Some people love fruit, some love vegetables. I think I am more of a vegetable person. Don’t get me wrong, if there is a plate of washed and cut fruit laid before me, I will surely enjoy it. But it is really hard for me to take the time with fruit to wash, cut, peel, prepare, etc. But now with vegetables, it is just a different story.
So, sometimes I must trick myself into eating more fruit. I have eaten fruit in the form of morning shakes, occasionally I will add it to my salad or granola. But I have sound a way to convince myself that fruit is worth preparing and eating. I won’t call it dessert because too often I eat the leftovers for breakfast. Instead, it is fruit baked under a blanket of crunch and spice.
This recipe is very flexible. At times, I am in more of a ginger mood, so I use ground ginger in the topping. You could also use nutmeg. Really, it is whatever suits you. Remember, this is the way I convince myself to eat more fruit, so I have to enjoy it. You do too! If certain fruits are more to your liking, use those. A pear and blueberry combination. Maybe I will try this with quince also?
What fruit combinations are your favorite when they are “baked under a blanket of crunch and spice?”
- 1 cup of azucar rubia or light brown sugar
- 1 tablespoon plus 1/2 cup of all purpose flour
- 2 teaspoons of ground cinnamon, divided
- 1/2 teaspoon ground cardamom
- 4 large Granny Smith apples, peeled, cored, thinly sliced
- 1 1/2 cups of fresh or frozen raspberries
- 1/2 cup of old-fashioned oats
- 1/4 teaspoon of salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- Preheat oven to 350F.
- Mix 1/2 cup of sugar, 1 tablespoon flour, 1 teaspoon of cinnamon and cardamom in large bowl. Add apple slices and raspberries and toss to coat. Transfer apple and raspberry filling to 4 (1 cup capacity) ramekins.
- Mix remaining sugar, remaining cinnamon and remaining flour with oats, and salt in medium bowl. Add chilled butter, cutting it in the mixture with a pastry cutter or with two butter knives. Sprinkle oat topping evenly over apple mixture.
- Place ramekins on a baking sheet. Bake crisps until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature.