Crumbles are, well, so last month. They were the big Thing last month, when it was all hot and summery and dreadfully dry, when they were featured from cover to cover of (food) magazines, tempting your gastronomic desires. Beckoning to you atop shelves in newsstands in their saturated hues of yellow, red and maroon, whispering in that seductive tone come get me now.
But now, here the rain comes, raining hats and socks, with wind that howls through the doorway at 5 in the morning when you've only gotten about four hours of sleep PER night and are trying to get work done and your usually small eyes are even smaller with that lack of sleep and you look like your eyes aren't even open and it sucks trying to get to the bathroom when rain is spattering itself into the corridor and it hits you like icy little bullets that make you want to scream but you can't because you're trying to get to the bathroom as quickly as possible. And you totally know that your circadian rhythm is screwed up.
So my job today, is to persuade you that no, crumbles are not made just for summer. That they don't have such specifications. That yes, they can be eaten from august to march too.
Crumble Berries Trifle
makes 2 small jars
total time: 35 minutes / make time: 20 minutes / cook time: 15 minutes
To be continued.