The Inspired Plate challenge for “Seasonal Fall Dish” conjures up visions of pumpkin-related food items, hot drinks, caramel, apple cider and the smell of cinnamon. In Perth, Australia, it’s springtime and getting fairly hot so again this month I have adapted the challenge to reflect our Spring season; trying to incorporate freshness and new growth. I was inspired by the season’s first peaches at Maggie’s Place in the Swan Valley – the peaches were originally from a farm up in Gingin.
The “peach crisp” recipe I used was quite good, although it was named incorrectly. I believe crisp is not supposed to have oats in it, so this recipe is actually a crumble as it is a baked dish of fresh fruit with an oat based struesel! Well, according to this webpage, which also describes the difference between cobblers, slumps and brown betties – brown betties sound delicious; they have crumble on the bottom of the dish as well as the top!
I’m not too fussed about what this dish was supposed to be called though, whatever it was, it was delicious. The flavour of peaches was brought out wonderfully by the cooking and it was so nice to have the flavour of peach without fuzzy peach skin, they are removed for this recipe.
While I was buying some last minute supplies, I got a bit carried away and decided to buy flowers. I’m not sure what those darker purple flowers are – if you know, please tell me – but the smaller pink ones are Geraldton Wax. I thought I’d try my hand at flower arranging after a week of pinterest binge-ing on floral images, but then when it came to photo time, I got so distracted with the peach crisp that I didn’t get any photos of my flower arrangements, I shall have to try it again sometime! I had 5 or 6 glass vases of flowers; they lived around the computer desk, kitchen and dining area for the next week and really brightened up the place – I don’t usually buy flowers for the house so it was a fun novelty :)
This warm crumble is very rich with a strong, sweet peach flavour and so it tastes great with vanilla icecream or a good dollop of cream. I bought cream but sadly forgot to photograph it with the peach crumble until I had already packed up. After a long day of peeling skins off peaches, discovering almost all my mint had been massacred by caterpillars, flower cutting & arranging and the endless washing up, I was too tired to do anything but have a taste test of my food ;)
Please don’t forget to make your way around to Jennifer Olson | California Food Photographer to see what she has made this month, she photographs food so, so beautifully!