Weekly Basket #13
September 13, 2018
Clockwise from the top left corner: Basil, green filet beans, red and white onions, garlic, sweet cicely, romaine, summer squash, kale, plum and beefsteak tomatoes, sweet bell peppers, jalapeños and baby bok choy.
6 cups fresh peaches, sliced.
1 pint fresh raspberries
1 tbsp honey
2 tbsp fresh sweet cicely leaves, chopped
1/3 cup brown sugar, lightly packed
1/2 cup cold butter
1.5 cups flour
Sweet Cicely, Peach and Raspberry Crumble
Preheat oven to 375 F. In a food processor or by hand, combined the sugar, flour and butter until it forms a breadcrumb-like mixture. Assemble peaches and raspberries in an ovenproof dish. Drizzle with honey and sprinkle with sweet cicely leaves. Spoon over the flour mixture but don't press it down. Tap the dish on the counter to even out the surface of the crumble. Bake for 4o minutes until top is golden brown. Serve with ice cream.