olive oil and toss to coat.  (You may need more oil, but don't overdo it.)  spread the coated vegetables out onto the baking sheet.  Bake for 10 minutes in the heated oven.  Remove and flip them over and stir them around.  Return to the oven and roast for a further 10 minutes.  Rrepeat the tossing and stirring.  Repeat this several more times, about 4 in all, roasting them for about 40 minutes, until they are knife tender and caramelized in spots.

While the vegetables are roasting cook your Israeli couscous.  Bring the vegetable stock to the boil and then drop in the couscous.   Boil for 6 to 8 minutes, until tender.  Drain well and rinse.  Place into a bowl.  Add the roasted vegetables and give them all a good stir together.  Set aside.

Place the garlic, roasemary leaves and sea salt into the bowl of a pestle and mortar.  Bash really well with the pestle until you have a pasty mixture.  The rosemary will not break down too much, but that's ok.  Add the lemon juice.  allow to sit and infuse for about 15 minutes.  Strain the mixture into a bowl, discarding the solids.  Whisk in the olive oil and sugar.  Season to taste with some black pepper.    Pour this mixture over the vegetables and couscous.  Toss to mix and coat all with the dressing.  Stir in the chopped parsley and serve.

I was given a mammoth Courgette the other day. I didn't mind at all . . . we kinda like courgettes, and as long as they aren't overly large, there's still a lot of value in them.
Once they get too big, they get a bit too spongy for me. I prefer small to medium sized ones, but the larger ones are quite good to use to make tasty courgette loaves . . . such as the one I made last week.




Courgettes are probably one of the easier vegetables to grow, and in truth will take over your garden quite quickly. We never plant more than about half a dozen plants and we get plenty from them. If you plant much more than that . . . you have courgettes literally coming out your ears and find yourself scrambling to find ways to use them up. This year however . . . we got zip. The slugs ate all the plants when we were away in July. Hence the well meant gift from a friend . . . which we sincerely did appreciate very much.



Courgettes are one of those vegetables that will just about take to any flavours you want to put with them. I love that you can eat the blossoms . . . as well as the flesh. Both are incredibly tasty . . . depending on what you do with them. The other day I decided to use half of the large one, grated and baked into a tasty loaf . . . and then the other half I made into this delicious gratin.



It's simply wilted courgettes and onions, layered in a dish with both a strong cheddar and a parmesan cheese . . . a garlic cream poured over top . . . and then the whole thing sprinkled with crunchy homemade garlic and herbed croutons.



All in all . . . served up with a crusty loaf . . . it made for quite a delicious and simple late summer repast . . . there won't be many more of these if I am to trust that very tangible chill that I can already feel in the air . . .



Ahhh summer . . . you came to us too late and then left us far too soon . . .



*A Gratin of Late Summer Courgettes, Onions and Cheese*
Serves 2 as a main, or 4 as a side
Printable Recipe

Something delicious to create when you've been gifted with an oversized courgette!

1/2 of a large cougette
(or 2 medium ones)
1 medium onion, peeled and thinly sliced
1 clove of garlic, peeled and bruised
250ml of heavy cream (1 cup)
freshly grated nutmeg
fine seasalt and freshly ground black pepper
120g of strong cheddar cheese, grated (1 cup)
2 TBS finely grated Parmesan Cheese
a few sprigs of fresh thyme
a handful of crushed garlic croutons

If you are using a very large courgette, you will have to cut it in half and scoop out the seeds and discard them. Once you have done that, slice the courgette into half moons and place into a large microwaveable bowl. Cover with plastic cling film and cook on high for about 3 minutes. Remove and let stand for about 5 minutes. Place the thinly sliced onion into a microwaveable container, cover with plastic cling film and cook on high for about 2 minutes. Set aside for a few minutes. Drain the courgette slices and the onions well.

Place the cream and garlic in a small saucepan. Heat gently until warmed through. Let stand for 10 minutes to infuse. Remove and discard the garlic at the end of that time. Season the cream with a bit of freshly grated nutmeg.

Preheat the oven to 200*C/400*F/gas mark 6. Butter a medium sized gratin dish. Layer half of the courgette slices into it. Sprinkle with some salt and pepper. Cover with all of the onions. Sprinkle with half of the cheddar cheese, 1 TBS of the parmesan cheese and pour half of the cream evenly over top. Lay the remaining courgette slices over top of all. Season lightly again. Pour over the remainder of the cream. Sprinkle on the remaining cheeses and cover with the crushed croutons.

