Making Crisps

Almost a year ago, I wrote a post recommending Shauna Niequist’s latest book, Bread and Wine. One of the recipes that I have made twice in the last month, which I didn’t include in the post, is Blueberry Crisp.  This recipe should be standard fare in any home cook’s repertoire. It is easy. It is versatile. And it is healthy.

Don’t let the name of the recipe fool you. Almost any fruit can be used for this crisp. This past week I used strawberries. I know I shouldn’t be tempted to buy strawberries right now because they are not in season and they don’t taste like a strawberry should, but somehow they land in my cart.  I am tired of my winter rotation of apples, oranges, and grapefruit. Anyway, when I baked the strawberries for this recipe, their natural sugars released in the baking process and the final product was delicious.

What’s even better about this recipe is that it can be breakfast food. Lately, I have been warming a serving (or two) in my cereal bowl and topping it with Greek yogurt. Yum!  Last night I ate it for dessert—warmed, of course,—and with a scoop of vanilla ice cream.  Even Deb Perelman of Smitten Kitchen writes about her love of crisps and their versatility.

This is a year-round recipe—berries and stone fruits in the spring and summer; apples and pears in the fall and winter. Frozen fruit works just as well as fresh. Truly, this is a great recipe to make frequently.

Here’s what you need:

4 cups fresh or frozen fruit—blueberries, strawberries, raspberries, plums, peaches, you get the idea

Crisp Topping:

1 cup old-fashioned oats

½ cup raw, unsalted pecans, halved or chopped (or choose your own nut of choice)

½ cup almond meal (available at Trader Joe’s  or health food stores, or made easily by putting almonds in food processor until fine, but before they turn to almond butter)

¼ cup maple syrup

¼ cup olive oil

½ teaspoon salt

Instructions:

Mix together the crisp ingredients. Pour the berries/fruit into an 8 by 8 pan, and then layer the crisp topping over it.

Bake at 350 degrees 35 to 40 minutes, or up to 10 minutes longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

Serves 4 to 6