Thursday Night Nicoise Salad

Thursday Night Nicoise Salad
Allow all of your salad stars to shine on their own. Dress each component of your salad individually and pile onto a platter. Simple food is just so darn pretty. Make something like this whatever you have on hand!

Tuesday, March 15, 2011

Fresh Fruit Crisp - Easier Than Pie! Way Way!

Here's the formula. This is so friggin' easy. I learned the basics from an old Betty Crocker cookbook (from the 70's) and I have simplified, adapted, enjoyed, shared, eaten and served it over and over again with much success. Teri makes it often too, with fresh pears from the Brenner "Back 40". I taught her everything she knows. (OK, not the zucchini pies).........

Topping Ingredients:

1 cup of old fashioned rolled oats (you know, oatmeal)
3/4 cup of brown sugar (I sometimes use less)
3/4 cup of flour
1 stick of butter, slightly softened (salted or unsalted - doesn't matter)
pinch of salt
handful of nuts if you have them (just break them up in your hands and toss them in)
pinch or more of cinnamon (if you like) (I like)

Toss everything into a bowl (except you may want to add the nuts last)..... Mash with a fork, a pastry blender or God's gifts at the ends of your arms.....until everything is well incorporated and the butter is mashed up into small pieces and coated with the dry ingredients..... add the nuts.

The fruit: Seriously, I would try ANYTHING. SSShhhhh, don't tell anyone. It's a SECRET. OK. Ideas for y-o-u! Blueberries. Any berries. Apples. Pears. Nectarines or peaches in season. Right now, try some Granny Smith apples since they are nice and tart. Toss in a handful of dried cherries (OMG, really tart, chewy and delicious). Whatever you're into. It's hard to screw this up. The pictured serving above was mostly berries. Fresh blueberries, fresh raspberries, a few fresh strawberries and one Pink Lady apple that I peeled and cut into chunks since I needed a little more fruit. My fruit to topping ratio would have been a little off (like moi') without the apple.

If you use all berries, I'd toss in a tablespoon of flour and just toss them about.... just to prevent a really drippy, juicy, runny crisp. If you use apples, no need for flour. I like to squeeze some fresh lemon juice on the apples and then sprinkle them with some cinnamon. It will keep them tasting nice and bright. Any dried fruit like bits of apricot or dried cranberries or raisins can be added to these great desserts.

So, place your favorite fruit(s) in a glass baking dish. I use a Corningware French White round baking dish with straight sides (like a souffle' dish). You can use whatever fits. You really can't go wrong. No messy prep needed. Toss the fruit in the dish. Add a spoonful of flour if it's berries and you'd like the juice to thicken a bit. Don't add flour to other fruits. It's not necessary. Dump the topping onto the fruit. Pat down slightly. Bake in a preheated 350 degree oven for 30 to 45 minutes. Less time for shallow baking dishes. More time for deeper dishes. I usually bake mine for around 35 to 40 minutes. Serve warm with vanilla ice cream, a swirl of regular cream, a dollop of Greek style yogurt or some homemade whipped cream. Or naked. For breakfast, you can warm up a nice bowlful and top it with yogurt. It's pretty healthy (don't worry about the butter - or the brown sugar) . . . Just think . . . Oatmeal!

Keep this recipe in your repertoire because you can make it in a pinch for a homey and comforting delicious dessert. You'll memorize the recipe and even if you don't, you can change it up and it will STILL taste great. Crisps, unlike pies, are very forgiving. I like that about them. See what you have in your fruit basket or the drawer in your fridge and throw one together. Call me. We'll have tea. If not, I'll forgive you. I already do. Very forgiving. Just like the crisp.

LOVE YA,

Katie






4 comments:

  1. thank you very much for your wonderful words on my blog, I really love your recipes ...
    kisses

    via delle rose

    ReplyDelete
  2. I just made this with fresh peaches, nectarines, and Italian plums. It's still hot from the oven -- haven't tried it yet. May i quote you as my source?

    ReplyDelete
  3. Hell Yeah! Hi Nancy - I hope that crisp turned out to be perfect! Peaches, nectarines and plums sound like a delectable combination. Please let me know how it turned out.

    Bon Appetit my friend,

    KT

    ReplyDelete

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