Today is gray,
The sun is away,
I can’t go outside to play,
So instead I went to the kitchen.
Classic Seattle summer weather has returned! It’s about 60 degrees and overcast – my favorite! My California-raised parents always joke about how “they never meant to be stuck in gray Seattle for this long,” but if you’re born into this type of weather, you kind of learn to love it.
Alas, the clouds do put a damper on summer.
So, for those of you that like to think that summer is supposed to be bright and warm, I’ve concocted a recipe to help you forget about the clouds outside.
As I said in the poem, I went to the kitchen.
Then stood there for a few minutes.
Thought about it.
Thought about what defines summer.
Decided that berries are iconic for summer.
Didn’t want to go to the grocery store.
Rifled through the pantry.
And made berry cobbler bars.
Summer Berry Cobbler Bars
2 cups pecans
1 cup dried apricots
2 tsp maple syrup
1 1/2 tsp salt
¼ tsp allspice
2 ½ cups berries (I used frozen, but fresh would be fine also)
½ cup water
1 TBSP champagne vinegar
3 tsp ground chia seed
2 TBSP xylitol
1 cup hazelnut (almond) meal
Start by putting the berries, water, and vinegar in a medium saucepan on medium heat on the stove. Simmer it until all the berries cook down into a sauce, about 15 minutes. Then stir in 1 TBSP xylitol and then the chia seed. Let it sit while you prep everything else. Throw the pecans, apricots, maple syrup and ½ tsp salt into your trusty food processor and blend until it’s a sandy texture. Set aside about ¾ cup of the mixture and press the rest into the 11”x7” metal baking pan. Bake it at 350 for about 10 minutes. Meanwhile, mix the leftover crust mixture with the ground hazelnuts (I would use almonds if you can, but sadly my body doesn’t agree with them at the moment), the rest of the salt and xylitol and mix everything together into a crumble.
When the crust comes out, pour the berry mixture on top, and then cover with the crumble. Bake in the oven at 350 degrees for another 15 minutes, and then broil it at 500 degrees for a minute or two to make the topping extra crunchy (just don’t burn it!)