Fruit Crisp

“Mum, remember that time before you were on a potato salad kick when you were on a crisp kick? You should go on that kick again.”

This is a thing the daughter said to me mid-summer this year and I get it; fruit crisp is just one of the best things in the whole wide world. There was a time when, every other Friday evening (Kidless Payday Fridays! woop! woop!), I would head to my favourite local brew pub and order their apple crisp with ice cream and their seasonal beer for supper because I am an adult and these are the choices that temporarily child-free grown-ass adults can make.

Please don’t tell my children.

Fruit crisp is also really quick and simple to throw together, though there are a million ways to funk it up. The following recipe is a very bare bones recipe, but you can add pretty much anything to it without adjustment.

It makes eight servings, unless you’re us. If you’re us, it makes about three.

To make it vegan, simply replace the butter with sunflower or peanut oil and add a teaspoon of salt to the dry ingredients.

What you need:

  • 4 cups of fruit in bite-sized pieces
  • 1 and 1/4 cup of demererra sugar, divided
  • 1 tbsp lemon juice
  • 1 cup of salted butter, divided
  • A 1″ chunk of fresh ginger, grated
  • 1 and 1/2 tbsp nutmeg
  • 1 tsp vanilla extract
  • A pinch of salt
  • 2 cups of quick oats
  • 1 cup of all-purpose flour
  • 2 tsp cinnamon

What you do:

  1. A good hour before you plan to cook your crisp, toss together the fruit, 1/4 cup of sugar, lemon juice, 1/2 teaspoon nutmeg, ginger, vanilla and salt in a large, seal-able bowl (or freeze bag) and let it sit to macerate.
  2. Preheat oven to 350.
  3. Grease your pan (9×13 is great).
  4. In a large bowl, mix together the oats, flour, remaining sugar, remaining nutmeg and cinnamon until well-combined.
  5. Melt 3/4 cup of the butter and stir into the oats mixture until well-combined.
  6. Lightly pat 1/2 of the oats mixture into the bottom of the greased pan.
  7. Pour fruits mixture over this, then dot with small bits of the remaining 1/4 cup of butter.
  8. Top with the remaining oats mixture and pop it into the oven.
  9. Bake for about 45 minutes until golden brown and bubbly.
  10. Let sit for 10 minutes, then serve with ice cream.



One Comment Add yours

  1. Janet says:

    Sounds heavenly! ❤


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