Apologies for the long hiatus! Life has gotten super hectic this past year. I will try to post more regularly from now on.
I’ll start where I left off: with a crisp featuring seasonal fruits! Here is a wonderful recipe featuring strawberries from our Fall CSA Share from Red Fire Farms. We went to Red Fire Farms and picked these strawberries ourselves, 2 gallons of them! I loved that experience. They grow many varieties of strawberries so we got to try them all.
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
3 cups strawberries, quartered
3 cups peaches, sliced (about 2 large peaches)
1 teaspoon ground cinnamon or apple pie spice
Juice of 1/2 lemon
2/3 cup plus 1 tablespoon brown sugar (light or dark)
5 tablespoons unsalted butter, cut into bits, plus some for the pan
1/2 cup rolled oats (not instant)
1/2 cup all-purpose flour, plus extra for juicy fruit
1. Heat the oven to 400 F. Toss the fruit with half the cinnamon or apple pie spice, the lemon juice, and 1 tablespoon brown sugar (and a tablespoon of flour if your fruit is juicy) and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
2. Combine all the other ingredients, including the remaining cinnamon/apple pie spice and brown sugar, in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork.
3. Crumble the topping over the fruit and bake until the topping is browned and the fruit is tender and bubbling, 30-40 minutes. Serve hot, warm, or at room temperature.