The culinary compensation for the recent rapid slide in temperature is the rapid rise in scrummy seasonal fruits – pears, English apples, blackberries, figs, plums, quinces. My Victoria plums are finished but next week I plan on raiding the local woods to claim a basket of brambles – free nippy sweeties to be eaten as I go, with any left going into jam, dessert and sauce-making. Even nectarines and peaches are still with us for awhile.

To welcome in these crisp and uber-flavoursome replacements for the succulent and summery berries, my Roasted Fruit with Baklava ‘Crumble’ is the easiest of recipes. But easy doesn’t mean unimpressive. Oh no. This light deconstructed baklava takes care of that. 

Usually when I think of baklava I think of honey-drenched, tooth-aching pastry morsels stuffed with walnuts and spice. Lovely with strong coffee to be sure, but there is always the pang of guilt and rush for the toothbrush to consider. And for me they are really just too sweet. I have my vices but baklava is not one of them 😀

Last week some kind person brought two pretty pink  boxes of baklava into the Edinburgh Maggie’s Centre. I clocked them out of the corner of my eye but they didn’t tempt me at the time. But something definitely registered because I dreamt this very recipe that you see below. Luckily it was one of those before you wake dreams so I fought hard to remember it and write it down.

Do you do that? Do you wrestle with dreamt ideas before they fade? I hope so. I am beginning to feel like such a weirdo with my vivid dreams. And that’s not including that I can, to an extent, control my dreams: every night I stop myself driving off cliffs, missing final exams and standing naked while addressing the UN. But I didn’t want to control this baklava dream. No need to. The crunchy, shattering phyllo shards were perfection over top soft, melting fruit. At least in my dream. I had an inkling this would be  good in real life and luckily my family and yesterday’s nutrition group thinks I am right. On this occasion at least. Sweet dreams indeed.

I will keep this short and sweet (yes, pun intended) as I have packing and sorting to do. No, not another warm weather holiday (drat). Tomorrow I am catching a ridiculous-o’clock train to London where I will join a bevy of beautiful (and handsome) food bloggers for Food Blogger Connect 2012 (my mug is further down the cover page today). The three-day itinerary is crammed from breakfast to bedtime with workshops, talks, demonstrations, networking opportunities and, of course, eating.

To say I am looking forward to FBC2012 is an understatement. I have no idea what to expect really, but I hope to apply much of what I learn to making this a more readable, attractive and informative blog. So watch this space. I probably won’t dedicate a whole post to the highlights of the meet-up but I will share some snippets and direct you to fellow bloggers who will be giving a fulsome overview.

Before I let you go, I must say a big ‘thanks’ and give a virtual hug to Susan over at M.O.O.N.Organics. I did her the smallest of favours (really very tiny) and she sent me a cute little cloth bag of her handmade, organic skin care products. I am so loving the Golden Perfection Serum, Susan! Please have a look at Susan’s website if you are needing some lovingly made organic products made from well-researched ingredients – she really knows her stuff. She also writes a sassy blog about current health and nutrition issues (she’s a nurse too). I learn something, and have a good laugh, every time I read The Savvy Sister.

Autumn is such an exciting time for food. I am really loving the farmers’ markets right now. Even the supermarkets are getting in some great, local produce. What autumn fruits and vegetables are you looking forward to eating? What will you do with them? Are you doing any foraging or harvesting right now? 

Roasted Fruit with Baklava ‘Crumble’