Posted by: Anonymous Me | October 28, 2011

The Return of Food Friday!

Having subsisted on potato salad and baked beans for the past several months, I have finally returned to trying new recipes (worth sharing)!

This week: fruit crisp!

Fruit Crisp
from Elaine at RavenWind Ranch

~ 2 or more cups of thickly sliced/coarsely cut apples, plums, rhubarb, peaches, blueberries, or combination thereof (I used apples this time, and 2 cups ended up being about 6 small apples cut into chunks.)
~ 2-4 tbsp of any kind of flour, regular or gluten-free
~ 2-3 cups rolled oats
~ 1 tsp cinnamon
~ 1/2 tsp nutmeg or mace
~ 1/4 tsp cardamom
~ 1/4 cup dark brown sugar
~ 1 egg
~ 1/4 tsp baking powder
~ 3 tbsp butter
~ 1 tbsp frozen orange juice concentrate – only if using blueberries

1 – Preheat oven to 325 degrees F. Place 1 quart baking dish in oven with 3 tbsp of butter until butter melts. Remove from oven and set aside.
2 – In a medium bowl, toss flour and fruit.
If using rhubarb, also add 1/4 – 1/2 cup of brown sugar.
If using blueberries, also add 1 tbsp frozen orange juice concentrate.
3 – In another medium bowl, toss all the other ingredients together, including the melted butter from the baking dish, mixing lightly with a fork.
4 – Place fruit in the warm baking dish and cover with oat mixture. Bake at 325 for 30 minutes or until top is crisp and fruit is bubbly. Serve warm with yogurt, ice cream, whipped cream, or plain.

My Modifications:
I was out of cardamom, so I subbed ginger.
2 cups of oats is a LOT, so I used about 1 1/2 cups.
Y’all know I have the hugest sweet tooth, so of course I increased the amount of dark brown sugar to about 1/2 cup and also added an equal amount of light brown sugar.
I wanted more of a comingling of fruit and oats so I mixed both together before I put it in the oven dish.

The result: NOM deliciousness! I ate the whole thing for breakfast! SOOOO good!

A great recipe for fall!


Me 😀


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