We made dinner for one of Jeff's co-workers as they are in their baby moon. Kai and Jeff made dinner for them last night and we finished making this awesome crisp today. Kai and Jeff delivered it this evening. I had made 2 crisps, so we have one here...for a while, that is! It is apple, blackberry, raspberry and blueberry. The topping has oats and walnuts. Really tasty! Hope Jacob's family enjoys it as much as I am...
ginger,
ReplyDeleteyum, that sounds awesome! do you have a recipe to share, or are you one of those creative cooks who throws things together?
I'm a bit of both...so here is the current version...
ReplyDelete12 oz of berries (that's about 3 cups)
3 apples sliced thin with peal if you like it that way
1/2 c sugar (play with this too - if you use brown sugar or sucanat it gives a warmer taste
1 teaspoon cinnamon
1 tablespoon flour
Put these in a bowl and stir. Then, butter lightly a 6 cup shallow baking dish (I only have one dish...so it fits everything! I honestly don't know what it holds, but the book recommended this size dish :))
In the now empty bowl, put 2 tablespoons packed brown sugar (I use the sucanat)
3/4 c rolled oats
1/2 cup chopped walnuts (I have used pecans, almonds and anything tasty like that)
3 tablespoons butter, melted
Mix together and sprinkle on top of the berries. Bake crisp in a preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. Let stand for 10 minutes before serving.
**I swap the amount on the nuts and oats, too, but just because I like the nuts and fruit together. I also recommend watching it, depending on your dish, because it can brown faster than that 40 minutes. Like I mentioned in the beginning, I swap fruit depending on what I'm in the mood for and what is in season - or just what happens to be in the house when I want this. I have used pears, peaches, dried fruit like cranberries or raisens.
Enjoy!!