There are nights when the pending evening pushes bursts of fire just beyond the city and its sky-carving lines. On these nights, the steeples, the songs and even the speed bumps are complicit in the sky’s vanity. Sentences digress and escape, knowing they’re not needed. The radio participates, playing something slower, a more mesmerizing tune, and words find their role in melody and song.
Where chaos and ruptured infrastructure reigned by day, a shadow creeps in, vignetting the mundane frustrations and focusing the eye on the exquisite, the heavenly, the celestial painting the tortured artist will erase and recreate. Our praise and appreciation will never be enough, never satiate the infinite ego above. The meter slows, and at best, we mere mortals below ty to soak it in. Like a bite meant to be eaten immediately, the camera would never do the moment justice, and the intensity of the flavor would be lost in the attempt to preserve.
These fiery skies seem to pull and absorb summer’s last bursts- the tomatoes’ sweetness, the wispy blades of bright green grass, the heat swirling on the horizon, the cooling blue waters, the bronze of bare shoulders and the freedom of exposed toes. Combined, they will form the matted earth tones that will blanket us and prepare us for the quiet winter months.
Before the blanket is fully drawn, pay one more ode to the summer, to the peaches whose color feeds the sunset’s fiery palette, and then we shall be ready, to fully bask in the warmth of the earthen tones. This crumble tart was a celebration of the nectar flows. It was the very first time the Urban Farmer’s honey and my baking combined their sweet powers – a last summer embrace like a vibrant golden hour on the cusp of a new season!
Peach Blueberry Crumble Tart with Sprouted Spelt Flour
& Fruit Sweetened Whipped Cream
1-1/3 cups organic sprouted spelt flour (One Degree Organic Foods)
1/4 cup organic raw cane sugar
1 Tablespoon fresh grated ginger
1/4 teaspoon ground cinnamon
1/2 cup organic, unsalted butter, melted
2 cups frozen organic unsweetened wild blueberries, thawed
2 cups fresh local peaches, cut in chunks
1 Tablespoon local honey
2 Tablespoons organic cornstarch
1/4 cup organic sprouted spelt flour (One Degree Organic Foods)
1/4 cup packed brown sugar
1/4 cup old-fashioned oats
1/4 cup chopped cashews (or nut of choice)
4 teaspoons organic chia seeds
1/8 teaspoon ground cardamom
2 Tablespoons coconut oil, melted
Preheat oven to 350°F.
In a small bowl, mix flour, sugar, ginger and cinnamon; stir in butter just until blended.
Press onto the bottom and up the side of a 9-inch fluted tart pan. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, combine blueberries, peaches and honey; toss to coat. Set aside for 5 minutes, then reserve excess liquid. Stir in the cornstarch.
In a small bowl, combine the dry topping ingredients, then stir in the melted coconut oil.
Spoon fruit mixture into crust; sprinkle with topping.
Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly.
Cool on a wire rack at least 15 minutes before serving.
Fruit Sweetened Whipped Cream
1 cup organic heavy cream
1/4 cup liquid reserve from fruit (see above)
1 teaspoon organic vanilla extract
1-2 Tablespoons honey (optional)
Pour heavy cream, fruit juice and vanilla into the chilled mixing bowl of a stand mixer. Beat on high speed.
Slowly add the honey. Pause the mixer, and use a spatula to scrape down the bowl to ensure the honey is incorporated.
Continue beating until stiff peaks form. Keep chilled until ready to serve.