It is beginning to feel like fall already. The dogs and I finally have our trails relatively tourist-free. To celebrate we went for a hike through the
woods and up to Mt. Baldy in Arcadia. Since it was super windy, we didn’t gaze around too long. On our walk we encountered this crazy looking flower. I will have to check with my botanist friend, Lin, to find out what it is called.
Fall makes me think of nutmeg and since Boucci really likes blueberries and we have a huge stash of them frozen, I decided to make a crunch. Blueberries are on most lists for top ten foods for “power foods” so we should be stocked with antioxidant power for the winter. My parents have a patch of blueberry bushes so we are currently sitting on 50 – 60 quarts of organic goodness. My crunch recipe here is a truly a fall delight due to the special secret ingredient of freshly grated nutmeg. You really can’t even compare it with the stuff in a jar. The smell alone makes me want to go buy some pumpkins and put on a sweater.
For my crunch: Preheat oven to 375
1/2 cup flour
1/2 cup oats
1/4 cup packed brown sugar
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
3/4 cup pecans
4 Tbs butter (room temp)
Put this in a food processor and pulse a few times until it looks like large crumbs.
In a 2 qt baking dish toss 1 quart of frozen berries (thawed/fresh will work too), 1 Tbs cornstarch and 1/4 cup sugar in the raw
Put the crumb mixture on top and try to spread it evenly. Bake for 40-45 minutes until crispy golden on top.