What are you up to this weekend?
We've been ..
resting and relaxing.
My favorite part? Getting to spend an evening with my parents at our favorite steakhouse .. celebrating my Mom's birthday(!). Over drinks and dinner .. we told funny stories .. embraced a brand new number .. and tried not to eat too many onion rings
She showed me a photo as we were heading home for the night. A black and white from a time gone by .. three sisters growing up overseas .. their parents missionaries serving in Ethiopia. It's floated in and out of my mind ever since. I hope she realizes she's just as beautiful today as she was then .. both inside .. and out
How very thankful I am to have her in my life
At our house there's always something special about breakfast .. it's time just for us.
This weekend a fruit filled breakfast crisp .. with plenty of extra crisp .. or crumble .. or whatever you'd like to call the topping. A riff on a dessert shared at our latest cooking class. Apples and cranberries .. which always say fall .. pineapple providing an unexpected twist
A high crisp to fruit ratio is always preferred. When it comes right down to it .. I'm after a spoonful of oat-flecked crumbly crust .. some deliciously warm and fragrant fruit .. along with a spoonful of cold .. creamy whipped coconut cream.
I'm not sure it gets much better
This recipe incorporates all of the things I love in a good crisp. The cooking time is relatively short compared to other recipes. Not only does it help the fruit keep it's texture (which can suffer from overcooking) .. but it's just enough to leave the topping a perfectly golden brown.
A note about fruit .. choose those which are ripe .. but not overly so. It's important that they're able to retain their shape and texture. Too ripe .. and they'll turn to mush. Not ripe enough .. you'll fight them through the entire slicing and pitting process.
This version scales back on the sugar quite a bit. A lot of crisps .. cobblers .. and crumbles are overly sweet .. especially now that my taste for sweet isn't what it used to be. I've discovered it's a balancing act .. because when a sweet crisp is paired with a scoop of whipped cream .. it can be a bit much
With this particular crisp .. the ingredients can be prepped ahead of time. Combine the dry ingredients .. cover .. and set aside. Chop the fruit .. cover .. and refrigerate. The rest does together quickly whenever you're ready to assemble and bake.
What about frozen fruit? It isn't quite the same .. though I've used it in crisps and cobblers on occasion. Feel free to swap your favorite stone fruits and berries. You could also do individual versions in ramekins .. or one large crumble in a 12″ cast-iron skillet.
pps: Don't feel limited to breakfast .. this crisp would make a wonderful anytime dessert as well
~ Adapted from Jump4Health .. here
Fall Breakfast Crisp
- Fruit Filing
- 4 apples peeled and chopped (** I used a combination of granny smith and honey crisp)
- 1 1/2 cups cranberries
- 1 medium ripe pineapple, cleaned, cored, and cubed into 1" pieces
- 1 Tbsp arrowroot powder
- 1/3 cup Sugar in the Raw ** or other natural sugar such as coconut sugar
- 2 Tbsp chia seeds ** optional
- 2 tsp cinnamon
- 1 Tbsp freshly squeezed lemon juice
- 1 1/4 cup gluten-free rolled oats
- 1 1/4 cup thinly sliced almonds
- 1/3 cup almond flour ** or almond meal
- 1/3 cup maple syrup
- 1/3 cup coconut oil melted
- 3 Tbsp unsweetened shredded coconut
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- Preheat oven to 375
- Lightly grease baking vessel(s)
- Place the chopped fruit into a large bowl, sugar, arrowroot powder, chia seeds, and cinnamon in a large bowl. Toss until combined.
- Add the lemon juice and stir to combine.
- Pour the fruit mix in the prepared baking vessels and smooth to even
- In a medium bowl, combine the topping ingredients.
- Sprinkle over the fruit mix
- Cover the vessel with foil and poke a couple of air holes in the foil. Bake for 35-45 min .. or until the apples are just fork-tender.
- Uncover the vessel and bake for 10-15 minutes more .. or until the topping is golden.
~ Adapted from the kitchen .. here
Whipped Coconut Cream
- One 15-ounce can full-fat coconut milk
- 1 Tbsp sweetener
- 1 tsp vanilla or more to taste
- Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
- Open the can of coconut milk. There will be a firm, waxy layer on top.
- Scoop out this firm layer coconut cream that has solidified at the top of the can.
- Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
- Place this cream in the bowl of a stand mixer, or a large bowl.
- Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
- Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.