Apple Raspberry Crisp from Bon Appetit

Apple Raspberry Crisp

I made this in April. It's now November. And I'm finally posting it. Yeah, I'm a bit behind.

But now it's perfect for fall!

This is sooooo easy to make. I just love crisps warm from the oven. Sooo delicious. I brought this to a morning meeting at work.

I got a lot of liquid at the bottom of this crisp. There is 1 Tablespoon of flour in the fruit; when I make it again, I think I'll increase the flour just a bit if I'm using frozen raspberries again. Or, I will thaw the raspberries and drain the juice. A couple of reviewers on Epicurious got a lot of liquid too.

Apple Raspberry Crisp 
Adapted from Bon Appetit

Fruit Mixture:
1/2 cup (100 grams) light brown sugar
1 Tablespoon flour
2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored (recipe calls for them to be thinly sliced, but I diced mine into cubes)
1 cup frozen unsweetened raspberries (unthawed) (I used Trader Joe's) (next time, I think I might thaw the raspberries and drain some of the liquid)

Topping:
1/2 cup (100 grams) light brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced

1. Preheat oven to 350°F.
2. Fruit Mixture: Mix the 1/2 cup brown sugar and 1 Tablespoon flour in a large bowl. Add the apple slices and raspberries and toss them in the flour. Put fruit in a greased 8 x 8-inch baking dish (my dish was a bit bigger).
3. Topping: In a medium bowl, mix together the dry ingredients (oats, cinnamon, salt, brown sugar and flour). Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle topping over filling.
4. Bake until apples are tender and topping is golden brown and set, 1 hour or so. Cool at least 20 minutes before eating. Eat warm or room temperature.

Fresh Peach Crisp for Two

Fresh Peach Crisp for Two

It's Sunday so that means I'm at my parent's house for #breakfastwithdad. My mom heads to church and I hang out with my Dad. We have breakfast, Dad walks with his walker, physical therapy exercises and then a whirl in the wheelchair with me pushing and Cidney the Girl Dog strolling with us through the 'hood.

This morning, I made a Peach Crisp for Two. My parent's kitchen lacks many baking supplies (probably because I took all of them when I moved out more than 20 years ago!) If I do bake at my folks, I often measure things out at my house and then assemble and bake at their house. But this morning I was tired and late so I made it at their house with a single measuring cup. So, the measurements aren't perfect!

This has Peach (Fruit) and Oatmeal (Fiber) so it's totallllly a breakfast food! :) I can eat crisps all day long.


I'm sad that summer is coming to an end. Fewer stone fruits in the Farmer's Market... so until the last peach is picked, make fresh peach crisps!

Peach Crisp for Two
Ingredients:

Fruit mixture:
2 ripe peaches, peeled and cut into chunks
1 Tablespoon flour
1 Tablespoon sugar
Couple dashes of ground cinnamon

Topping:
1/2 cup flour
1/2 cup oatmeal (I used old fashioned oatmeal)
1/3 to 1/2 cup packed brown sugar
3 Tablespoons cold butter

1. Preheat oven to 350 degrees
2. Mix together the fruit, sugar, flour and sugar in a small bowl. Place mixture in two ramekins.
3. Using your fingers or a fork, cut the butter into the topping ingredients until it is crumbly and holds together slightly when squeezed.
4. Divide topping on top of fruit mixture.
5. Bake for 30-45 minutes (depending on the size of your ramekins), until the fruit is bubbling.

My dad and I split one of these for breakfast and I'll leave the other one for my mom and dad's dessert tonight!

Apple Crisp

Apple Crisp

This is the "Scheduled For Thanksgiving Day But Turned Out To Be A Post-Thanksgiving Apple Crisp."

I planned to make this at my parent's house on Thanksgiving Day. After cooking the turkey, I planned to place a fresh apple crisp in the oven and the whole house will begin to smell of apples, cinnamon and sugar. Cue the Hallmark Channel-like food memories. But I was 3/4 of the way to my parent's house and realized I left the topping I made in advance in the freezer.

