Week Twenty-Two: Seasonal Fruit Crumble from “My Father’s Daughter”

The weather on Saturday here in Halifax was beautiful – warm and sunny, perfect for barbecuing. Unfortunately, we didn’t get around to that. So even though it was gray and drizzly today, we barbecued.

We picked up ginger soy marinated short rib for making kebabs, and I made a version of my favorite Mexican Street Corn Salad. This one had grilled corn, grilled cherry tomatoes, avocado, a little mayonnaise, feta cheese, lime juice, and cilantro.

I couldn’t resist picking up some halloumi cheese as well. It’s one of my favorite BBQ treats.

It’s rare that I make a special dessert. I usually save that for dinner parties and even then I’m more likely to buy something from a bakery or ask a friend to bring something. Baking is not my forte. But Gwyneth has some tasty-sounding dessert recipes in her book, and I wanted to try dishes from a few different sections. So I picked out something that looked like the perfect accompaniment to our meal: a seasonal crumble.

Crumbles are right up my alley because they’re so easy to make. This came together in minutes while Rob was grilling and baked while we ate. I used a mix about three cups of blueberries and one cup of raspberries.

The result was a delicious dessert that was sweet without being decadent or heavy. We enjoyed it with some frozen Greek yogurt.

I have one more recipe to cook from My Father’s Daughter – I’m making pancakes on Saturday, to make up for missing Week Twenty. I’d hoped to make them on Victoria Day and was missing an ingredient – is there anything more disappointing? I really like this book and there are many more recipes I plan to try. Especially ones for the BBQ! I’ll update over the summer with any new recipes I enjoy.