Because triple the berry needs to be extra heavy on the crumbly stuff.
It’s just common sense people.
So I have changed a lot since I first started writing this blog.
For the most part all the changes are good ones. I could definitely go back to getting a solid eight hours of sleep and feeling like I actually have time shower, but you take some and you leave some. In this case, I like what I have gained way more than what I lost (although, I really would love to sleep… like all day… sometime soon).
I have learned a lot.
Things that I never in a million years thought I would need to learn or even be interested in learning. I have tried new flavors, new foods, new recipes. Some with great success and others that have gone straight to the trash. I have learned to talk business, break out of my shell and let people figure me out a little bit… but only a little! Baby steps guys.
I could take up hours of your day and go into detail about all these things, but today we are going to focus on the fact that I have learned just how amazing baking with fruit truly is.
I have always loved fruit. As a kid, as a teen and now as a um, adult (still so weird). I love the stuff. I can eat berry after berry, and a whole watermelon until my stomach looks like I am carrying a child. Some people can hold their liquor, well I can hold my fruit.
As much as I love fruit, I have never been interested in fruit based desserts.
I feel like dessert should be chocolate. It’s just the way my mom raised me.
And to this day, I still prefer fresh crisp fruit over anything baked and or – messed with.
But you guys. I am also loving experimenting with all this fresh fruit hitting the stores. This is my first ever crisp and I now understand what my grandpa was going on and on about all these years. It’s incredible.
My grandpa is all for fruity desserts. He is a key lime, apple pie and cherry crisp kind of guy.
I once made him a homemade apple pie when I was twelve and while I am sure he was just being nice, he was ecstatic about it. Fun fact, I think that was one of the very first things I ever baked on my own, crust and all. And you know, it turned out pretty awesome as I recall.
Anyway, I guess the point is, listen to your elders.
Because it’s true, their years give them knowledge, and this case, dang good taste.
I went with a triple berry because I really just wanted all the berries I had in this. I would have added raspberries, but I ate them all before they even had a chance to make it into the skillet.
My logic – handful for the skillet, handful for me. The raspberries? I don’t know, I started too early with those I guess.
The Kahlua in here is not overpowering, but adds just the right touch – a little kick.
Well maybe more like a punch, but I mean, booze and berries. Yeah!
On a side note (one of my frequent lack of focus moments), sorry for the insane amount of photos today.
Have I mentioned how much I love taking pictures of fruits?
Probably one of my favorite things to photograph.
Put them in front of me and I can’t stop taking picture after picture.
I am actually embarrassed to tell you just how many photos I took. Let’s just say it was too many.
So trying to get back on subject here, the motivation for this dessert (besides getting to take pictures of it) – Memorial Day.
I am in a Memorial Day food mood and can’t be stopped. Did you see these colors? Uh-huh – red, white and blue, Memorial Day or 4th of July, double duty with this one.
That’s a score in my book.
AND, this dish is beyond easy.
That’s a double score!
Just look at it. So good.