Summer Fruit Crisp

After an embarrassingly long hiatus, I'm back! With a summer fruit crisp! I've had a crazy busy past few months that left me little time to get creative in the kitchen and even less time to think about blogging any creations I did have. But with that "new graduate smell" slowly fading, I am ready to dedicate some time, energy, and love to my blog again.

I made you a fruit crisp. In individual portions. Someone recently pointed out to me that fruit crisp could really be a breakfast food. It's essentially just fruit and grains. Sure, it may have some extra sugars in the crisp, but really...it's like eating not-so-healthy cereal with fruit. Breakfast. So I put ice cream on mine to avoid any confusion.  I love this recipe because you could absolutely whatever fruit you wanted into it. I'm calling this one summer fruit crisp because it has peaches and cherries - distinctly summery fruits (especially in Nebraska where apples and bananas are just about the only fruits you can find in the winter).

Summer Fruit Crisp 

Ingredients:

• 2 fresh peaches
• 2 cups fresh cherries
• Sprinkle of sugar
• 3 tablespoons butter, melted
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 cup rolled oats
• 1/4 tablespoon honey
• 1/4 teaspoon cinnamon

Directions:

1. Preheat your oven to 400 F. Which I always forget to do. So don't forget.
2. Cut up your peaches and halve and pit the cherries. You can peel the peaches if you want, I chose not to. This is really just personal preference.
3. Combine peaches and cherries in a bowl and sprinkle with sugar, mix to combine. Don't go crazy with the sugar here. Fruit is naturally sweet, so the sugar really just serves to help make a little juice when you bake the crisp.
4. Divide fruit mixture between 4 ramekins. If you don't have ramekins, you can absolutely just throw all of the fruit into one baking dish!
5. In a new bowl, combine melted butter, brown sugar, flour, rolled oats, honey, and cinnamon. Mix well.
6. Sprinkle crisp over each fruit-filled ramekin evenly. Lightly press down into fruit. The measurements for the crisp are intentionally easy to double - if you like more crisp, go crazy! Double, triple, or quadruple the crisp to your liking!
7. Bake your ramekins in the oven for 20-25 minutes, or until you start to see the fruit mixture bubbling. Serve with ice cream if you are concerned about people thinking it is breakfast :) Enjoy!

 
 

 

For the record: I find the whole cobbler vs. crisp vs. crumble thing to be very confusing. But I'm pretty sure this qualifies as a crisp.