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  • Writer's picturerodica godlewski

summer crumbles and a cute new kitten

It is always good to come back home after a long month of travels through Europe and California. Although I enjoy traveling a lot, I enjoy equally as much getting back to my kitchen, to cooking and baking. This year I was pleasantly surprised to come back to a full bush of ripe red currants. I have never gotten that many at one time as I did now, so I figured a red currant and cherry crumble would be just the thing to bake in order to celebrate what's left of the this summer.

I love the combination of the sour hint of red currants with the sweet notes of dark cherries.

The crumble came out so good that I decided to make another one the following day, but this time using apricots and raspberries. It turned out to be equally delicious and all my guests loved it. I served the apricot and raspberry crumble with a delicious scoop of Bourbon and Praline Pecan ice cream from

Regardless of what fruit you decide to bake inside, this crumble is the perfect end to any summer meal.


  • butter to brush the pan

  • 2 cups dark cherries, pitted and halved/ or 4 big apricots, pitted and halved

  • 1 cup red currants, without the stems/ or 1 cup fresh raspberries

  • 2 tablespoons white granulated sugar

  • 1 teaspoon rum extract/ or 1 tablespoon bourbon

for the crumble topping:

  • 5 tablespoons butter, room temperature

  • 5 tablespoons white granulated sugar

  • 1 tablespoon vanilla sugar

  • 1 cup quick oats

  • 1/2 cup all-purpose flour


  1. Preheat the oven to 400 degrees F. Brush a pie pan with butter.

  2. Mix the cherries and red currants, or alternately the apricots and raspberries and then arrange them at the bottom of the pan. Evenly spread the two tablespoons of white granulated sugar over the fruit and then drizzle the rum extract or the bourbon.

  3. In a separate bowl, combine the butter, sugar, vanilla sugar, quick oats, and the all-purpose flour until the mixture resembles fine crumbles. Evenly distribute the crumble layer on top of the fruit and bake for about 30-35 minutes.

  4. Serve warm with the desired ice cream or cream on top.

Another beautiful surprise waiting for me at home was the new kitten. My husband spotted her outside in the garden one evening while I was still in Europe. She must be the kitten of a gray feral cat that we sometimes see outside at night. We decided to take the kitten in and adopt it so it could grow together with our two other cats, Alyster and MooMoo. Although she is still very shy and not very eager to be held, she allows us to pet her and hold her right around the time she gets her food. As for the name, we agreed on Eva, which I feel is both very feminine but easy for her to learn at the same time.

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