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Posts Tagged ‘crisp’

by Caitlin Saniga

Boozy Asian plum and cherry crisp

The fruit in my crisp ended up being a bit on the tart side. (Don’t worry, I added more sugar in this recipe to correct the problem.) My solution was to drizzle a spiral of honey on the plate before serving up the crisp. It was so pretty and definitely did the trick!

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by Caitlin Saniga / photo by Joel Hawksley

Peach berry crisp with walnut crumble

I’m used to Baboo’s version of a crisp, which uses rolled oats and lots of butter. This version with chopped walnuts and a drizzle of walnut oil was a nice change of pace. I hardly missed the oats.

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by Sarah Steimer

I was in the mood for something a little cozier for breakfast one morning that I worked from home, rather than my usual spring/summer yogurt and fruit. This was a more summery (and breakfast-y) twist on apple crisp. You can get the crisp topping prepared the night before so you can just pop in the oven quickly in the morning as well.

I was in the mood for something a little cozier for breakfast one morning, rather than my usual spring/summer yogurt and fruit breakfast. This was a more summery (and breakfast-y) twist on apple crisp. You can prepare the crisp topping the night before and refrigerate for a faster morning as well.


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by Sarah Steimer

A lemon-tinted crisp for breakfast or dessert.

Filling:

  • 5 cups of blueberries (frozen or fresh — thaw if frozen)
  • 4 tablespoons of sugar
  • 3 tablespoons of flour
  • 2 tablespoons lemon juice
  • 1/4 cup of lemon balm

Topping:

  • 1/2 cup of oats
  • 1/2 cup of brown sugar, packed
  • 1/4 cup of flour
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 cup of butter
  • 1/3 cup of chopped walnuts
  • zest of half of a lemon

Combine ingredients for filling and place in a 9-inch pie dish. Combine all ingredients for the topping except the butter. Cut in butter a little at a time and use your hands to combine and create create a sort of crumbly, streusel-like

My blueberries were frozen, but at least my lemon balm was fresh.

consistency. Add this to the top of the filling, covering completely.

Bake at 375 degrees for 30-35 minutes or until golden brown on the top. Let cool on a rack for about 10 minutes.

Recipe adapted from: Better Homes and Gardens New Cookbook

Photos: Sarah Steimer

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