Crumble Redux: White Peach White Wine Minis!

Just shy of a week ago, we were in Vermont holding hands on Church Street and bracing ourselves against a downpour. Today, Nolan and I helped his dad finish a more secure pen for the chickens. It's been a week of catch-up: making sure there is enough time for the dogs, answering emails, scheduling magazine shoots, making frozen pizzas for dinner because we ran out of anything else in the fridge.

It's one of those slow-quick weeks, where the rug is pulled out from under my numb feet. Where I didn't realize I hit the snooze on my alarm until it was already 9 in the morning. The only thing I've wanted to do this week is sit and sleep and play with the puppies. Instead, it was 4 loads of laundry and making lists of things I wish I could do more of.

I called my mother and we talked for half an hour. It wasn't on the list, but it was time well spent.

I'm hoping for change, growth, understanding. I'd pray for it, if i were the praying type. Instead, I drink a cup of coffee and remind myself to breathe. That it's okay to have a week ebb and that if I stretch out my hands and arms and fingers enough, maybe I'll float along the current a little more peacefully than I am used to. Let's hope so. 

But one cool night, I had the windows open and the dishes done and peaches going to mush, so I recreated my other crumble to serve us for what we wanted: something spiked and small and comforting. Something to get us through this week and looking forward to the weekends ahead where we have a little more energy and a little more time and a little more to do with our day than sit and worry around the house.

White Peach and White Wine Mini Crumbles

With the high level of brown sugar and the butter added into the fruit portion, the fruit gets covered in a bubbling caramel that is too delicious to not want seconds.

White Peach White Wine Mini Cobbler

Ingredients for filling:

  • 5 white peaches, chopped
  • 3/4 cup brown sugar
  • 2 TB butter, melted
  • 2 TB white wine
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 TB cornstarch

Ingredients for topping:

  • 1/2 cup flour
  • 1/2 cup quick cooking oats 
  • 1/3 cup brown sugar
  • 1/3 cup sliced almonds
  • 6 TB unsalted butter, slightly softened


  1. In a large bowl, mix together all ingredients for the filing
  2. Allow to sit and macerate for 30 minutes
  3. After 30 minutes has elapsed, grease 6 ramekins and preheat oven to 375*F
  4. Spoon mixture into each prepared ramekin
  5. Now, dump all topping ingredients into another bowl and, using clean hands, mix together
  6. Continue mixing until all ingredients are fully incorporated and a crumbly dough forms
  7. Pour directly on top of fruit and pat with down
  8. Bake for 30 minutes or until top is browned and golden
White Peach White Wine Mini Cobbler
White Peach White Wine Mini Cobbler
White Peach White Wine Mini Cobbler

First Day of Summer - Make this cake!

I can be lazy, but I am not lethargic.  

For me, summer always translated to liquid days. Days that dragged on. The sound of cicadas were the sound of sun rays. Moths hit the windowsill at night and I stayed up way too late. Summer is a melting feeling, I always felt stagnant and viscous in the heat. I spent my time reading. I spent my time sleeping. I spent too much time in hot cars with no air conditioning, waiting in parking lots for my mother to finish grocery shopping. I spent a lot of time alone in the summer months between 7th and 8th and 9th grades.

For me now, who I am at 25, it is different. I have the dogs, the chickens, a fiance. I have a life I fell into, but pursued all the same. I like summer now, in my little town of Ligonier. The rain comes and goes as it pleases and floods our side yard and still I walk barefoot with the dogs when we play in between the flowering trees. I'm not able to read as much, dishes and laundry and days get in the way; but I bake and I write and I am content in the fact that I am growing up. 

I found a shirt the other day that Nolan got me the first month we moved to California. A black Alexander Wang shirt that still smelled like the cigarettes I smoked in law school. It's no longer an anchor to that past life, but just a shirt I pulled out of the drawer now. I am realizing that we are allowed to change and not be constricted to the confines of a past we tried to idealize. That we are better now, better here, better today than we were yesterday.

I am realizing that I can enjoy summer because I am in this nebulous summertime feeling--at 25 I am no longer suffocating, but verdant and green and surrounding by the warmth I couldn't fully embrace before.

Peach Sheet Cake!

Summertime Peach Sheet Cake


  • 2 1/2 cup AP flour
  • 2 TB cornstarch
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 1 1/2 cup white sugar
  • 2 eggs
  • 1 TB vanilla extract
  • 1 cup whole milk
  • 1/3 cup mayonnaise 
  • 1 TB white vinegar
  • 2 peaches, sliced and pitted


  1. Preheat oven to 350*F. Line and grease a 14" x 16" cake pan
  2. In a mixing bowl, sift together flour, cornstarch, baking powder, and salt
  3. In another bowl, cream together butter, shortening and white sugar
  4. Add eggs to the sugar mixture, one at a time, and stir until incorporated
  5. In a measuring cup, whisk together vanilla, milk, vinegar, and mayo
  6. Alternate between sugar mixture and milk mixture into your dry ingredients, stirring continuously until you get a soft, light batter
  7. Line bottom of cake pan with peaches in any design you want
  8. Gently pour and spread batter on top of peaches
  9. Bake for 50 minutes or until browned and fluffy
  10. Allow to cool for a few minutes, then invert onto a cooling rack to enjoy
Summertime Peach Sheet Cake
Summertime Peach Sheet Cake
Summertime Peach Sheet Cake
Summertime Peach Sheet Cake
Summertime Peach Sheet Cake
Summertime Peach Sheet Cake