I cobbled this together after experimenting with two different pie recipes in James Beard's American Cookery. It leaves a nice leeway for playing with various fruits and spices. I have used it for various fruit crisps featuring in turn, apples, peaches, and blueberries.
4-5 cups of apples, peaches, berries, or other fruit, peeled and diced if necessary
2 tablespoon flour
1 teaspoon cinnamon (or other spice to coordinate with crisp topping)
Juice of 1 lemon
1/2 cup sugar
Combine all ingredients and pile into a buttered pie pan.
1/2 cup butter (melt)
1 cup sugar
3/4 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon or 1/2 teaspoon nutmeg or other spices
Combine all ingredients together well and crumble over top of fruit filling.
Bake 30-40 minutes in a preheated 400 degree oven. (Note: be prepared to test fruit to see if it needs to bake longer. Apples, obviously, will take longer than soft fruit like peaches. You may need to bake as long as an hour to be sure the fruit in the middle is cooked.
Tuesday, June 22, 2010
If you have a few extra bucks, then it is worth picking up a package of their most recent limited edition.
Hoochey mama, that's a zesty chip! You can read the story behind the flavor here.
Thank you Zapp's!
*Something I really like is one of Dr. Gemma's regular segments on her podcast, which I thought I'd try to adapt as I have so much I'd like to share that I never can get to it. One bite at a time ... maybe I can do it.