I’m such a slacker.

I really had no intention of taking 2 weeks off the blog. If you follow me on Instagram, you know that my aunt was visiting and even though I really planned on getting posts up, it just didn’t happen. I even had recipes photographed and ready to go. I’m sorry, I’m a slacker.

If it helps, I didn’t even do laundry while she was here.

I did 7 loads of laundry yesterday.


My aunt and I spent the whole week eating doughnuts, tracking down food trucks I’ve always wanted to try, and eating more doughnuts.


Anyway, remember how the kids and I went to that apple farm a couple weeks ago? Well, it turns out my children threw a bunch of rurnt (ruined, bad, disgusting for those that don’t speak Alabama) apples into their bags.

What is wrong with my children?

Why would you pick an apple filled with holes?

I don’t understand.

The littlest’s bag was so bad that he had to have been taking bites of each apple before putting them in his bag.

I mean.


But I somehow salvaged enough to make this Apple Crisp. I think I tell you guys every year around this time about how I hate making pies. I just hate it. Crust is just too fussy for me. So when I have apples, I always make crisps or crumbles.

What’s the difference, you ask? You should ask someone smarter. I have no clue.

But this particular crisp is special because it’s got a bottom crust! But not a fussy crust like a pie crust. It’s just the crumb topping pressed into the bottom of your dish!

It was absolutely delicious. And since it’s made with oatmeal, you can totally call it breakfast.


Click for the full recipe


I was walking through the grocery store a couple weeks ago and was overwhelmed by the smell of super ripe peaches.

It was the strangest experience. It’s such a familiar smell but it took me forever to figure out what it was. I guess I just wasn’t expecting to find peaches this early in the summer! But I was in a hurry and didn’t stop to buy any and regretted it almost immediately. I mean, is there anything better than a ripe peach?

I’ve been itching to make something with peaches since then and you guys know I love a good crumble! It’s just the easiest, most perfect summer dessert. For this one, you just toss fresh peaches, blueberries, and strawberries together in a baking dish and cover them with an oat crumble. So simple!

I may have fed this to my kids for dinner one night and they may have told on me the next time they skyped with my mom.

But you know, it’s fruit and oats. So basically oatmeal. And that’s a healthy meal.


Peach-Berry Crumble

adapted from Southern Living


3 cups fresh peach slices (about 3 medium)
1 cup fresh blueberries
1 cup fresh strawberry slices
1 large egg
1 large egg yolk
1 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/4 cup butter, melted
ice cream or whipped cream, for serving


  1. Preheat oven to 350F.
  2. Place peaches and berries in a 2-quart baking dish.
  3. In a mixing bowl, stir together egg, egg yolk, sugar, flour, oats, and salt until it forms a coarse meal. Sprinkle over fruit.
  4. Drizzle the melted butter over topping.
  5. Bake 40 - 45 minutes or until light brown and bubbly.
  6. Let stand 10 minutes before serving. Serve warm with ice cream or whipped cream.



Many apologies for being absent lately. I’m sure I mentioned that my husband has been in and out of the field all month and every time he comes home, we all get sick. And by “we all” I mean the baby and I. Because that’s just the kind of luck we have.

I figured I’d update you on the exciting things that have happened since my last post. Most of it is about the dogs. You’re welcome.

  • Clementine got her hair cut on Tuesday and Penelope did not recognize her. She wouldn’t let the imposter-Clem near their food for days. (If you’re new here, this is Clementine and this is Penelope.)
  • I bought my first ever jar of Nutella on Wednesday and it was gone by Friday night. Funny thing is, I’ve never bought it before because I “don’t like” chocolate and was convinced that I would hate Nutella.
  • Nicole made a S’Mores Frappe to commemorate the one year anniversary of S’Mores Week. I was supposed to make a S’Mores Shake but I was sick and then, umm… I ate all the Nutella that I bought for it.
  • The other day, on the way to the dog park, Clementine jumped out the window of the car. Now, I’m a responsible pet owner mom and I only open the windows halfway because I knew she would try that one day but she is craftier than I thought and now she’s not allowed to hang her face out the window. Thank goodness I’m also a strict speed limit follower and was only going 30 MPH. And double thank goodness that it was the weekend so the streets on post were dead. Because you know she just stood in the middle of the street after she did it.

That’s basically it.

My life is so exciting.

In unrelated news, I am in full-on fall mode. I’m checking the mountains every day for snow. I’m checking out Halloween costumes. I am ready. I definitely plan on holding off on pumpkin until the Annual Food Bloggers Must Post Pumpkin Recipes Day (October 1) but I figured it’s never too early for apples!

This is a fun crumble that’s cooked in the slow cooker in less than 3 hours. Apples and caramel and oats… all the good stuff. The crumble topping doesn’t get crunchy as it would in the oven but for a super simple dessert, you can’t really complain.

Slow Cooker Caramel Apple Crumble


For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract


  1. In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
  2. Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
  3. Turn off heat and let sit, covered, for one hour to let the caramel thicken.

Crockpot Caramel Apple Crumble - the most delicious fall dessert! And it's made in the crockpot!

Blackberries?! I know. It’s not berry season but I got some in my Bountiful Baskets basket a few weeks back and I can’t stand the little seedy things so the only thing to do was bake with them. And since apples are so delicious right now I figured this was the perfect thing to make.

It’s a super simple little dessert and so yummy. Like I mentioned, I don’t like blackberries but I found this to be irresistible. The apples are cooked until soft and then they’re mixed with blackberries before being topped with oats, coconut, sliced almonds, and some cinnamon and ginger. I love, love, love the coconut and almonds in the topping – it’s what makes it different from your everyday crumble.

If you are a normal person who doesn’t buy blackberries in November, you could easily substitute frozen ones or just leave them out completely.

Blackberry and Apple Crumble

serves 6 - 8

adapted from Williams Sonoma


4 apples
1/2 cup sugar
juice of half a lemon
4 cups fresh or frozen blackberries
2 t easpoon cornstarch
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup shredded coconut
1/2 cup sliced almonds
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, melted


  1. Preheat an oven to 325F.
  2. Peel, core and thinly slice the apples.
  3. In a medium-sized saucepan over medium-low heat, cook apples, sugar, and lemon juice, stirring occasionally, until apples are soft. Remove from heat. Stir in blackberries and cornstarch.
  4. Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.
  5. In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle this mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm.