“I ate a timbit.”
This is a copy of the email, the entire email, I received from my sister on a Tuesday afternoon. We had started a month-long health challenge that Monday. The rules are different for each of us, but basically we each committed to a healthy month… lots of exercise, no chipits, no extra sweets. The goal was that if we both did it, we would keep one another accountable, thus the timbit email. I laughed so hard, I almost peed, when I opened it, but she had adhered to the rules of engagement and had confessed. We have since sent a few confessional texts that look like:
“I ate some chocolate chips”
“I ate a twix”
“I did not reach my cardio goal”
But, overall three weeks in, we have done really well.
This challenge began to take shape on a night when our dear friends, who are also sisters, were devising their month-long challenge. The one would give up the cigarettes and the other would give up the vino, the cerveza, the vodka, etc… Failure was not optional, but if someone lit up or someone poured up, they would have to admit it to the other. Since this noble plan was born to an evening in which both vices were present, I am not sure it came to fruition, but it got us thinking.
We wanted to cut back, trim up, be better, but were flailing about in a pile of cookie crumbs, struggling against a plate sticky with maple syrup and melting to fingers marred by chocolate smudges… So we needed some rules. For some reason, as soon as you have to fess up to what you did, it becomes easier to didn’t.
This is sort of the reason I have not been around much these days on my blog. Super healthy eating does not lend itself to a tonne of baking. But when a certain fruit-smuggling friend of mine came back from the orchards of Kelowna with a booty of peaches, something had to give. And it gave to this cake…
Which, thank goodness, is pretty healthy so no confessional text required.
Peach Raspberry Crumble Cake
adapted from Grazing
2 Tbsp butter, melted
1/2 cup (minus 1 Tbsp) sugar
1 tsp vanilla
1/2 cup whole wheat flour
1/2 cup flour
1 tsp baking powder
1 Tbsp ground flax-seed
1/4 tsp salt
1/2 cup yogurt
1 cup raspberries
2 peaches, cut up
1/3 cup flour
1/3 cup packed brown sugar
1 Tbsp butter
2 Tbsp honey
Preheat the oven to 400F. Spray an 8×8 pan with non-stick cooking spray.
Beat the butter and sugar together until well blended. Beat in the egg and vanilla.
In a separate, small bowl, combine the flour, baking powder, flax and salt. Add half of it to the butter mixture, then add the yogurt and beat until just combined. Add the remaining flour and mix until just combined.
Spread the batter into your prepared pan and cover with the fruit, overlapping to fit it all in.
In a small food processor, buzz all the crumble ingredients together until it comes together into a crumble. Sprinkle over the fruit.
Bake for 30-40 minutes, until golden and springy to the touch. Allow it to cool in the pan.