Bake in the heated oven for 25 to 30 minutes, until nicely heated through and the cheese is melted and the gratin is golden brown. Let stand for about 5 minutes before serving.

I think one of my favourite things to have for breakfast of all time is Granola. I just love it. When I eat it, I feel like I am doing something really good for myself . . . all earth mother and all that . . . a bit like a hippy, a naturalist. (Not THAT kind!)



It's all that dried fruit . . . and the toasted nuts and oats. It just seems uber healthy and I confess . . . moreishly delish! More often than not though . . . I will have a pot of low fat yoghurt and then a bit of the granola on top, because it's usually quite high in calories too . . . and sometimes fat! Especially if you buy a ready made one.



Those ready made ones are usually pumped FULL of fat and sugar . . . not a lot of nuts, and more than likely they will be peanuts, which are also very high in fat. The fruit in them?? Usually not a lot, and then mostly raisins, unless you pay extra to get a "designer" type granola!



That's why I like to make my own. I control what goes into it. I control the amount of nuts and fruit, and the type of nuts and fruit. You will always find a delicious combination of fruit in mine . . . dried cherries, cranberries, sultanas, apricots, dates, blueberries . . . plus there won't be a peanut in sight . . . just raw almonds, sunflower seeds, pumpkin seeds . . . sometimes cashews and macadamias, maybe even pistachios . . . it's normally a pretty scrummy mix.



I found this pretty low fat recipe in one of my cookery books the other day. (Blue Eggs and Yellow Tomatoes, recipes from a modern kitchen garden by Jeanne Kelley) It's a really lovely book, if you would like to take a look at it, you can find it here, in the UK, and here, in the US. Anyways, this recipe didn't use a lot of fat in it, and not a heck of a lot of sugar either.



And the sweeteners that it did use were pretty much natural ones like molasses and honey, and soft light brown sugar. I did change out the soft light brown sugar for light brown muscovado sugar . . . because I think that the muscovado sugar is even less processed . . . I kind of like things as natural and whole as I can get them . . . if it is within my power to do so.



I changed the fruit around a bit as well. She only called for dates and raisins . . . I added a few different ones. Mostly the ones I had in the house . . . dried cherries, dried cranberries, sultanas . . . dried blueberries . . . I used pecans, and almonds . . . and pumpin seeds . . .



And I added shredded coconut . . . coz I like coconut . . . and then, because I had used the coconut . . . and I happened to have several tubs of extra virgin coconut oil in my larder . . . I changed out the vegetable oil for extra virgin coconut oil. (I'm learning sis!!) My sister has a blog . . . Flat Belly Files. It's all about healthy eating and the such. She's a real pro at it.



The end result being . . . I have created one of the most delicious granola's I have ever made, and that's saying a lot because I have made some pretty tasty ones before.

I can't keep my hands off of this one though . . . it's pretty darn scrummy, and I like to think that it's that little bit healthier than even my old version. That can't be bad!



*Chunky Chewy Fruit and Nut Granola*
makes about 16 servings (1/2 cup each)
Printable Recipe

Granola is one of my favourite breakfast cereals. It doesn't always to be high in fat to be good. This recipe uses very little fat, only 2 TBS of coconut oil, but it still tastes delicious. I love all of the nuttiness and like to use a mixture of dried fruits to give it some added sweetness, texture and flavour. I love to serve this with fresh fruit and yoghurt.

250g of old fashioned rolled oats (3 cups)
85g of whole, raw almonds (1/2 cup)
2 large handfuls of raw pumpkin seeds (1/2 cup)
60g of coarsely chopped pecans
40g of shredded coconut (1/2 cup)
1 tsp ground cinnamon
100g of light brown muscovado sugar (1/2 cup packed)
60ml of liquid honey (1/4 cup)
60ml of mild molasses (1/4 cup, not black strap)
60ml of hot water (1/4 cup)
2 TBS melted coconut oil (or sunflower oil)
1/2 tsp fine sea salt
200g of assorted dried fruits (about 1 1/2 cups, dried cherries, sultanas, chopped apricots, chopped dates, sultanas, dried sweetened cranberries, etc.it's your choice)



Preheat the oven to 165*C/325*F/ gas mark 3. Oil a large rimmed baking sheet. Set aside.

Measure the oats, nuts, seeds, coconut and cinnamon into a large bowl. Measure the sugar, honey, molasses, hot water, coconut oil and sea salt into a heavy bottomed saucepan. Cook and stir over medium heat until the sugar is melted. Bring to the boil and then pour this mixture over the oat mixture in the bowl. Toss together to coat all of the oats and nuts with the mixture. Spread out into a single layer on the baking sheet.

