All Roads Lead to the Kitchen: crisp

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

serves 4-6

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.

I am sharing this post with:

I know I often mention how I bring food over to share with the neighbors. Well, that's not a one way street...they bring me food, too! Hooray for food-bringing neighbors! Usually it's a gorgeous mushroom they've foraged or some game they've hunted or some fruit or veggie from a relative who grows tons and always organically, I might add. This is all aside from the open invitation to their garden goodies. Yes indeedy...I have some amazing neighbors. I will overlook the fact that they throw their verdolagas into the compost. A few weeks ago, they offered up an overflowing bag of pears. I should say they asked me if I'd like some. Ummm....how many times do I have to tell you to stop asking...I will ALWAYS say yes. Just unload all the food you want on me. I promise I won't turn it away! One of their relatives has six pear trees on his land and doesn't eat ANY of the fruit they bear. What a shame. The upside is that I was gifted with some of the beautiful, imperfect, bug-holed (ie. organic, un-sprayed...and no spray is good...hence, beautiful in my eyes) yellow pears!

Skillet Pear Crisp

from Mexican Everyday by Rick Bayless

serves 6

4 oz. unsalted butter, softened (and divided)

2 pounds pears, cored and peeled (if desired...I didn't desire), cut into ½" slices

½ c. plus 2 Tbs. white sugar (divided)

2/3 c. whole wheat flour

½ c. packed dark brown sugar

½ tsp. ground Mexican canela (cinnamon)

½ tsp. salt

¾ c. (3 oz.) toasted pepitas (pumpkin seeds)

Preheat oven to 400° F. Set a 10" skillet w/ ovenproof handle over medium heat and add 2 tablespoons of the butter. When it begins to brown, add the fruit. Sprinkle with 2 tablespoons of of the white sugar. Cook, stirring regularly, until fruit is soft and most of juice as evaporated and it's beginning to brown, ~10 minutes.

While fruit is cooking, stir together flour, remaining white sugar, brown sugar, cinnamon and salt in a medium bowl. Add remaining butter, working in until homogeneous mixture is formed. With a spoon, stir in pepitas.

Crumble the streusel topping evenly over cooked fruit mixture. Slide skillet into oven and cook for 10-15 minutes, until topping is crispy. Serve warm or at room temperature.

...and yes, I did return the favor by dishing some up and bringing it back to my neighbors. Hopefully that's incentive enough to keep them offering up good bounty!