I love desserts, especially ones with fruit. An old favourite is apple crisp. I use a recipe from Laurel’s Kitchen cookbook that was first published in 1983.
Tip: I stopped keeping paper copies of recipes years ago and I rarely buy recipe books. Now most of my recipes are stored on my laptop so I usually view the recipe on the screen propped open on the kitchen counter. That way I have less clutter and I can stay organized.
The Laurel’s Kitchen apple crisp recipe is quite basic with one exception that calls for 1/2 cup of lightly toasted wheat germ. This adds a nutty, rich flavour and goes well with the butter, cinnamon, vanilla, brown sugar and fruit. I usually just use apples, but this time, I included a pear.
Use slow cooked oats. For the inexperienced, shopping for oats can be intimidating. The varieties are based on how much they’ve been processed. You don’t want the instant, nor the steel cut type. For further information about the different types of oats visit the Whole Grains Council website.
Soak ½ cup of raisins in some hot liquor: I used rum warmed for 20 seconds in the microwave to add a flavour boost! Yum!
A tablespoon of whole wheat flour and a teaspoon of cinnamon are added to sliced apples (I included a pear too). Enough to fill your favourite dish. Mine is a ruffled Emile Henry. It makes everything look extra-fancy!
Add the topping: 1 cup oat flakes with ½ cup butter, ½ cup brown sugar and spices to taste.
I enjoy fruit crisp with some Balkan Style 2% Yogurt, or if it’s summer, some vanilla ice cream! Do you have a favourite fruit dessert to share?