Fruit Crisps: Dessert for Breakfast

Apple_crisp_variant_—_blueberry-raspberry_crisp

By GrammarFascist (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)%5D, via Wikimedia Commons

I rarely use recipes or measurements when cooking. My philosophy is to keep remaking the same foods until I have a good idea of what things should look, feel, smell, or even sound like.

One of the purposes of my food posts are to, keep track of, and share with you my thinking behind creating or modifying recipes to suit specific needs.

Goals:

  • Use the abundant summer fruit in a breakfast food.
  • Use little sugar but also make it filling enough for breakfast.
  • Make something that is versatile and easily adaptable to the availability of ingredients.
  • It has to make multiple servings to last a few days.

Idea: 

Deconstruct my breakfast smoothie and modify it to last a few meals.

Result:

A modified fruit crisp that can serve as both breakfast and dessert.

Method: 

Combine whatever fruits you have available. Toss the fruit along with a couple spoons of sugar, a spoon of lemon juice and some spice (cinnamon, nutmeg, and/or cardamom), in the baking pan. Mix oats, flour, and brown sugar in an approximate ration of 4:2:1. Cover fruit with toping mixture. Evenly distribute a few spoons of melted butter over the dry topping. Bake at 350 degrees for about 20 minutes. 

Notes:

  • Frozen fruits work just as well. Try to combine tart fruits like strawberries with sweeter fruits like peaches or apricots. Bananas do not work.
  • Dried fruits and nuts make a good addition to the filling.
  • Goes well with plain yogurt for breakfast. Tastes good by itself or with ice-cream for dessert.
  • One loaf pan makes something between 4 and 5 servings.

 

Advertisements