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Fruit Crisp

23-Sep-2005
I have a lot of fruit around the house that I’ve been collecting faster than I’ve been eating.  Add this to the baskets of tomatoes I have sitting on my countertop and you get a perfect environment for fruit flies. 
 
For me, they are inevitable at this time of year.  No matter how hard I try to watch my hundreds of cherry tomatoes there are always one or two (or three or four) that escape my detection and split, drawing those irritating little pests like crazy. 
 
But this post isn’t exactly about fruit flies – but it is about trying to remove all the stuff they find so yummy and get them under control! :-)  Especially since I’m having people for brunch on Saturday morning – the fruit fly effect is not one that I want to inflict on my guests!  
 
 
So I have begun reducing the fruit I have sitting around in a serious way.  Yesterday I decided to make a mixed fruit crisp.  I started with four beautiful, deep purple plums – even the insides were stained red.  They were sliced into 1/2" slices and tossed in a little casserole. 
 
Next came just one peach – but this peach weighed almost a pound!  It was gigantic!  I dipped it in boiling water for a few seconds, so that I could remove the skin, then sliced it up and added it to the casserole. 
 
 
 

Next, I decided on a whim to add some dried cherries that I had. I added a handful or two to the casserole and then mixed it all up, being careful not to break or bruise the peaches and plums. 
 
Now this fruit was so juicy and ripe that I really should have mixed in a bit of flour or cornstarch at this point, but I didn’t.  Not a great decision, as I’d find out a little later. 
 
  
 
 
The final step was to sprinkle some of the crisp topping over the fruit before placing the casserole in the oven. 
 
This topping is easy to make and you can make up a big batch, use some and then freeze the rest.  Then if you want to throw together a little crisp you just slice up a little fruit, pull some topping out of the freezer and you are good to go! 
 
As I mentioned above, you may or may not need to add a little thickener to your fruit, but today I should have.  The final product was beautiful right out of the oven, but there was too much juice and even after the crisp cooled it was really runny. Also, depending on the fruit and your preference you may want to toss the fruit with a little sugar.  I tend to prefer my fruit kind of natural and there’s enough sugar in the topping for me but that may not be to everyone’s taste.  
 
Anyway, make up a batch of this topping, put it in your freezer and next time you have fruit that’s getting a bit on the ripe side you’ll be ready to just slice it up and make a little crisp! 
 
Fruit Crisp Topping
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1/2 cup chopped walnuts (or any nut)
3/4 tsp. cinnamon
3/4 tsp. ground nutmeg
1/3 cup butter
 
Mix all dry ingredients until evenly blended.  Add the butter and mix until crumbly.  (If using a food processor, make sure not to over mix as you can easily turn this into a paste!)
 
6 Comments
  1. PATRICIA permalink
    23-Sep-2005 2:48 pm

    I simply had to have this recipe and the one before. Great stuff. Thanks for the post!¸..· ´¨¨)) -:¦:-,,;;*¸.·´ .·´¨¨))..,,,;*;,….()…..((¸¸.·´ ..·´ -:¦:- ,…..l__l…..;*;-:¦:- ((¸¸.´* ~.,…….l__l…….;*;~ Good Afternoon,..·´¨¨)) -:¦:-..;;,……l__l………;*;~ Holding the Faith,((¸¸.·´;,,\’;..,.,…,(*^__^*)P..~ -:¦:- ~ Jossie ~

  2. 24-Sep-2005 6:01 pm

    Love this site. Your entries make my mouth water! The photos are great too. Good stuff.Cheers,BH

  3. Culinary permalink
    25-Sep-2005 10:42 am

    Thanks to both of you! Jossie: Glad to see you are up and surfing! :-) BH: Seems like our paths should cross here in Seattle and they probably have we just didn\’t know it! :-) Nice to see your posts on Chi-town. I used to travel there frequently but haven\’t been for some time. I\’ve been thinking I need to plan on long weekend there – I\’ll use your posts for ideas of places to go! :-) ~ B

  4. John permalink
    22-Mar-2008 12:23 pm

    Can you recommend a substitue for the flour? My wife is can\’t eat gluten from wheat.

  5. Culinary permalink
    24-Mar-2008 7:10 am

    Hi John,
    If you happen to live near a Trader Joes, they generally carry a ground nut "flour" made entirely from nuts.  The variety of nut varies – I\’ve bought both hazelnut and almond – and I have looked recently but I think this would work well as a substitution.  I\’m sure you can find ground nuts in other places, too.  Or you can make your own by grinding nuts in a food processor.  If you do that, just go slowly because they can easily go to paste and you don\’t want that! 
     
    Also, you may be interested in checking out Gluten Free Girl.  Shauna has created/adapted many recipes and actually now has a cookbook out. 
     
    ~ B 

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