Mornings with Summer Crumble
By Cal Orey
During World War II, sweet fruit crumbles were a cheap
replacement for pies thanks to shortages of pastry ingredients and rationing.
Flour, sugar, butter, and oatmeal were common staples (much like during the
current pandemic) for baking the special comfort food that can be shared with
special people.
Speaking of the past, one summer my late geologist friend and I
went on a California book tour for the biography I wrote about him and his
earthquake predictions. Our journey included Southern California – Glendale and
Orange County. We even paid a visit to the San Andreas Fault -- and together
were on TV in Palmdale.
After the desert town book signing, we stopped at a small
roadside café. We ordered homemade fresh fruit crumble. It reminded us of San
Jose, once rich with fruit trees instead of concrete buildings. As we ate the
rustic crumble, he shared tales of nature as a passionate student, professor,
geologist for Santa Clara County -- and predicting shakers.
Jim’s birthday was August 31. I miss him, a surrogate dad. On
the south shore this summer to comfort my feelings of loss, isolation, and no
traveling, I baked an earthy fruit crumble for two – to celebrate my longtime
friend.
Fruit Crumble for Two
2 cups fruit, 3 large fresh apricots, chopped (or fresh cherries)
¼ cup fresh blackberries (optional)
1/8 cup (each) brown and granulated sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
Crumble Topping
¾ cup all-purpose flour
¼ cup European style butter, melted
½ cup brown sugar
¼ cup oats
Granulated sugar and cinnamon (to taste)
½ cup nuts (optional or for topping when crumble is baked)
In a bowl put chopped fruit. Add sugar, flour, spice, juice. Set
aside. In another bowl combined flour, butter, sugar, and oats. Put fruit mix
in ramekins. I filled up two to the rim. Top fruit with crumble topping.
Sprinkle with sugar and cinnamon mixture. Bake about 40 to 50 minutes. It’s
done when topping is golden brown and fruit is tender and bubbly. Best served
warm. Serves 2 to 4 (if you split one). It is good plain or top with whipped
cream or vanilla bean gelato.
So, this week one morning when it’s cool outdoors, I put
together this easy treat. The cinnamon filled the cabin air and reminded me of
my sweet and down-to-earth long relationship with a man who lived to be an
octogenarian. He called me his biographer as he taught me the ropes of
earthquake sensitives – cats, dogs, and people. When I took my first bite of
the apricot crumble it was warm and earthy, like revisiting a dear friend who
left an imprint on my heart and spirit.
* Update: a widely felt 4.2 earthquake rumbled through San
Fernando Valley on July 30. A sign from above?
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