akh

crisp

In dessert on September 25, 2009 at 1:09 pm

fruit crisp is a go-to comfort dessert in my family when i was growing up. it was generally not planned, but sometimes after dinner, when it was getting close to bedtime, but mom would start looking around to see if she had the right ingredients. it doesn’t take much and since she is a first-class cook and baker, she generally did. lucky kid!

start with any kind of fruit or mix of fruit. honestly – peaches, apples, berries, plums, apricots, blueberries. sometimes i mix them with a little sugar, cinnamon and/or raisins, depending on how i feel. if the fruit is very juicy, you might add a tablespoon or so of flour to soak the juices up. (are you getting that this is a dump-and-guess late night dessert recipe?? and it’s almost impossible to screw up crisp.)

crisppeaches

then put the fruit in a baking dish. the joy of crisp is that you can literally make one serving (or two!).

crisppeachesdivided

then mix the topping itself. for a full pan of crisp you’ll need: (but half it, quarter it, third it… whatever you need)

1 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1 stick butter (cold)
1/2 oats

mix everything together and use a pastry cutter (remember the pastry cutter?) or fork to “cut in” the cold butter until it’s about the size of peas.

put a nice layer of topping over your fruit and bake at 375 degrees until the fruit starts to bubble and the topping browns. (cooking time will totally depend on your fruit, how thick the layer is, how thick the topping is, etc…)

the result: heaven.

crisp

if you somehow contain yourself and don’t eat it all while it’s warm, it goes very well for breakfast. or so i’ve been told.

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  1. this seems like MB food if I ever saw it!!

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