(Don't worry, I did remember to bring a beautiful Kings Hawaiian Paradise Cake to Thanksgiving so we were fine!)

Thus, this became a Monday Morning Meeting Apple Crisp!

I used Martha Stewart Living's Apple Crisp recipe. I wanted one with oatmeal (you know, so we can pretend it doesn't have a stick of butter..."Hey, it has Apples and Oatmeal! Can't be that bad....")

If you can remember to bring the supplies, this is a easy recipe to bake during a dinner party! The house will smell awesome. You can bring a bag of apples, peel and chop them on your host's kitchen, toss with some cinnamon sugar, and top with your pre-made oatmeal and butter topping.

I brought this to the meeting yesterday, and six of us ate 90% of it in one hour. Luckily, Thanksgiving eating has expanded our tummies! :)

It's very versatile...next time, I think I'll use a mixture of apples and pears...and maybe toss in a few cranberries!

Recipe: Apple Crisp
Adapted from Martha Stewart Living

Topping:
3/4 cup flour
1/4 cup packed light brown sugar
1/2 teaspoon salt
2 tablespoons granulated sugar
8 tablespoons (one stick) unsalted butter, diced into cubes
1 cup old fashioned oatmeal (not quick cooking)

Apple Filling:
3 pounds apples, peeled, cored and cut
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees.
2. Make the Topping: In a large bowl mix together flour, sugars, and salt. Cut the butter into the flour using a pastry blender, two knives, or your fingers until the mixture has pea-sized butter pieces. Add the oatmeal to the bowl and use your hands to squeeze the mixture together until large moist chunks form. Place the topping in the freezer to chill while you prepare the filling.
3, Make the Apple Filling: Peel, core and cut apples into chunks. Place in a large bowl and toss with lemon, cinnamon, and sugar.
4, Butter a 2-quart baking dish. Place the apple mixture in the baking dish (including any juices) and top with the oatmeal topping. It's best to place the baking dish on a parchment lined baking sheet in case juices overflow. Bake until the top is golden brown and you can see apple juices bubbling underneath. Depending on the size of your pan, this could be from 50-65 minutes. Let cool at least 10 minutes before serving so the juices have a chance to firm up. Serve by itself or with whipped cream or ice cream. It's great served warm from the oven or microwaved it a bit before serving.

Old-Fashioned Apple Crisp with Cherries (Barefoot Contessa)

Barefoot Contessa's Old-Fashioned Apple Crisp with fresh cherries (and Jake, the cat)

I'm in DC visiting my friends Racheal and Lee who used to live in Los Angeles. She is on modified bed rest for her first pregnancy, her husband is on a business trip, and we are hanging out having a slumber party with pizza deliveries, take-out, naps, and lots of cable TV and movies (you know, all for the welfare of the baby...)

For dinner, I made a roast chicken with potatoes and carrots. Seriously, there is nothing better than potatoes roasted in chicken drippings. Yummmmmmy! However, the only problem was that I put the 4 pound chicken on the roasting pan upside down. When I tried to be cool and carve said chicken on Racheal's yet-to-be-used-but-received-three-years-ago-at-their-wedding meat cutting board (with "meat juice" border), my knife just keeps hitting bones. I mumble to myself, "This chicken is like me. No breasts." Luckily, I finally turned it over and found the hooters.

I used granny smith, braeburn, and gala apples in this crisp. I pitted and halved a few fresh cherries. This photo was taken before I realized I forgot the cinnamon and nutmeg! Next, I mixed in the missing spices. The topping is a mixture of butter, oatmeal, butter, flour, other stuff, and butter. Get the recipe on the Food Network website.

Apple & Cherry Crisp with baby boy a la mode

Racheal says, "I'm pregnant. I'm hungry. This is my share!"

Recipe: Adapted from Old-Fashioned Apple Crisp by the Barefoot Contessa. I added fresh pitted, halved cherries.