Something about the fresh fall chill in the air makes me want to bake. So, I pulled out my new favorite cookbook, Food & Wine’s Best of the Best, and found this recipe for peach and blueberry crostata by Tyler Florence. Though at first it looks a little difficult, it actually was incredibly easy. First you make the dough; a basic mixture of flour, sugar, butter, egg yolk and lemon zest While that’s chilling a bit in the fridge, heat oven to 375, and cut up the peaches in slices. Mix them in a bowl with blueberries, lemon juice, sugar and touch of flour. Tyler suggests baking the thing on a pizza stone, which I don’t own. Instead I used the back of a cookie pan. Spread out the flattened dough, scoop the fruit in the middle (I had more than could fit) and fold over the edges to form the crust. Bake for 30-40 minutes. You may want to line the oven with some aluminum foil, cause my crostata bubbled over a bit and made a bit of mess. Still the results were yummy, especially when served warm with vanilla ice cream. Do you have a fall treat you like bake? Let me know! — Angela M.