The sweetest pick of the patch

Is there anything better than harvest season? Here in quebec it goes from the cutest little fiddleheads in late April to strawberries in July, the most beautiful yellow corn in August to crisp and delicious apples in September and ends with plump orange pumpkins and squash in October! All of them a delight in their own way!

Strawberry season has always been a favorite for me. As a kid my family would go to the fields and pick them in the summer. My mom has this picture of a much tinier Julie, I must have been maybe 3 or 4 years old, sitting in the field covered in berry juice, wild curly hair in the wind loving every minute of it. We'd follow that up with an afternoon rocking on the deck swing at my grandparents country house with some gentle country in the background and a serious sugar high from the naturally sweet berries. I loved it!

Now I don't have the chance to get out to the fields as much as I used to but I make a serious point to get my hands on some fresh Quebec strawberries as often as I possibly can during the summer, and with the many markets and stands around the city it makes the task pretty easy! Though these little gems are perfect naturally or topped with a little bit of fresh chantilly, they are also perfect for baking and the possibilities are endless! From muffins, to pies, to cakes and jams they are absolute perfection! My favorite is a simple crumble teamed up with local Rhubarb and topped with vanilla bean ice cream!

So listen up cause this recipe is damn easy and so freaking simple and I don't kid when I say anyone can pull it off and pass it off as some fancy shmancy baked-by-the-pros dessert. Just put on some Classic Rock, can anyone say ''Strawberry Fields''... and let the juices flow and the aromas fill the kitchen... and possibly your neighbor's too..

Strawberry Rhubarb Crumble:

1 quart of Quebec strawberries cut in half (if you can get your hands on them, if not regular berries work too but it might not be as sweet!)

5 stems of local Rhubarb chopped into cubes and cleaned off (these tend to be covered in dirt!)

1 cup dark brown sugar

1 tbsp cinnamon

1 tbsp vanilla

1/4 cup lemon juice

1 tsp salt

1 recipe of streusel topping

granola as needed (I stick to my honey nut favorite but you can use whichever one you please, this goes for gluten free granolas as well!)

1. Cut your strawberries and Rhubarb and toss with the lemon juice and vanilla

2. Add sugar, cinnamon, and salt

3. Place in baking dish

4. top with Streusel topping (recipe below!)

5. Bake at 350 degrees for 35-40 minutes until the edges are bubbling and the granola has browned

6. Let the dish cool down and serve with your favorite vanilla bean ice cream!

Streusel topping:

1/3 cup granulated sugar

1/4 cup dark brown sugar

1/2 cup plus 2 tbsp all-purpose flour

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

1/2 cup softened butter

1. In a stand mixer cream the butter with the sugar

2. Mix the flour and spices and add to the butter mixture it should resemble a cookie dough

3. Flatten the dough out and wrap with plastic wrap

4. Let the dough cool in the freezer for approximately 2 hours or until it has hardened and can be cut into cubes

4. Toss with granola and use as a topping for pies, muffins, coffee cakes, life...etc...

This is such a perfect summer get together recipe. It's so simple and doesn't cut into entertaining time or very crucial and precious time that can be spent with our children and loved ones and it's so sooo yummy! I hope you all love it as much as my family does!

Stay Sweet!