Peach Raspberry Crumble & Returning To Softness

I am sitting on my back terrace as I write this. Skies are overcast, with absolutely no humidity. The gentle breezes on my bare arm make me linger here instead of getting dinner together.

First of all, I want to share a picture of a corner of my flower garden. Presently, it is just dancing with color. Zinnias in various shades stand tall {please don't look at the beetle damage} in front of a backdrop of dainty pink and white cosmos.

All grown from seed.

The past year, I have spent many free moments of my downtime learning more about food photography. I've been reading, observing, and practicing. How does one find their own style? I have wondered that many times.

It's been a journey.

I have experimented with lots of full on color this year. I thought that was how it should be done. And I felt a little insecure with that. Never quite satisfied with my own processing I guess. Through this, I have learned a lot. It was a discovery process; one not to be rushed.



Just the past couple weeks ago, I started doing softer processing again. It felt right. Like a nice, luxurious fitting glove to me. I began to feel comfortable again. Delicious security and creativity radiated from inside out. I crave softness. It's what I need.

I came to realize that softness is more me. My style. Like coming home.

So, all this to say, I am letting softness back into my photography and into my life.

Someone who is delicate needs that. The thought of it just makes me smile.

Opening up of my heart and thoughts to the side, onto the dessert!

Because the weather has been so pleasant, and because I have a bunch of peaches, I baked a peach and raspberry crumble. And boy it is good.

I used white peaches, my faves. Some old jam jars came in handy for serving.

I wanted to share a food photography/styling tip I just learned. To keep your fruit from oxidizing and turning that horrible brown, just dip your fruit in cold water that is mixed with lemon juice. Not sure if you can tell from these photos, but I did have a little trouble with that on my muesli post. I suppose spritzing the fruit you are photographing with straight lemon juice would work well also. I'm going to try that. Yes, I love to pick up new food styling and photography tips a lot.

Now the sun has decided to come out and is peeking through western clouds. Time to go inside, but will return to my spot for morning coffee.

Peach and Raspberry Crumble

slightly adapted from Everyday Food

serves 8

For the filling ~

2 pounds white peaches, cut into thin wedges

1-2 cups raspberries {I did about 1 and 1/2 cups}

3/4 cup natural cane sugar

1 tablespoon fresh lemon juice

4 teaspoons cornstarch

1/2 teaspoon coarse salt

For the crumble topping ~

6 tablespoons unsalted butter at room temperature, plus a bit more for greasing pan

1/4 cup light Muscovado sugar {or light brown sugar}

1 cup all-purpose flour

1/2 teaspoon coarse salt

Preheat oven to 375

In a large bowl, gently combine peaches, raspberries, natural cane sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch baking dish.

In a medium bowl, beat together the butter and Muscovado sugar until light and fluffy. This comes together quickly. Add the flour and salt. Then, with your hands, crumble up topping until large pea-sized pieces form. Scatter over fruit filling.

Bake for 30 minutes, then quickly top crumble with a loose tinfoil tent. Bake an additional 15-20 minutes. Center will be bubbling and crumble will be browned.

Let cool at least 20 minutes prior to serving. Garnish with fresh raspberries {optional.}