A super-simple dessert with leftovers you can eat for breakfast. More than usual, I mean.
You’ll need a mixing bowl, mixer, teaspoon, 1/2 cup and 1/4 cup, and 8″x8″x2″ baking dish to be clean and ready to use.
- 3 pints of fruit. I go for a mix of raspberries and blackberries (and marionberries, loganberries, etc), but experimentation is good.
- 1/2 cup of oat flour
- 1/2 cup of oats
- 1/4 cup of coconut oil (or 1/3rd cup of soft butter)
- 3/4 cup of turbinado/raw sugar
- 1 tsp ginger powder
- 1 tsp vanilla extract
Preheat the oven to 375°. Put the fruit in the pan (this will fill the pan) and everything else (which will be the crust) in the mixing bowl. Mix it. Then take it out and spread/sprinkle/dollop-and-smear it on top of the fruit — it should almost, but not quite completely, cover the fruit. Wash the lingering goop off your hands. Stick the crisp in the oven and bake for 30-ish minutes; a little longer shouldn’t hurt it. The juice will bake down from the berries, lowering the crisp into the pan and thus preventing it from boiling over (in all of my testing, anyway).
- Use of apples would prefer cinnamon and/or nutmeg to ginger. If you can afford it, maple sugar instead of raw sugar should be amazing.
- Use of peaches may prefer cinnamon to ginger, though either should work.
- Liquid sugar alternatives (honey, molasses, maple syrup, etc) may be partially used, but be careful as they will make the crust too liquid and prevent it from baking correctly.
- Using just raspberries is resulting in too much juice in the not-particularly-crisp-after-all. Multiple types of berries are recommended.
- Crisps can be frozen. Just let it cool when it comes out of the oven, cover it with tin foil, and then toss it in the freezer (whole and untouched) for future consumption.
- If you buy way too many berries, there’s a trick to freezing them for later.