So I have something to admit… I don’t have much of a sweet tooth. I generally pass on most dessert in favor of something more savory like cheese. I love cheese. Cake does nothing for me and, in general, I’m not a big fan of “sweets”. I know, you can unfriend me ; I’m a psycho who can’t be trusted.
But I have a couple exceptions and one of those exceptions is a really good fruit crisp. Mmmmmmm. I grew up visiting my grandparents in central California a couple times a year and their area is known for apricots. DELICIOUS, glorious, juicy apricots that make the very best jam, dried snack, cobbler, AND crisp. My grandma made an amazing apricot crisp almost every time we visited and my mom would make it back at home. I even had the honor of making crisp for my grandma’s 90th birthday bash and I was humbled by the compliments of those who had enjoyed her crisp for years!
Now, I’m going to blow your mind. This crisp can be eaten for dessert AND breakfast! SAY WHAAAAAAT?! Yes. If coffee cake and donuts are acceptable breakfast food then a fruit crisp MOST CERTAINLY is too! Here is how you get away with it… instead of topping it with ice cream you spoon a dollop of vanilla yogurt on there. Now it’s suitable for breakfast. You’re welcome.
I live in the Pacific Northwest and one of the best things to come out of our neck of the woods are berries. Raspberries, strawberries, blackberries, marionberries…we grow them to perfection here. I’ve tried to make my crisp recipe with apricots from Oregon and it just isn’t the same so I’ve stuck with berry crisp.
Here’s What You Need:
4 Cups frozen berries or sliced stone fruit (apricots, peaches, plums)
1/4 cup sugar
1/4 teaspoon salt
3/4 cup Old Fashioned Oats
3/4 cup All Purpose Flour
1/2 cup Brown Sugar
1/2 cup (1 stick) COLD butter
2 teaspoons pure vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg (optional)
Here’s How You Do It:
- Preheat oven to 375 and butter a 9×13 baking dish.
- Combine the ingredients in the fruit portion and dump into baking dish.
- Combine all the dry ingredients for the topping in a large mixing bowl.
- Cut the cold butter into cubes and cut into the drying topping bowl. You can do this with either a pastry cutter or fork. Combine the butter with the dry ingredients until well blended throughout.
- Add vanilla and stir.
- Evenly over the fruit with the topping and place in the oven to bake for 30-40 minutes or until topping is golden brown.
- Serve warm with ice cream (for dessert) or vanilla bean yogurt for breakfast.
If you make my recipe please post a photo to Instagram and tag me! @3spoonsofbutter_ta