Friday, September 18, 2009

Just Peachy and Plummy Crisp

Fall is in the air as we had our first wave of cool weather here in the New York Metro area this week. As I blog, I am wearing a sweats and my socks curled up on my couch with the doors open and breeze blowing for the first time in what seems like ages. I just love this time of year! Fall is my season. Being that I'm notoriously hot blooded, Fall sees to it that I'm cool and comfortable even without air conditioning at all times, the changing leaves paint the landscape and provide a feast for the eyes, and cooking becomes richer, heartier, and more soulful. Nothing is a better fall desert than a still warm fresh out of the oven baked fruit crisp with a big ol' scoop of creamy vanilla ice cream. I have made crisps using this same recipe with just about every fruit you could imagine, but I think this one is my favorite. So why not take some time this weekend to slow down a little, slip into something cozy, put on some Coltrane and whip up a Peach and Pear Crisp for the ones you love? Both their tummies and their hearts will thank you!

3 Ripe Peaches chopped small (note: add 2-3 if using larger dish)
2 Plums
1/4 c purpose flour
½ cup brown sugar
1 tablespoon lemon juice

¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 c quick oats
½ c butter- room temp
¼ cup coarsely chopped pecans

Preheat oven to 400 degrees F.
For the Filling: Mix all the ingredients together. Place intoa greased 9x9 inch baking dish (note: add 2 or 3 more pieces of fruit if using a 9x13 dish. )

For topping: Mix the flour, oats, brown sugar, cinnamon and salt in large bowl. Slice butter into pads and pinch into mixture. Using hands, blend the butter into the mixture until it forms pea/marble size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.