Sunday, July 5, 2009

Fruit surplus in the haus.


"Is that even possible? To have too much deliciousness?" you fruit-lovin' Fruity Mcfruitfruits might ask.

I say HAIL TO THE YES! Large quantities that even our family of 5 (plus Gramizzle) cannot finish = large rottage. So I made an apple crisp yesterday for the 4th festivities; some of our apples were even getting shrively with age :( Today, I made a white nectarine and cherry crisp. It was a good way to use some leftover topping and the not-so-sweet (and rock-hard) white nectarines we have too many of. Grabbed some cherries I saw lying on the counter and voila.

Let me tell you. The crumbly topping is so easy to put together, and the way it gets crispy, golden and aromatic (from the cinnamon) when baked is divine. Then imagine that goodness ON TOP of some sweet and tender slices of your favorite fruits bubbling in their own juices. PARTY IN THE MOUF, SON. Top things off with some ice cream (O, WOE! We were all out) and then your mouth's hostin a flippin' party with magical unicorns.

And bohemian gypsies. They know how to partay.

Ignore the background hahaha :)

Fruit Crisp

The most vague but useable recipe ever!

Slices of fruit, enough to fill about 2/3 the depth of baking dish (apples, blueberries, cherries, peaches, strawberries, etc)
1/2 cup brown sugar
1 stick unsalted butter, cold
1 cup all purpose flour
a handful of oats (I have found that instant/rolled is fine)
a pinch of salt
a handful of nuts (optional, but I like toasted walnuts)
some granulated sugar (optional)
a sprinkle of cornstarch
a splash of mild-flavored fruit juice (such as apple juice) or water

Preheat oven to 375F. Place slices of fruit in a bowl with a small dash of cinnamon, a splash of juice or water, a sprinkle of cornstarch and some spoonfuls of granulated sugar IF NEEDED (as in, the fruit is sour or not ripe enough). If fruit is overly ripe/sweet or mushy, you can add a splash of lemon juice to brighten flavor. Toss until fruit is evenly coated. Pour into baking dish (I believe mine was a 9-inch) and press with fingers to ensure evenness.

For topping: Cut butter into flour until mixture has a crumbly texture. You can do this by pulsing them together in a food processor, or just slice butter into tiny cubes and mix thoroughly w/ flour. Add brown sugar, oats, nuts, about 1/2 tsp of cinnamon, and a pinch of salt. Mix until just combined.

Top baking dish with an even layer of topping and bake in the oven until golden and bubbly. Time depends on type of fruit, but I'd say about 30-45 minutes.

Random food fact: A hard-boiled egg will spin perfectly on its side while a raw/undercooked egg will wobble this way and that. This is definitely a trick I use when I'm not sure an egg from my fridge has been boiled by someone or not!



  1. your blog is an interesting combination of youthful enthusiasm, martha stewart and straight-out-da-hood ebonics. kudos.

  2. Hm I think I may try that :)

  3. thanks dooly :)

    joanne- what have you been eatin' these days? i was wondering what i'd live on once i moved into xr.. and i honestly have no idea. haha

    jenn, you should!