Quote from French philosopher Jean-Jacques Rousseau.
Remember a couple of months ago when I went crazy and picked 13 pounds of blueberries one day and 10 pounds a week later? These tasty blueberry and peach crisps were made with those blueberries…when they were still fresh. Yes, I’m still catching up on my posting.
I make individual cobblers or crisps pretty frequently and usually make the same oatmeal walnut crumb topping. This time, I branched out. At the time, I’d just gotten my copy of Alice Waters’ The Art of Simple Food and really wanted to make a recipe from it.
I had lots of blueberries and some local peaches in the fridge. I also needed a dessert that could be made quickly since the boyfriend’s sister and her husband were coming for dinner. Crisps and cobblers are a great choice when you don’t have a lot of prep time for dessert but really want to make something from scratch. I can get a batch of individual cobblers in the oven in about 20 minutes. It’s a lucky coincidence that they’re one of my favorite desserts to eat.
I’m not going to write out a full recipe for these because I seriously have NO clue how much fruit I used to make them. I think I made a batch of 8 individual crisps but I really didn’t measure the fruit at all.
I can, however, type out the crisp topping recipe.
Recipe from The Art of Simple Food by Alice Waters
- 2/3 cup nuts (I used walnuts)
- 1 1/4 cups flour
- 6 tablespoons brown sugar
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 12 tablespoons unsalted butter, cut into small pieces
1. Preheat oven to 375 degrees. Toast nuts for about 6 minutes. Let them cool and chop them coarse.
2. Mix together chopped nuts, flour, brown sugar, granulated sugar, salt, and cinnamon.
3. Mix the butter into the flour mixture with a pastry blender until the mixture is crumbly.
4. Chill until ready to use. Sprinkle topping generously over fruit filling of your choice. Bake at 375 degrees until bubbly and golden brown.
This recipe yields about 3 cups. If you don’t use it all, it can be frozen for future use. I do that rather frequently myself. That way the 20 minutes of prep time is reduced to about 5 minutes.
I should make some other things from The Art of Simple Food…even if we did buy the cookbook for Alice Waters’ countless manifestos about food more than for her recipes.