Roast in the heated oven for about 40 minutes, until golden brown, stirring every 10 minutes. Remove from the oven and stir in your fruit. Return to the oven and roast for a further 10 minutes. Remove from the oven and cool. Stire in an airtight container for up to two weeks.

I am quite sure that if you were to look up the word comfort in a dictionary, you would find the words "Rice Pudding." written there in black and white . . . perhaps with a tasty picture that would speak a thousand words about just how tasty and soulful Rice Pudding really is . . .

No???? Well, then they certainly should be!!!



What else speaks of home and love and comfort in such a cozy way.

Milk, rice, cream . . . sugar . . .



Old fashioned flavours . . .

perhaps . . .



Simple . . . yes . . .

Delicious . . . absolutely.




*The Best Rice Pudding Ever*
Serves 6
Printable Recipe


Creamy and rich, this is our favourite rice pudding. I clipped the recipe from out of a newspaper many years ago and the page is a bit tattered and spotted with time, which just goes to show that it's well loved and much used!

1 vanilla bean, split and scraped
2 1/2 cups whole milk
2 1/2 cups cream
1 cinnamon stick, broken in half
1/4 tsp ground cardamom
1 strip of lemon peel, the pith discarded
1 cup arborio rice
1/2 cup sugar
2 ounces flaked almonds, toasted and crushed with your fingers
To Serve:
1 1/2 cups tart cherries (tinned or frozen)
1/3 cup sugar
1/2 tsp cornflour
1 1/2 TBS cherry liqueur (optional)



First make the cherry sauce. Combine the cherries, 1/4 cup of their juices, the sugar and 1/4 cup of water in a saucepan over medium high heat. Stir and cook until the sugar is dissolved. Mix the cornflour with 2 tsp of water. Stir into the cherries. Bring to the boil and then reduce the heat to a simmer and continue to cook for about 5 minutes until thickened. Stir in the cherry liqueur, if using. Set aside.

Place the milk, cream, vanilla bean and it's seeds, cinnamon stick, cardamom and lemon zest in a large saucepan. bring almost to the boil, then add the rice. Return to the boil, then reduce the heat to low and simmer for 30 minutes, stirring frequently. Add the sugar and stir until it is dissolved. Simmer for another 15 minutes, stirring often, until the rice is completely softened, tender and creamy. Remove from the heat. Take out the cinnamon stick, vanilla bean and the lemon peel. Stir in the almonds.

Serve the rice pudding in bowls with a dollop of the cherry sauce spooned on top. Serve immediately.

Note - Rice is one of those foods that you really need to handle with care. Improper handling of cooked rice is one of the leading causes of food poisoning in restaurants, and in fact I never re-heat my rice at home. What doesn't get eaten on the day, gets tossed. Make sure that you cool it down quickly after cooking, and chill it thoroughly, and then, if you are going to re-heat, that you are sure to re-heat it to a very high temperature, all the way through to the middle.

With the way today's economy is, it is becoming increasingly difficult keep to the budget we have set aside for food. When you live on a fixed income, like we do, it doesn't really allow much lee-way in things . . . and when prices keep rising . . . far above what your income is rising, it just gets harder and harder to make things work.



I find these days that I am having to rely more and more on our storecupboard and simple recipes which make good use of what we have stored. One of the principles of our faith is to store food. We have been counselled for years to have at least a one years supply to hand, and if that's not possible then at least 3 months. I've always been very good at food storage, and in these lean financial times, that is a skill that has come in pretty handy.



Of course . . . when it's gone, it's gone. But for now, I've been able to augment our budget with storecupboard meals . . . and then when I see a good deal at the shops on non-perishable items like tinned tomatoes, beans, etc. . . . I re-stock.



When they put cheese on sale, I stock up on that as well and store it in the freezer. It comes in very handy for casseroles and such.



This is a delicious casserole I made up the other night, using some tins of pulses and beans from our store cupboard, along with some tinned tomatoes and cheese from the freezer. All I had to purchase was the corn tortillas.



These simple ingredients were layered into a pie dish and then baked in the oven for about 20 to 25 minutes, the end result being a rather tasty pie. We didn't miss the meat at all, and it was rather filling. It served the two of us for supper that night, and then the leftovers on the night after. The leftovers were anything if not even MORE delicious! I kid you not!



It is something I will repeat because we both really liked it. Economical, easy to do and deee-licious! It was a "Winner Winner, Chicken Dinner" . . . except there was no chicken, lol. Seriously, it made for some pretty tasty eating. A simple salad on the side is all you would need to go with it, and maybe some fruit for dessert, to round out the meal.



