Last fall, with a house full of children and grandchildren and a big bag of apples from a nearby orchard, I set out to make a crisp. I used apples and cranberries, and with the help of 3 recipes in "Oats! -- A Book of Whimsy," a sweet little book by Shirley and Maria Streshinsky, came up with a recipe that everyone enjoyed. For summer I brought out apples, peaches and blueberries. Then I took fresh ginger and boiled it with a little sugar and water, for that zing of ginger among the fruits. —susan g
4 - 6 or more
sugar (preferably Demerara)
Fruit & Topping
apples*, chopped in chunks
peaches or nectarines*, in chunks
quick cooking oats (or 1/2 cup total of either)
small amount of butter to grease the pan, sprinkle of salt
In This Recipe
GINGER: Put the ginger, sugar and water in your smallest pan. Bring to a boil, lower to a fast simmer, cook until the ginger is translucent. (It doesn't take long.)
FRUIT: Put all the fruit in a good-sized bowl with the ginger syrup, brown sugar and cinnamon. Mix it so everything is evenly distributed.
Transfer the fruit to an 8 X 8" pan, greased with a little butter. Sprinkle with a little salt. Heat the oven to 350 degrees F.
CRISP: Cut the sugar into the butter. Sprinkle the oats over, then mix them in with forks (chopping motion) or, quickly so the butter does not get too soft from your body heat, with your fingers.
Break up the topping evenly over the fruit in the pan. Put it on a shelf in the upper third of the heated oven. Let it bake until the fruit is soft and the topping is browned. Check at 40 minutes, but it may take an hour, depending on the oven.
NOTE: The apples were commercial Granny Smith, with a waxed peel, peeled; Braeburn from a local farm -- no need to peel. Peaches and nectarines, unpeeled. Choice is yours.