img_1813

Forgive me Alice Waters, for I have sinned.

I used blueberries in March. And nectarines. And a whole bunch of other stuff in my panzanella salad that is not in season. I’m sorry! I just couldn’t take it anymore. And what do I get for buying nectarines in March? Crappy nectarines. FINE. I learned my lesson.

Except that (almost) every fruit can be saved. Just as I boiled my strawberries to make strawberry tea, I saved these sad nectarines that were hard as a rock one day and then wrinkly like a sharpei the next. I baked them into a crisp. And, just to clarify, the bad out of season nectarines caused me to buy out of season blueberries to go with them in a crisp.

I looked to Mark Bittman’s How to Cook Everything for a fruit crisp topping, but I’m not gonna lie, I’ve made this same crisp topping many times before in many variations, learned from my dad. Another thing to draw attention to is that I made a small baby casserole dish of this – not sure of the dimensions but probably 4 x 4 or so. I had 3 1/2 cups of fruit, so you could easily double both parts of this recipe and do it in a full-size 8 or 9-inch square casserole. And, of course, you should have vanilla ice cream on hand. It’s just not the same without it. I could never be a vegan.

img_1814

Fruit Crisp

3 1/2 c. fruit – can be a combination of berries, stone fruit, apples or pears.
1/2 c. brown sugar
3 T. butter, softened
1/4 c. flour
1/4 c. chopped walnuts or other nuts (optional)
1/4 c. old-fashioned oats (not steel-cut or quick oats)
1/2 t. cinnamon, or you could use nutmeg, ginger, cardamom, or a combination thereof
pinch salt

If using apples or another fruit with a tougher skin, peel before cubing. Otherwise cube fruit and combine in a casserole dish. Add 1 T. flour and 1 T. brown sugar and toss to coat.

In a small bowl, combine oats, flour, remaining brown sugar, cinnamon and salt and stir to combine. Add butter (slightly softened helps) and incorporate with your fingertips or a pastry cutter. Sprinkle on top of the fruit mixture and bake for 30 – 40 minutes or until the fruit is bubbling and the top is golden brown.

Serve warm with vanilla ice cream. Heaven!