Crisps and crumbles are by far the easiest desserts for winter. I would say that at least ever few weeks, we make some sort of either one. I am partial to the all time favourite Apple Crumble, but adding different fruit or even different toppings is kind of fun as well. Berries of all sorts go well with apples in these deep dish desserts. This time I added raspberries to apples for a very delicious end result. Try it with a scoop of ice cream or a dollop of cream and dessert is served.
So, is everybody over Christmas yet? I am still trying desperately to get my Christmas back after missing it completely this year. Yesterday I tried my kind of do over dinner and pretended it was Christmas day. Did it work? Well, not really. But it was the best I was going to get this time around. The absence of the turkey and the Christmas wrapping paper kind of gave it away. I did make a chicken pie with an array of vegetable side dishes. Christmassy enough wouldn't you say? We blasted Christmas tunes, put the candles on and broke out the best linen in hopes Christmas could be recreated. There is something about celebrating an event on the day it doesn't fall that just doesn't work. Funny that. All that being said, it was a lovely dinner and quality family time. Well, for about 15 minutes because that was how long it took everyone to scarf down dinner. I'll take what I can get.
So, lets talk about this crisp. I know I am about to sound like a broken record, but what is difference between a crisp and a crumble? Not much really. The crisp uses oats and flour and the crumble only uses flour. I know I have said that a gazillion times. By using a half flour/half oat mixture you get a crisper top as opposed to just using flour. I love both, but the crisp has a lot to say for itself.
Here's a little background in my first crisp attempt.
Sometime ago, like about say 20 years or so, I was given an easy step-by-step cook book for easy everyday recipes. Great! I had just arrived in Spain and was homesick as hell and any kind of strings attaching me to my Newfoundland life were like little life lines. I was flipping through the glossy pages admiring all the family dinners while I sat alone in that lifeless white concrete living room. The sun was bright, so bright, I remember closing the curtains to shut out Spain and go back to my book of autumnal colours and Canadian roots.
Pear Crisp. That was the title of the recipe that wanted me to make it. Sure, I'll give it a whirl. Off I trotted to the little fruit stand up the road and tried in my worst Spanish to get some pears. Well, pointing always works. Using fingers for how many you want, works as well. See, I was already speaking Spanish! Sometime later in the beating hot sun and underneath and endless blue sky, I returned back home with my coveted pears. Curtains drawn and oven on, this crisp was about to happen.
Spanish ovens. Well, that is a whole other story. Something like a few hours later it came out of the oven with a crispy blackened top and layers of crunchy pears underneath. Ummm, didn't look much like the picture and I imagine tasted nothing much like it as well. Still, I made myself a cup of coffee and with the tray in front of me started to dig in. Curtains still drawn.
Today as I sit in a different white concrete house, it is all familiar and has become my home that I dearly lovely. I can now ask for pears using speech instead of hand signals and the sun is welcomed in shine in my kitchen every day. As for the pear crisp, I think I have mastered that by now.
Happy baking friends!
Apple and Raspberry Crisp
Serves 6 - 8 / Prep time: 15 minutes / Bake time: 50 minutes
6 large apples, peeled, cored and cut into thick slices (I used golden delicious)
1 Cup/125 Grams fresh raspberries
2 Teaspoons of cinnamon, divided
1 Cup/140 grams of flour
1 Cup/100 grams of oats
1/2 Cup/100 grams of white sugar
1/2 Cup/120 grams of butter
Pinch of salt
In a large mixing bowl, combine the flour, oats, sugar, salt and 1 teaspoon of the cinnamon. Stir to combine the dry ingredients. Cut in the butter. Using your hands, incorporate the butter into the dry ingredients until you have a coarse like consistency. Much like big bread crumbs.
In a greased 8 inch baking dish, toss in your fruit. Sprinkle over the remaining teaspoon of cinnamon and stir around to combine. Evenly spoon the crumbly mixture over the top, making sure to cover it completely.
Bake in a preheated 350 degree F oven for about 40-50 minutes. The fruit should be soft and the top golden and crisp.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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