When I'm not at Work: Fruit Crisp

Fruit Crisp

I don't usually go in for this stuff. I had way too many apple crisps in the 80's and I really thought that I was done with it. However, things change.

This year, so far, has been a year about rethinking my way around the food industry. I've come to realise that I'm slowly trying to extricate myself from it as a consumer... the industry that is. Our eating in the last 6 months has completely changed. We've switched to almost all organic - and that includes our meat (although I think that in future we can revamp that still by creating some relationships with Ontario farmers) - and local as much as possible. Organic meat is more expensive but it means that when we eat meat (which we don't do as often) then it's meaningful and VERY tasty. I've been rethinking how we consume our food and how we waste our food. My goal each week is to have nothing left over from the food box and as little as possible in our compost bin. We usually almost make it and some weeks we actually get there - so that I'm antsy for the food box to arrive on Monday.

With that in mind, I had this fruit that was going to go to waste. The apples were dying, the blueberries were past their prime and the plums were wilting fast. What could I do. Well, I could throw some sugary flour and oats and butter crap on them and bake them. For the kids, they get it with ice cream. If it's just for me, I pour a little bit of heavy cream over it (maybe flavoured with some good vanilla - just a touch) and it's pure heaven. I did use oats in the topping but instead of throwing them in whole I whizzed them for a bit in the blender. It came out quite floury (I'm already thinking about this in a cookie recipe!). That way there was no uncomfortable discussions with kid #2 about what that 'oat' thing was.

So, I guess when it's too blame hot to can the stuff (really though, I've got to get on that more.) and I don't want to stick any more stuff in the freezer then this kind of thing is the way to go. Sure it doesn't contain chocolate but it's summer and this stuff is plentiful and beautiful (imagine this with blackberries - yum) and did I already mention cream??????

Any fruit crisp

serves 4 hungry people or 6 not so hungry

4 - 5 cups of fruit (I would stay away from Bananas, kiwi, citrus, melon - you get the idea)

a little brown sugar (scant 1/2 cup)

a little melted butter

topping

1 1/4 cup flour

1/2 cup oats (you can whiz yours if you like)

dash of salt, cinnamon, nutmeg

1/4 cup nuts (I didn't have but hazelnuts or walnuts would work well - whizzed if you like ;-)

1 cup sugar

1/2 cup melted butter

Preheat oven to 350 degrees F.

In a square 8X8 baking dish put the fruit (sliced if plums, nectarines, peaches, apples) and mix with brown sugar and sprinkle with some melted butter.

In a bowl mix all the topping ingredients except the butter. Once the dry ingredients are mixed then add the butter and mix until it's looking crumbly and the butter is well incorporated. Pour over the fruit.

Bake for about 40 - 45 min or until the fruit looks bubbly underneath the golden crust.

Let it set for a few minutes before dishing up (if you can wait)

Serve with ice cream or cream or devon cream or nothing at all.

When I'm not at Work

Fruit Crisp

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