eruthros: closeup on apples, text "fruit porn" (fruit porn - apples)
[personal profile] eruthros
We had a bunch of peaches left over from an eight-quart container that we bought a couple of weeks ago when it was suddenly the last week for peaches. (Me: No, I'm fine, we've got other fruit now. Farmer: This is probably our last week for yellow peaches. Me: What! No! It can't be! Okay, fine, I'll take eight quarts.) They've since gone into several pies (peach and peach-blackberry) plus some extras for eating out of hand or in yogurt or whatever. But they were clearly getting a bit old, and some of the apples were wrinkly, so: peach-apple crisp. The peach-apple part is very tasty, but the crisp part is great, so I wanted to write it down so I'd have it again next time.


Fruit:
I hate finding recipes like this on the internet, and yet I'm about to do it to y'all, because I basically just used all of the fruit we needed to use up. My ballpark is that for a crisp, the fruit should be at least an inch deep in the pan, and. I always just keep slicing fruit directly into the pan until there seems to be enough or I run out of fruit or both. This time it was about 2/3 peaches, 1/3 apples (discovery, akane, and jonamacs), sliced fairly thinly, filling the 9x13 pan to about a half an inch from the top. I didn't skin them because I don't care about skins and I'm lazy.

Toss between 1/4 and 1/2 of a cup of sugar into the fruit, and shake some cinnamon in. (I used closer to 1/2 a cup, because some of the peaches were under-ripe and all three of those apples are tart varieties. YMMV.)

Crisp:
1.5 cups brown sugar (packed)
1.5 cups whole wheat pastry flour (or whatever other flour)
1.5 cups rolled oats
.25 ts baking soda
.25 ts baking powder
some cinnamon to taste

1 stick + 2 or 3 TB of butter, softened

Mix all the dry ingredients in a bowl until well blended. Mix the butter into the dry ingredients until it's crumbly; it's easiest if you use your hands. Top the fruit with an even layer of crisp topping.

Cook about 45 minutes at 350 degrees, or longer if it feels necessary - I poke at some of the fruit when I take the pan out to see if it's softened enough, because I hate an underdone crisp.

Let it cool at least twenty minutes so the liquid isn't boiling anymore, and then eat topped with vanilla ice cream while watching a charming gay detective film.

Which is to say, we just watched the fourth Donald Stratchey movie ("Ice Blue") and it was charming and the characters were adorable and I loved Tim and Donald together and there were a lot of hugs. (But also some fairly standard tv-styles violence and discussion of child pornography, fyi.)

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eruthros

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