Receta Peach Apple Crisp
Peach Apple Crisp and Yellow Plum Cherry Crisp
I'm toying with the idea of blogging a "Farmer's Market" shabbos meal, because the Farmer's Market in Teaneck every Thursday is just great in the late summer. I have been perfecting new recipes for baked eggplant, roasted veggies (it seems I can roast just about everything and have it gobbled up!) and fruit crisps, and the first photo I've taken is of last week's peach apple crisp (above). Coming next is yellow plum and cherry crisp (below). This is a far cry from the cranberry crunch side dish that has been gracing the menus of UWS young professional Shabbos dinners for years. Because that fruit came from a can, and is therefore, not fresh, local or interesting to me right now! But it's pretty good in the dead of winter, especially if you use the in-season fresh or frozen whole cranberries.
Photo at left: Yellow Plum and Cherry Crisp
Here's the recipe:
Crust and Topping:
- 2 cups all purpose flour
- 2 cups dark brown sugar
- 1 and 1/2 cup quick cook oats
- 1/4 cup sliced almonds (optional)
- 1 tsp ground cinnamon (this is my favorite: nutmeg, allspice, or pumpkin pie spice would also be delicious)
- 1 pinch kosher salt
- 1 cup (2 sticks) melted trans-fat free margarine (I use Earth Balance Veggy Sticks)
- Filling
- 4-6 cups chopped fresh fruit (stone fruit and berries are best for summer crisps)
- 2 tbsp lemon juice
- 1/4 cup all purpose flour
- 1/4 cup dark brown sugar
- 1/2 tsp cinnamon
Mix the topping/crust with a fork and place half of the mixture in the bottom of a parchment paper-lined pan, and flatten to about a quarter to half an inch. Fill pan with fruit and sprinkle remaining crumble on top.
Bake for one hour or until bubbling at 350 degrees.
Makes one large or two small pans of delicious fruit crisp!