Thursday, September 24, 2009
I don't know about you, but I think all this talk about baking being a-precise-science-and-all-that is scaring a lot of people away from baking. I mean, I'm sure baking a ten-layer wedding cake or five hundred tarts may well be precise science. But baking just a pie or a few cookies, that's hardly more so than making a simple bowl of soup.
So, if you're one of those people, I have just a recipe for you to try. Or even if you're not, try it anyway, it's so simple and so good, you'll thank me for it later. (Hold it with the proposals though boys, I am otherwise occupied.)
This is going to be the easiest dessert you’ll ever make. Really it will. It’s basically comprised of two parts, an unusually crisp crumble topping, which comes together in minutes, and a fruit filling, which can be just about any fruit in abundance at the moment. At my market, stone fruits are just about done. So I'm sending them off with the last hurrah with the French prune plums – quetsches as they're called over there.