Day 47: “Weir Cooking In The City”
February 16, 2011
Aways looking for short cuts for desserts I was able to find one in this cookbook that I thought was genius. The premise is to triple the topping and keep it in your freezer. Then when you need to make a crisp, grab whatever seasonal fruit you have in the house peel and top with the crisp and bake. Most of us have seasonal fruit lying around, peaches, pears, apples, berries, etc. And to have a crisp hot out of the oven in less than 45 minutes makes us more prepared for when those unexpected guests call (in my case it is my in-laws that visit us twice a year and say they are 10 miles away)
The idea behind the cookbook is for relaxed entertaining. If your idea of relaxed entertaining is to go out to a restaurant, than a cookbook is probably not your idea of pleasure reading. Many of her dishes are complemented with wine pairings to make you even more relaxed while entertaining, especially if you drink the wine before the guests arrive. I like that it is filled with tips on entertaining and simply not a cookbook with recipes and pictures.
The Ruling: Well, I goofed and added too many nuts, so my dish was more of a crumble than a crisp. Add another stick of butter and it would have crisped up I am sure. I like the idea of making several batches of the topping and having it on hand in the freezer. If I had more butter out, I would have done this. As it was I only had the one stick of butter out so I just had the one batch. I like that it had fresh nutmeg in it, that smell takes me to Christmas and eggnog every time I smell it. Everyone liked it….even the middle child who doesn’t eat fruit. There was a request for ice cream to go on it, but the pan is already 3/4 of the way gone without the ice cream. What I did love with this simple recipe…..it was not filled with sugar. Let the sweetness come from the fruit.
Fresh Fruit Crisp In A Flash, page 287
- 3/4 cups pecans or walnuts, toasted
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoons freshly grated nutmeg
- 1 stick unsalted butter, at room temperature
- 8 cups of fresh fruit in season
- 2 tablespoons sugar
- 3 tablespoons of flour
- Place the nuts in food processor and pulse a few times until they are 1/4 inch in size. Reserve. In a bowl, mix the flour, brown sugar, and nutmeg. Add the dry ingredients and butter tot he food processor and pulse until it just being to hold together. Add the nuts and pulse 3 to 4 times until mixed.
- Mix fresh fruit, 2 tablespoons sugar and 3 tablespoons of flour and place in a 2 to 2 1/2 quart baking dish and top with topping.
- Bake for 35-40 minutes at 375 degrees and serve with vanilla ice cream.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.