After spending Canadian Thanksgiving at the beach, my flatmates and I celebrated the American holiday with a slightly more traditional dinner this week.  We were joined by a couple of our Spanish friends, our flatmate’s mum all the way from Atlanta, AND her dog who will be living with us from now on (a little chihuahua, who I affectionately call rat-dog…).  Dinner came together rather chaotically in our small kitchen, as we each made something to contribute to our feast. It was a happy chaos; dancing around each other as we cooked, languages mixing over lively conversation, music blasting, cervezas in hand. We each talked about some thing(s) we were grateful for, and sat down together to a delicious spread of roast veggies, seafood paella, polenta fries, pumpkin pie and this fruit crumble.

My parents and twin made the trip over in October, and I’m so glad I got to show them my home for the year and travel with them around the country.  I had been feeling rather proud of myself, in that I hadn’t been feeling homesick at all since getting settled in, but when Thomas and I met my parents in Madrid I realized how much I had missed just seeing them everyday.  Internet is great for keeping in touch, but it was super to catch up face to face.  We spent a  weekend with all four of us (just missing the two little brothers; you’ll have to come next time, S&R?! xo) exploring Madrid; examining art through the grand museums, enjoying cold sunny days through the streets and the parks, and trying a different chocolateria everday. It sounds cliched, I know, but I really am so thankful for my loving and supportive family — and it’s nice to have two Thanksgivings in Spain this year to remember that, although I know it everyday.

Gratitude is a nice feeling.:)  Happy Monday!

Persimmon Apple Oat Crumble

For the fruit filling:
3 large persimmons, peeled and diced
2 large apples (I used two really nice fujis, delish), peeled, cored, and diced
1/3 cup packed brown sugar
1 cup water or apple juice
3 tbsp brown sugar
2 tsp cinnamon
dash of nutmeg

Put all ingredients in a pot and heat until the water or apple juice is boiling.  Turn the heat down to low, cover the pot, and let simmer for 10-15 minutes, until fruit has softened.  Pour fruit into a lightly greased 9×9 pan (I used a 9-inch cake pan, because that’s what I have in our little kitchen here, but I imagine anything goes, really).

For the topping:
Mix all together:
1/3 cup all purpose flour
1/2 cup brown sugar
1/3 cup rolled oats
3 tbsp cold butter, cubed
2 tsp cinnamon

Spread on top of the fruit and pop in the oven at 350F for about 20 minutes or until top is golden and cripsy.  Enjoy!