Crisps are the most forgiving desserts. They work with you instead of against you, in other words it’s really hard to mess up a crisp. Not that I haven’t – I have – but not so badly that it couldn’t be eaten – that’s hard to do. I did however find it hard to write a recipe for this as crisps sort of run in the family. My grandmother made them, my mother made them – always without a recipe. The fruit would often be grown in the garden or foraged on walks – blackberries were a great favorite. It was then tossed into a baking dish with the flour, sugar and butter sprinkled on top – no oatmeal in my grandmothers or mothers crisps. Neither would you find newfangled things like vanilla extract and lemon zest – who had a zester in a tiny town in England in the 60’s – no one. Anyway, 40 minutes later you had the most delectable bubbly, fruity syrupy, golden topped creation – which was served with cream or custard, not ice cream.
So with a few tweaks here and there, adding oatmeal, cutting down on the sugar and using “healthier” flours, the general principals remain the same and outcome glorious. I would say there is a definite case to argue that this could possibly be the most perfect breakfast treat – don’t you think? Don’t worry in the least about what sort of fruit you should use, pretty much any stone fruit, berry or apple work perfectly. Just don’t get too creative and try bananas.
- FRUIT FILLING
- 1½ cups frozen blueberries
- 3 large apples, peeled and sliced
- 3 large pears, peeled and sliced
- Zest and juice of a lemon
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 heaped teaspoon cornstarch
- FOR THE TOPPING
- 1 cup oatmeal
- ½ cup almond meal
- ¼ cup slivered almonds (optional)
- ½ cup gluten free all purpose flour
- ½ cup coconut sugar
- 2 sticks unsalted butter, diced
- 1 teaspoon cinnamon
- Sprinkle of salt
- Heat the oven to 350F
- Peel and slice the fruit, place the fruit wth all the other ingredients for the filling in a large bowl, Stir well to combine and let sit while you're making the topping.
- Place all the ingredients for the topping in a large bowl and rub the diced butter into the the rest of the mixture until the butter resembles the size of large peas.
- Place the fruit in individual dishes or one large baking dish, place the topping over.
- Put the individual dishes or one large dish on a lined baking sheet (with parchment paper) and place in the oven, cook for approximately 40 minutes or until golden with fruit juices bubbling over the side.
- Remove from the oven and allow to cook for about 10 minutes to let the fruit liquid settle.
Serve warm with ice cream, cream or custard. Also wonderful for breakfast the next morning should there be any leftovers.