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