It is hard to believe that it is already the last week of May. This would have been the week for our annual end of school Fellowship picnic when I was in grade school. All of the best of the best cooks, which in those days was everyone, would roll out the summer finest and we would have a blast. Momma Said, “That was when the word community actually meant something.”
Everyone would help everyone in a time of need. If your car broke down, we could catch a ride and not worry about becoming a murder victim. If you needed anything from food to clothes, we helped each other and that is something that is becoming almost non-existent.
I miss the slow pace and the friendly atmosphere that I grew up in. Today everything and everyone is so fast paced that things just go unnoticed. I miss the camaderie of friends and family. Today everyone is so scattered that some families are lucky to see each other for long stretches of time.
My brother is only 120 miles away and with work and home duties, sometimes I don’t see him for weeks. With Mom and Gran gone the glue that kept us together has become unstuck. I miss the fishing and camping trips they used to take us on. Just two women and four kids setting out for adventure. Momma Said, “Family is the life blood of a stable country, so please keep yours close and love every minute of it.”
Summer Fruit Crisp
¾ cup (4oz/115g) all-purpose flour
½ cup (4oz/115g) granulated sugar
½ cup (2oz/57g) ground almonds
½ teaspoon cinnamon
¼ teaspoon salt
½ cup cold butter (cubed)
6 cups mixed berries
1 tablespoon cornstarch
2 tablespoons dark brown sugar
1 tablespoon lemon juice
Instructions
In a large bowl add the flour, sugar, almonds, cinnamon, and salt. Mix it up to combine.
Add in the cold, cubed butter, and using your fingertips rub it into the dry ingredients until it resembles coarse crumbs. Set aside.
In a 9-inch pie dish add the fruit. (I used strawberries, blueberries, raspberries, and blackberries).
Toss the berries in the cornstarch, brown sugar, and lemon juice.
Generously sprinkle the crisp topping over the prepared fruit.
Bake at 375°F (190°C) for roughly 40-45 minutes or until bubbling and golden brown.
Serve hot with vanilla ice cream. Store leftovers covered in the fridge for up to 3 days.
