This was a weird week.
First of all, it was short.
And “short week” sounds good on paper but can be tricky.
It feels like bad news is coming from everywhere.
I managed my stress this week with salty potato chips, a few tears and prosecco.
This puff-inducing combination does not make for a good overall look.
I woke up with hair like Marge Simpson.
And my face? Well, lets move along to the recipe now, shall we?
This gem by another name is called “Clean Out the Fridge Fruit Crisp.”
And it’s practically guaranteed to cheer you up.
Next time you have more fruit than you can eat hanging around, here’s your go-to.
Maybe you have a couple of sad-looking apricots, and some melancholy blueberries. Are the cherries pale and depleted? Maybe the raspberries are a little tired but the nectarines are still frisky?
Chop them, pit them, peel them and throw everybody in the pool.
Give them the love they deserve with fresh lemon zest and the sweet scent of vanilla. Toss them together carefully – you don’t want to upset them.
We’ve talked about my intense love of crispy dessert toppings before, and this is another version for your repertoire. It’s adapted from Ina, and it’s good. Maybe “good” isn’t a big enough word.
I’ll tell you straight-up this makes more crisp topping than you will need.
This is a not a bad thing.
What I do is freeze the topping I didn’t use for the next time. Nothing fancy needed- a heavy plastic bag will do, and I’ve used it up to 60 days later.
So next time the strawberries are a looking a little worn out around the edges? You’ll have a quick, easy, delicious plan.
- Heat oven to 350 degrees
- Butter a 9.5 deep dish pie pan or similar size
- You'll need 6 cups of fruit total, I used:
- Nectarines, pitted and cut in 1" cubes
- Cherries, pitted and used whole
- Blueberries, rinsed and dried, whole
- Raspberries, just straight out of the basket so they keep their shape
- Strawberries, stems removed and sliced in half or quarters
- 1 teaspoon vanilla
- 3 tablespoons unbleached all-purpose flour
- 2-3 tablespoons of sugar (I used 3, some of my fruit was a bit tart)
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 cup oatmeal
- 2 sticks of cold unsalted butter, cut into pieces
- MAKE THE FRUIT FILLING:
- In a large bowl, place all the fruit.
- Add the vanilla, the flour, sugar, lemon zest and lemon juice, and toss very carefully together. I use a large wooden spoon for this.
- Spoon into the baking dish, and sprinkle on 2 1/2 cups of the topping as noted below.
- MAKE THE TOPPING:
- In a food processor, combine the flour, sugars, cinnamon, sea salt, oatmeal and butter. Process in the pulse mode until combined and the mixture lumps together.
- This will make about 5 cups of topping. Use 2 1/2 cups for this recipe (over approximately 6 cups of fruit) and freeze the remaining topping in a plastic bag or freezer-safe container. The topping is good for at least 60 days, and can be used straight out of the freezer.
- BAKE THE SUMMER FRUIT CRISP:
- Place the fruit crisp on a large baking sheet on the lower third of the oven and bake for 40-45 minutes, until the topping is light brown and crisp on the edges.
- Serve with whipped cream or ice cream.
Source: Studio Delicious