Wednesday, December 14, 2011

Seasonal Fruit Crisp

One of my very favorite desserts.  Easy enough for any day, delicious enough for fancy events.  Or maybe even a special breakfast.

Crisp Topping
6 tablespoons butter or nut oil (or a mix of the 2)
¾ cup rapadura sugar
2/3 cup flour
½ cup rolled oats and/or chopped nuts (walnuts, pecans...)
¼ teaspoon sea salt
1 teaspoon ground cinnamon

Fruit Filling
5 cups of seasonal fruit (today I'm using granny smith apples from Smit Orchards, halved, cored, and sliced)
½ tablespoon rapadura or evaporated cane sugar
½ teaspoon ground cinnamon, lemon zest, other other citrus or spices of your choice

Mix crisp topping ingredients together until crumbly and set aside.  Cut fruit (if needed) about ¼ inch thick.  Toss with sugar and spices of your choice.  Arrange in a buttered or oiled loaf pan and cover with topping.  Bake at 375º until golden and bubbly about 60 minutes.

Serve warm with ice cream! Can be baked in small ramekins for individual servings.

Variations
Awesome with stone fruit, berries, rhubarb...
Toss fruit with a squeeze of lemon or a splash of juice

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