If you’ve read my blog for any amount of time, it’s probably abundantly clear that I don’t have much of a sweet tooth. All of my recipes are usually things I make for lunch, dinner, or snacks, because that’s primarily what I cook around here. In fact, it’s quite rare that we ever have fresh baked goods or homemade desserts on hand — while I love working with pastries, I actually don’t really love keeping that kind of stuff around the house.
But every now and again, I get a hankering for something sweet and homemade, and then I always regret not keeping a better baking pantry. Fortunately, if you have a few simple staples and whatever fruit is in season, you can always whip up a quick little fruit crisp for yourself. I love making variations of this recipe throughout the year — with cherries in late spring, stone fruit like peaches and nectarines in the late summer, apples and pears in the fall. You can vary the texture of the crumbly topping by adding oats or chopped nuts, and also control how sweet it is by adjusting how much sugar you add (great for people like me who prefer sweet-tart to sweet-sweet). And, you don’t even need fancy baking equipment to make a single serve version of this…just use an oven proof bowl or mug if you’re really in a pinch!
Earlier this week, on a quiet afternoon at home with the weather in the 50s, I grabbed an apple we had sitting in the fridge and created the simplest version of my fruit crisp recipe. It’s funny, I’m not one to munch on an apple most times of the year, but during the fall, there’s something so delightful about cutting through a fresh pomme. It makes a crunching sound that’s not unlike walking on autumn’s dried, crisp leaves. Delicious as it was, I had one single regret: that I didn’t have a scoop of ice cream to go along with it. Don’t make the same mistake I did!
Here’s the easy recipe: Read more »