Fall has arrived in East Tennessee. The leaves have begun to change with hues of yellow, red and orange. It seems earlier this year or maybe I'm just getting older and time seems to be moving more rapidly. Abundant quantities of pumpkins, mums and gourds are piled high at road side markets. I purchased a few and have some set around the pond and throughout our lawn.
The table was set earlier in the day anticipating the hours we would spend there. I arranged a candle in an old wine bottle expecting to still be sitting here as the sun went down.
Bob opened the champagne as the sound of pop, cracking and fizzing filled the glasses. The bubbles where like shooting stars going off in all directions.
Jean, Bob, Stone and I sat on the porch gabbing away the hours.
Blueberry Apple and Coconut Crumble
Crumble Topping Ingredients:
1/3 cup sugar
2/3 cup shredded sweetened coconut
1 stick unsalted butter, melted
1 cup all-purpose flour, sifted
Heat oven to 350'. Add 1/3 cup sugar, coconut, butter and flour to a bowl and rub with your fingers until mixture resembles coarse breadcrumbs. Set aside.
Fruit Mixture Ingredients:
1/2 cup sugar
1 teaspoon vanilla extract
4 Granny Smith apples, peeled and chopped fine
3 cups blueberries
Fruit Mixture Instructions:
Place 1/2 cup sugar, vanilla, apples, and blueberries in a bowl and mix well to combine. Spoon into a 10" baking dish.
Sprinkle crumble mixture on top and bake 20-25 minutes or until golden.
Makes 6 servings