A pretty good portion of my week was spent at the DMV. Waiting, waiting and more waiting. California is the second state we’ve moved to in our 4 years of marriage and without a doubt the DMV part is dreaded the most. Registration lines, drivers tests, smog tests, plates are just a few of the California required duties. My breakfast reading has been replaced with this book, do you know California makes you take the written test in order for them to issue your license in their state? Crazy! So after my first failed test, I felt like a teenager again reading about four way stops and pedestrian right of ways.

Sitting there, waiting for my ticket number B178 to be called, I noticed the diversity waiting along with me. You will find all walks of life waiting with you at the DMV. Mommies with teeny tiny babies, cute old couples sharing glasses as they read the fine print, construction workers, people speaking Italian, Spanish, Korean, students, and the occasional drunk homeless man who lost his identification yet again. Reminds me of what heaven will be like (sans drunk dude) people together with the same passion, the same King worshiping Jesus together as a family. What an exciting thought.

When I wasn’t waiting at the DMV, I baked this crumble. Peaches were on sale this week for 49 cents a pound! That can only mean one thing, fruit crumble!

Peach Blackberry Crumble Tart
recipe from My Baking Addiction

For the crust and crumble topping:

  • 1/2 cup almond flour (to make your own, finely grind whole almonds in the food processor)
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/2 t salt
  • 10 T cold butter, cut in pieces

For the filling:

  • 1 T flour
  • 1/3 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/3 cup heavy cream
  • 1/4 cup milk
  • 1/4 t vanilla extract
  • 1/4 t almond extract
  • pinch of salt
  • 1/4 t freshly grated nutmeg
  • 4 peaches, sliced
  • 6 ounces blackberries

Preheat oven to 350. Butter the insides and bottom of a 9 inch pan. Make the crust and crumble: In the bowl of a food processor, mix together almond flour, all purpose flour, sugars, spices, and salt. Incorporate butter and mix until the dough will stick together when pressed together in your hands. Press three fourths of the crumb mixture into the prepared pan, and bake in the oven for 10-15 minutes until set. Set aside to cool while you prepare the custard. For the filling: Whisk together flour, sugar, egg, egg yolk, heavy cream, milk, extracts, salt and nutmeg. Scatter fruit in the bottom of the crust and pour over the custard. Sprinkle with the rest of the crumb topping mixture. Bake for 40 minutes, or until the filling is set and beginning to brown.

Images: sammyw

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