I guess I decided to take an extended holiday. I only went away with the boys for a week, but it has apparently taken me 10 days to recover from my own vacation. I’ve been cooking. Sort of. I just haven’t have the energy or the will to come down into our sweltering basement (who’s ever heard of a hot basement? Clearly this house has been built on some unknown entrance to the pits of hell. But that’s another story altogether!)
and post. But, here I am. Back with a (sortof) vengeance.
It was truthfully pretty hard to cook last week what with the incredible heat wave we had here in TO. Temperatures were in the high 30 C’s for almost a week and our wee little window AC units were having a hard time keeping up. That means that my cooking was kept to a minimum. We did however, have a lovely BBQ steak dinner to celebrate our last day of “vacation” on the Sunday we got back to the city.
Grilled NY strip loin, these BBQ potatoes, corn on the cob and fresh raspberry crumble with homemade whipped cream.
The crumble was to die for. I love raspberries. Love them. And I clearly love them even more when topped with crispy, butter and brown-sugar laden goodness. Throw some fresh whipped cream on top and I’m blown away!
2 quarts fresh raspberries
1 tbsp cornstarch
3-4 tbsp sugar
1 tsp vanilla extract
1 cup flour
1/2 cup brown sugar
1/3 cup rolled oats
Dash of salt
1/2 cup butter, melted
Preheat oven to 350 degrees. Place raspberries in a bowl and toss with cornstarch. I find the cornstarch gives them some body and they don’t get all soggy and messy.
Pour in white sugar and toss.
In another bowl combine the butter, vanilla and brown sugar until smooth. Slowly mix in flour, salt and rolled oats. The mixture will get thick and crumbly. Just keep mixing until all of it is somewhat “wet”.
Add the berry mixture to an oven-safe dish and top with oat mixture. Bake for 25-30 minutes until topping is golden brown and the berries are bubbling.
Scoop out generously and serve whipped cream (or vanilla ice cream!)