A few weeks back, I was lucky enough to make a trip down to Apple Annie’s Orchard in Willcox, AZ. I’ve been several times in the past to pick my own pumpkins in the fall, but I had always missed out on picking peaches from their orchard in the summertime. I was super excited to go!
Growing up, my mom had a Land O Lakes cookbook that was given to her as a Christmas gift by one of our neighbors. Of any cookbook my mom had (aside from her ragged and worn 1970s edition of the Betty Crocker Cookbook), we seemed to make things from this book more than most. One such item was a raspberry crumble bar. It was the simplest thing in the world, instructing you to mix up a quick crumbly dough, press half in the pan, spread that half with raspberry jam and crumble the reserved dough on top. Once baked, the bars had a soft and buttery base, topped with tart-sweet jam and tasty little crumbly crunchy bits. My sister and I loved them, and they were basically irresistible cause I never remember any pan of them lasting very long.
oven + apron 