*Tortilla Pie*
Serves 4
Printable Recipe

Who says that economy has to taste bad? This is a delicious mix of corn tortillas, tomatoes, pulses and cheese, baked together in a pie. I am sure Little Jack Horner would have loved this pie too!

1 (400g) tin of spicy bean salad, undrained
(this is a tinned mixture of beans and pulses, lightly spiced with
chilies, in a tomato sauce) (about 2 cups)
1 (400g) tin of kidney beans, drained and rinsed (2 cups)
1 35g-packet of either taco seasoning, or fajita seasoning mix
1 400g tin of chopped tomatoes in tomato juice, undrained (about 2 cups)
1 335g package of soft corn tortillas (8 in package)
90g of strong cheddar cheese, grated (3/4 cup)
90g of jack cheese, grated (3/4 cup)

To serve: (optional)
shredded lettuce
chopped red or spring onions, raw
chopped black olives
chopped tomatoes
sour cream


Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round deep pie tin or plate. Set aside. Mix the cheeses together and set aside.

Combine the bean salad, drained beans, taco seasoning and chopped tomatoes in a saucepan. Bring to the boil, then reduce to a simmer. Simmer together for about 10 minutes. Cut the tortillas in half.

Spoon about a fourth of the bean mixture into the bottom of the pie dish. Top with two tortillas, cut in half, and layed so that the beans are completely covered. Top with another fourth of the bean mixture and 1/3 of the cheese. Top with another two tortillas, cut and layed in the same as the last layer. Top with another fourth of the beans mixture and 1/3 of the cheese. Top with a finally two tortillas, cut and laid in the same way. (You will have two leftover. Wrap and freeze for another day, or use them to make quesadillas for lunch the next day.) Finish with the remaining bean mixture and cheese.

Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and the filling is bubbling. Remove from the oven and let sit for about 10 minutes so that everything settles in. Cut into four wedges and serve along with the toppings of your choice.

This is actually a delicious dessert I made for us a week or so ago, when our blueberry bushes were just dripping with fruit. I don't mean to bombard you with blueberry recipes . . . but then again, I thought when I moved to England 12 years ago that I was never ever going to be able to have fresh blueberry anything ever again . . .



You never know how much you will miss something until you don't think you can have it. Thankfully blueberries have become quite common over here now and we also grow our own and in my way to thinking . . . you can NEVER have too many blueberries.



They are one of the superfoods you know! High in anti-oxidents and vitamins A & C! Fibre too, and when put them together with fresh peaches in a delicious low fat dessert like this one, well . . . you have a real winning combination!



Yes, I DID say low fat, and I meant it. Low fat, with only 5g of fat per serving and high in fibre, this is a dessert that might be considered kind of good for you . . . until you pour the custard or cream over top . . . but . . .

We just won't talk about that.



This is an oldie but a goodie taken from the book Smart Cooking, quick and tasty recipes for healthy living by Anne Lindsay, one of Canada's favourite food writers. I've had this kicking around for eons . . .well at least 30 years anyways. (I know, I find it hard to believe I'm that old too!!) I topped mine with plain yoghurt and it was every bit as delicious as it would have been with cream, custard or even ice cream. Truth.




*Oaty Peach and Blueberry Crumble*
Serves 5
Printable Recipe

Tastes gorgeous and is low in fat as well! You couldn't ask for a more beautiful or better tasting dessert! Have it with custard or ice cream!

6 cups of peeled and sliced fresh peaches
2 cups of fresh blueberries
66g (1/3 cup packed) soft light brown sugar
2 TBS plain flour
2 tsp ground cinnamon

Topping:
85g of quick cooking oats (1 cup)
1 tsp ground cinnamon
42g (1/4 cup packed) soft light brown sugar
3 TBS butter, softened

Preheat the oven to 180*C/ 350*F/ gas mark 4.

Place the fruit into an 8 cup casserole dish. Combine the peaches, and blueberries in the dish. Mix the flour, sugar, and cinnamon together in a bowl. Add to the fruit, tossing lightly to mix.

Measure the topping ingredients in a bowl and cut in the butter with two knives or a pastry blender, until crumbly. Sprinkle over top of the fruit mixture. Bake for 25 minutes until the mixture is bubbling and the fruit is barely tender. Serve warm or cold.

Note: This can also be cooked in the microwave on high for 10 minutes, which makes for a really quick dessert. (Even if I cook it in the microwave, I like to pop it in the oven for a few minutes to crisp up the topping. Just my preference.)