Every Saturday Morning at Tower Grove Park, there is a Farmers Market, May - October. We went last Saturday, and we enjoyed our elephant hearts (fruit like a pluot), peaches, zucchini, goat's milk cheese, heirloom tomatoes, and Marten Rice (from Sikeston) this week.
The fruit was sweet and fresh, but to avoid letting it spoil I just had to bake a few fruit crumbles! The exciting think about this batch is that I finally used the blackberries in the freezer--I always freeze extra fruit. But sometimes I forget it's in there. Which is why this week hasn't just been fresh, it's been frozen (we've been trying to eat what's in the freezer before we shop big meals!)
Back the the crumble. It's super simple.
1 bowl of in season fruits (about 2-3 cups)
1 Tablespoon of Lemon Juice
2 Tablespoons of Flour
3 Tablespoons of Brown Sugar
1/4 c. Oats
1 Teaspoon of Cinnamon (I use Vietnamese Cinnamon, which is to die for. I buy it in Florida)
2 Tablespoons of Brummel and Brown (or Butter)
Mix the fruit with 1T of flour, 1T lemon juice, and 1T of brown sugar. Scoop the mixture into individual ramekins or one shallow baking dish. Set aside. Mix the oats, 1T flour, 2T brown sugar, and cinnamon. Cut in the Brummel and Brown. Get it crumbly. Sprinkle oat mixture over the tops of the ramekins filled with fruit. Spread it out evenly, giving the extras to your portion:) This dish is 3 ww points per serving, by the way.
Bake for about 15-20 minutes (until it bubbles) at 350.
If you want, add ice cream or cool whip free. We didn't have that in the freezer, so we enjoyed them without. Ah. Something fresh. I love summer. Check out Tower Grove tomorrow. It's from 8:30-noon.