I think I've mentioned before that when given the choice: Pie or Cake...I'm gonna choose pie 97% of the time. I just love a warm slice of pie (especially a fresh fruit pie...although I can't turn down a slice of pecan) with a cup of coffee. A la mode, usually. And I've always considered cobblers, crisps, crumbles, bumbles and the like in the same category as pies. Whether right or wrong, it's just the way I think of them. If you're not one to make pie crusts...or if you're in a hurry...making a crisp is a fantastic option. You still get that warm, oozing fruit but without the extra time and patience it takes to make a crust. Not that I think making a crust is especially difficult or time consuming, but I know there are those of you who do. Plus, this version uses the sweetness of the fruit and nothing else but a minimal amount of sugar in the crispy topping, so it's kinda like eating health food and not even knowing it. Wouldn't you agree?
Peach & Strawberry Crisp/Crumble
While I used peaches and strawberries for this crisp, you can use 4 cups of any fruit or berry you like or a combination. You can also use frozen fruit in place of fresh, if that's what you have...but you may need to tack on another 10-15 minutes of baking time if you do.
adapted from My Father's Daughter by Gwyneth Paltrow
2 c. sliced peaches (peeled, if you wish)
2 c. strawberries, larger ones halved
¼ c. + 1 Tbs. whole grain spelt flour
1 c. rolled oats
¼ c. brown sugar, packed
¼ tsp. ground cinnamon
4 Tbs. unsalted butter, at room temp.
Preheat oven to 350° F. Toss your fruit with the 1 Tbs. of spelt flour in a 9" pie plate. Combine the rest of the ingredients in a bow and mix with your hands until it comes together in pea-sized crumbles. Sprinkle the topping evenly over the fruit and bake for ~45 minutes, or until the top has browned and the fruit juices are bubbling up around the edges.
This is awesome served warm with a scoop of cold ice cream. And personally, I don't even mind serving my kids a big plate of this for breakfast.