SOUR CHERRY & STRAWBERRY WALNUT OAT CRUMBLE

Summer has been busy & full of amazing produce.  I know I'm not the only New Yorker freaking out at the farmer's market every weekend.  As usual, I have too much food in the house & not enough people to cook for.  The fruit right now is out of this world (peaches! sugarplums! currants!), and I can't stop making fruit desserts, shrubs, compotes, etc.  I don't know what I would do if I lived in California and had perfect produce all year round.  I probably wouldn't leave the house.

A couple weeks ago, I had the pleasure of spending the day with James Hartley & romping around the farmer's market & Brooklyn.  Eater wrote a lovely write-up & I made my go-to dessert with two of my favorite fruits.  

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Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free) Serves 4

Filling:

  • 2 cups strawberries, quartered
  • 2 cups sour cherries, pitted
  • Squeeze of lemon juice (about 1/2 lemon)
  • 1/4 cup turbinado sugar 
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons tapioca/arrowroot starch 

Mix together all ingredients and stir to macerate berries/cherries. Set aside. 

Crumble :

  • 1 1/4 cup gluten-free quick cooking oats
  • 1/3 cup sorghum flour
  • 2/3 cup almond meal
  • 2/3 cup walnuts, chopped
  • 2/3 cup brown sugar 
  • 1/2 teaspoon cinnamon 
  • 1 teaspoon sea salt
  • 4 tablespoons coconut oil
  • 4 tablespoons cold vegetable shortening, cut into cubes 
  • Raw sugar to top

Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough. 

Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top. 

Bake at 375 for 35-45 minutes or until crumble is browned on top and fruit is bubbling around the sides.  Set aside to cool for 20 minutes, then serve warm.

ALL PHOTOGRAPHS BY THE LOVELY JAMES HARTLEY

ROASTED CHICKPEA BOWL WITH FETA, ARUGULA & CASTELVETRANO OLIVE TAPENADE

Summer can be best described as me chasing the remains of my fridge.  I'm constantly at the market overbuying, planning one too many food projects & ending up with a long list of produce on the brink of losing its luster.  This is an ongoing plight for me ( & one I don't particularly mind). With all the amazing things in season right now, I simply can't get enough.

My method of late is just throwing everything over some kind of green.  Much like a hippie bowl, but a little lighter and more salad-y (and perfect for warmer weather).  I love these hearty salads with a quick pesto or tapenade, which luckily is also an amazing way to use those almost-too-wilted herbs.  Remember, with a bowl, literally anything goes.  

ROASTED CHICKPEA BOWL WITH FETA, ARUGULA & CASTELVETRANO OLIVE TAPENADE (Serves 2-4) Gluten-free

  • 2 (15-ounce) cans chickpeas, drained & rinsed
  • 2 teaspoons red harissa seasoning
  • 1/3 cup + 3 tablespoons olive oil, divided
  • 8 oz. castelvetrano olives (+ 1 tablespoon olive brine)
  • 2 lemons, divided
  • 2 white anchovy filets (or 4 regular anchovy filets)
  • 3 garlic cloves, roughly chopped
  • 1 tablespoons capers
  • 1 small handful fresh basil
  • 1 teaspoon flaky sea salt
  • 2 large handfuls baby arugula
  • 6 oz. cherry tomatoes, halved
  • 1 small red onion, shaved
  • 3 oz. feta, crumbled
  • Freshly ground pepper, to taste
  • Sea salt, to taste

Preheat oven to 400 degrees.  Make sure to dry chickpeas well, then add them to a baking sheet.  Drizzle with olive oil (about 2 tablespoons) and sprinkle harissa spice over top.  Season with sea salt and freshly ground pepper, to taste, then use your hands to coat chickpeas well.

Roast chickpeas for 40-50 minutes or until browned and crispy.  

In the meantime, pit your olives.  Using a shot glass or the palm of your hand, press firmly down on each olive to crush in half.  The pit should be easily removed after this.  Continue pitting until all olives are done.

Add olives to a food processor with theolive brine, juice & zest of one lemon, anchovy, garlic, capers, basil, flaky sea salt, cracked black pepper (to taste) and 1/3 cup extra virgin olive oil.  Pulse until well combined & your desired consistency.  Set aside.

In a large serving bowl, add baby arugula, cherry tomatoes, and red onion.  Toss with the juice of one lemon & a drizzle of olive oil.  Add the roasted chickpeas and toss well to combine.  Top with a few dollops of olive tapenade and crumbled feta.  Enjoy immediately.

THIS POST WAS COMMISSIONED BY USADPLC.  

STRAWBERRY RHUBARB YOGURT CAKE

I don't have a lot of "food memories" from my childhood.   I didn't have a grandmother who taught me her famous pie crust, or a mother who made fresh pasta every week.  There wasn't that kind of connection to food, or as far as I can remember.  We were average, like most - just trying to feed ourselves well enough.  

I do remember Summers though.   As I kid, the warmer months could be memorialized by my constant stomach aches from too many plums (we had a tree - ugh, California..) or too many strawberries.  My mom would buy huge crates of fruit from some farmstand & I would eat most of it before my sisters even saw it.  I'm not sure I ate much else between the months of May-August.

Fruit desserts are my actual favorite to this day.  There's something so refreshing & lovely about them in the warmer months, especially when you can't (physically) eat any more fresh fruit.  I can still put down almost half a moderately-sized watermelon if I wanted, but for the most part - I bake.  Curbs the Summer aches & is much better for sharing with others.

Strawberry Rhubarb Yogurt Cake  - Adapted from Cannelle et Vanille (gluten-free)

| This cake can be made with any seasonal fruit - It would be great with Sour Cherries or red currants! |

  • 1 cup almond meal or flour
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1/4 cup arrowroot or tapioca flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 cup greek yogurt
  • 1 tablespoon lemon juice
  • 2 large eggs + 1 egg yolk
  • 4oz. rhubarb stalks, cut into 1 inch pieces
  • 4 oz. strawberries, chopped
  • 2 oz. raspberries
  • Zest of 2 lemons
  • 1/2 cup + 1 tablespoon turbinado sugar
  • 1/4 cup ghee or butter, melted and cooled

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all flours, baking powder, and salt until well combined.  In a small bowl, stir together lemon juice & yogurt.  In another small bowl, mix together lemon zest & 1/2 cup sugar with your fingers until mixed well & fragrant.

Add eggs, butter and yogurt to whisked flour mixture.  Stir until mixed well.  At the last minute, fold in berries & rhubarb.

Grease an 8-inch springform cake pan well.  Pour cake batter and spread top evenly with a spatula.  Sprinkle remaining sugar over top.  Bake for 40-50 minutes until a toothpick poked into the center comes out clean & the edges are golden brown.  Let cool for 25 minutes before removing from pan.  

This post was originally shot for H&M!