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.  

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 or coconut 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 or coconut 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

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 another mixing bowl, mix together lemon zest & 1/2 cup sugar with your fingers until mixed well & fragrant.  Add rhubarb stalks & berries to stir & gently macerate.  In a small bowl, stir together lemon juice & yogurt and set aside.

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

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!

BLUEBERRY & RICOTTA SKILLET CAKE

Maybe it’s just the hustle of life, but I know I’m not the only one who sometimes feels overwhelmed by the weight of the everyday.  I’ll look down at my list of what needs to happen today, tomorrow, this week, this month - the big projects and the small - and wonder how will I ever get it all done (and done well).  There’s always a mess (in my head or in my home), there’s always more to be done - there are always ways to be better.  I’ve always struggled with this concept - the continual pursuit for more, for better.  You’ll see these quotes about *enjoying the process* & *doing what you love*, but they don’t mention the amount of grit that goes into it all, no matter your love or dedication.  I’m often overwhelmed by the process, feeling like “will this ever be enough? will I ever feel satisfied?” 

When I have these moments, I’m usually succumbed by darkness & doubt - feeling like I can’t possibly go on.  But like anyone does when they’re knocked down - either by themselves or others - you find your way back to your feet. Maybe it’s OK that there’s no script, that I don’t have all the answers.  Maybe the concept of perfection or feeling “complete” is actually an illusion.  Although I know I’ll still strive for it, maybe some days we have to settle for good enough.  Some days the floors won’t be clean, and the deadlines will be late, but it’s good enough for today.  And we’ll see where tomorrow takes us.

BLUEBERRY & RICOTTA SKILLET CAKE (gluten-free) Serves 6-8

• 1/2 cup almond meal
• 1 1/3 cup sorghum flour
• 1 cup cornmeal
• 2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup turbinado sugar (+ 2 tablespoons to top)
• 1 cup almond milk, unsweetened
• 3/4 cup extra virgin coconut oil, melted and cooled
• 1 cup ricotta cheese, close to room temperature (not chilled)
• 1 teaspoon vanilla extract
• 4 eggs, separated
• 3/4 cup blueberries
• Zest of 2 lemons
• Confectioners sugar, to top

1. Preheat oven to 350 degrees.  In a large mixing bowl, whisk together first six ingredients (dry ingredients) until well combined.  In a separate mixing bowl, stir together almond milk, coconut oil, ricotta, vanilla & egg yolks. Set egg whites aside &chill separately for 10 minutes.  Mix wet ingredients into the dry until combined well.  Stir in blueberries and lemon zest, then set aside.

2.  Grease a 9 inch cast-iron or springform pan with coconut oil.  Add chilled egg whites into a stand mixer and whip on high speed for 1-2 minutes until fluffy with soft peaks.  Fold whipped egg whites, into the batter, adding a little at a time, making sure not to overmix.  

3. Add batter to your greased pan, top with 2 tablespoons raw sugar & bake for 45-55 minutes or until a toothpick entered into the center of the cake comes out clean.  Set aside to cool for 20-25 minutes before serving.  Top with confectioners sugar & serve!

This post was originally shot for CAMILLE STYLES.