Was perfect.
Memorial Day Weekend is upon us. Spring is in full force and the official start to summer is only a month a way. Heavy, comforting desserts are hard to eat and prepare in the growing heat.
With an abundance of fruit ripening, it’s time to put it to use.
I spent my off day, and a night with the boyfriend out of town, on my own, playing in the kitchen to the taste of my own palate. I made that pork chop (to be refined and told later) with oven potatoes and brussels, but dessert was tricky. An evening of turning a pork chop every two minutes (!) meant I wanted something easy.
Grabbing a pint of berries is still iffy — sour or sweet, a mix? Crisp is the way to turn. I bulked it up with an apple, a handful of raspberries, another of blackberries. Sprinkled with sugars, splash of liquid, closed with a crumbly crust.
Utter perfection.
Appleberry crisp (small pan, 5 x 7 rectangle)
Filling: 1 apple
Handful of berries (your choice)
orange juice
Topping: 1/4 cup flour
1/2 cup rolled oats
1/2 chopped pecans
1/4 cup granulated sugar + extra for sprinkling fruit
1/4 cup light brown sugar + extra for sprinkling fruit
1 tablespoon cinnamon
1 teaspoon nutmeg
3 tablespoons melted butter
3 tablespoons butter, died and chilled
Whipped cream: 1 cup heavy cream
2 tablespoons powered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees and lightly coat a baking dish with non-stick spray.
Slice apple, arrange in dish. Taste a berry. How much sweetness do you want to add? Sprinkle with sugars to personal preference. Splash with OJ, enough to coat the bottom of the dish (keeps apples from browning and sticking!). Side aside.
Mix dry topping ingredients together. Evenly distribute melted butter and stir unless moistened to a damp sand consistency. Top fruit, dot top with diced, chilled butter.
Bake for 25 minutes or until apples have softened — check with toothpick.
While cooling, whip up fresh whipped cream.
Place cream, sugar and vanilla in the bowl of a stand mixer (or a bowl with a hand mixer). Bump it up to medium and as cream begins to bubble and thicken, increase speed SLOWLY. Continue whipping until consistency meets your preference.
Scoop a portion of crisp into a bowl and a dollop with cream.
You’re welcome.
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