After day upon day of dark skies, pouring rain and wild winds, it’s felt like autumn here in Australia instead of summer. And to be honest, I don’t mind one bit.

I realized the other day that I’ve been living in perpetual summer since June 2011, and as lovely as that’s been, my soul is craving the peaceful, cozy hibernation of the colder months of the year.

Paris Metro Sign

This week I’ve been editing pictures from an autumn trip to Paris and I can’t tell you how much joy it’s brought me. To see those gloriously colored leaves and remember the scent of chocolate chaud (hot chocolate) as I sipped it cautiously on early mornings. To almost feel the cool chill of those first icy winds on my cheeks, oh it’s been grand.

So today I’m taking you with me on an autumn stroll through leaf-strewn streets and quiet parks. I hope it brings you a bit of joy in whatever weather you find yourself today.

Tuileries in autumn

Tuileries carousel

Paris walks

After such a brisk constitutional I find myself hungering for homey things like Maple Peach Crisp with Toasted Almond Coconut Topping. So pull up a chair, dear one, and I’ll serve you a big warm slice drizzled with cream.

Maple Peach Crisp

What do you crave after a morning out in the cold?

Maple Roasted Peaches with Toasted Almond Coconut Topping

Ingredients:

8-10 large peaches, washed, pitted, and cut into chunks
2-3 Tbsp real maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup desiccated coconut
1/2 cup sliced almonds
1/2 cup softened butter
3/4 cup dark brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves

Directions:

  1. Preheat oven to 350 degrees F.
  2. In large bowl place peaches, maple syrup, vanilla and first lot of spices. Stir until peaches are well coated. Cover and set aside.
  3. In a different large bowl combine remaining ingredients. Using hands mix, rubbing ingredients together to incorporate butter, until mixture resembles coarse crumbs.
  4. Pour peach mixture into 9โ€ by 13โ€ pan. Sprinkle oat mixture evenly overtop.
  5. Bake for 30-40 minutes until peaches are bubbling and topping is toasty brown.
  6. Serve with heavy cream or ice cream.