I hope all my teacher friends had a great first day back (well – if you are from my parts, I know some already went back). To those who had kiddies that went in for their first day, I’ve liked seeing all the “First Day” pictures. Next year is Max’s turn!
Easy Fruit Crisp
Right now there are some great summer fruits available from my local farm and from other Ontario farmers. I tend to buy a basket or two of fresh Ontario fruit a week – but I don’t always like to eat 15 peaches on their own. What I have been doing lately is making fresh fruit crisps using whatever I have on hand.
It is really easy to prep and bake – making it the perfect dessert or even an “after kids go to bed” snack.
- Fresh fruit – your choice! I have been using peaches and strawberries lately. I have also used blackberries, raspberries and apples.
- Cinnamon – about a 1/4 teaspoon
- 1 cup flour
- 1 cup sugar – you can choose brown or white. I mix half and half
- 1 teaspoon of nutmeg
- Zest of a lime and lemon (optional)
- Stick of butter
1. Wash, peel and slice your fruit. It doesn’t need to be perfect. I have my baking dish on hand so I know how much fruit to prepare. Fill a pie baking dish with your fruit. Sprinkle your lemon/lime zest and mix (this is optional). Put aside
2. In a ziploc bag combine all your dry ingredients (cinnamon, sugar, flour). Shake together
3. Decide how much ‘crisp’ you want. Sometimes I use the whole bag, sometimes I use half. It really depends on the size of your baking pan. Half a bag will be enough to cover a 10″ round pan. If you have a large rectangular pan, you will probably need the whole bag. Put your decided amount of dry mix in a bowl and combine with enough better so that the mix is moist and crumbly. If you are using the whole bag, just throw the butter in the bag. Place crisp mix on top of the fruit.
4. Bake at 350C for about 30 minutes or until the fruit is boiling and the crisp is brown.
5. Cool and enjoy. A scoop of vanilla bean ice cream would be delightful with this dish.