I’ve gotten into the habit of baking something each Sunday since the weather has started to turn cold, so I’m going to see how long I can keep it up for. I’m not an overly accomplished baker, but I would really like to be! I’m hoping this personal challenge will get me there.
Today’s baking was my first attempt at making apple crisp (or any sort of crisp) – and it was SO easy! It’s like a pie, but without a bottom crust. One less step! It probably took me 20 minutes, max, to put it all together while dinner was cooking, then I popped it in the oven and we had a warm, delicious dessert to savour fresh from the oven after dinner. Amazing and so simple.
I wouldn’t have thought that strawberries were in season this time of year, but lo and behold I saw several stalls displaying them at the farmer’s market this past Saturday (and it’s a local farmers only market)! Who knew? I had been planning to make another apple dessert, but when I saw the strawberries, I knew I had to add them as well. But… they were a little pricey. So that’s why there are more apples than strawberries.
1/2 cup rolled oats
2/3 cup Red Fife flour (more on Red Fife here, but you can also use whole wheat flour)
3/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp vanilla extract
1/3 cup butter, cut into cubes
2 cups sliced strawberries
3 cups sliced apples
1 tsp fresh-squeezed lemon juice
1. Slice apples and strawberries and mix in a 9 x 9 baking dish. Sprinkle with lemon juice.
2. In a food processor, combine oats, flour, brown sugar, cinnamon and nutmeg. Pulse to combine. Add vanilla and butter, process until a crumbly texture forms. (If you don’t have a food processor, you can just mix them together. Using softened butter will help.)
3. Sprinkle crumb topping over fruit.
4. Bake at 350 for about 45 minutes. (I accidentally left mine in for an hour… it turned out fine, but the fruit was extra mushy. I so I suggest reducing the cooking time if you want firmer fruit, and lengthening it if you prefer the fruit to cook down more.)