A special request from my friend. I originally posted this with no pictures. But, I couldn’t stop thinking about that fruit crisp, so I decided to make some. I made cherry-raspberry crisp. Yummy! Tart and sweet with a crumbly oatmeal topping. As I was
eating the topping all by itself thinking about the topping, I realized that it’s just like a super crumbly oatmeal cookie.
This is the topping I use for a tasty baked fruit crisp. I’ve made it with wild blackberries that I gathered, with cherries from the farmers’ market, with apples and cranberries in autumn, or with peaches in the summer. It works with any fruit. I really can’t think of a fruit that it wouldn’t work with.
To serve, just eat it warm and plain from the oven. Or, top it with vanilla ice cream or whipped cream. (I bet it’d be great with a little crème fraiche). Heck, as a midnight snack cold from the ‘fridge it’s great too. Oh, it’s also great for breakfast as well!
- 1 cup brown sugar light or dark will work – use whichever you have
- ¾ cup all-purpose flour
- 8 tablespoons unsalted butter room temperature
- 1 cup old-fashioned rolled oats
- ½ teaspoon cinnamon
- 1 cup pecans chopped (optional)
- Whisk the sugar and the flour together in a large mixing bowl. Add butter, cutting it in with a pastry blender or a fork until the mixture is crumbly. Add oats, cinnamon, and pecans (if using); blend until clumps form.
- FOR THE FILLING
- Approximately one pound of fresh fruit. But, if you have more or less, that’ll work too. If you have a lot less you can cut the topping in half.
- If your fruit is particularly tart, you may want to add ¼ to ½ cup granulated sugar, but I rarely, if ever, do this step. If your fruit is particularly liquidly, like strawberries can be, and you want to thicken it, stir in 1/8 cup of quick-cooking tapioca. Some recipes will tell you to add the sugar and tapioca to the fruit and wait ½ hour for the juices to start; I don’t usually do this step. I like the way the fruit comes out when I just place it straight into the oven.
- Preheat oven to 350°.
- Place the fruit in a 9x9 or 13x9-inch dish (depending on how much fruit you have), and top with the crumble. Bake in a 350° oven until filling is bubbling thickly and topping is brown and crisp, about 30-40 minutes, depending on how much fruit you have. Let cool at least 15 minutes before digging in (otherwise you’ll burn your tongue; trust me on this one!).
Heavy cream provides both the fat and the liquid in this simple scone recipe. I’ve tried many scone recipes over the years, but this one from the Joy of Cooking is the best one I’ve had. It’s easy, simple, extremely tasty, and adaptable to whatever flavors you want to use. Candied ginger would be great in it, as would blueberries, cranberries, cherries, apricots, lemon zest, or orange zest. Generally, I use dried fruit, but I think fresh fruit will work as well. Just know that your fruit may “bleed” a little more, and your final scone may have more color in it than you’re used to.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup fruit
- 1 ¼ cups heavy cream
- 1 teaspoon grated orange zest optional
- Preheat the oven to 425°.
- Whisk dry ingredients (flour through salt) in a large bowl. Lightly toss fruit into dry ingredients to separate the pieces of fruit.
- Mix the heavy cream and zest (if using) into the dry ingredients with a fork or wooden spoon just until the dry ingredients come together. Gather the dough into a ball and knead lightly against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere, and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-ich round, about ¾ inch thick. Cut into 8 to 12 wedges, and place at least ½ inch apart on a large ungreased baking sheet.
- Brush the tops with 2 to 3 teaspoons cream, milk, or melted butter. And, sprinkle with turbinado sugar (sugar-in-the-raw) if desired (it makes a pretty presentation if you do this step).
- Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.
Be sure to mix the dough quickly and gently to avoid tough scones. And avoid overbaking.
You could also top a coffee cake with fresh fruit, put the cinnamon crumble on top of the fruit, & bake it as usual. (Heck, this could be done with a box of yellow cake mix.)