Before the topping...
We made this fruit crisp last week as a “thank you” to my stepdad for coming over everyday when Scott was gone and walking the dog (or was it the dog walking him?) He loves cherries and, since I had plenty of fresh cherries, I pitted them and added them to some frozen peaches, and topped the fruit with a crumb topping. Here is our “spur of the moment” recipe:
Filling:
- 1 lb frozen peaches
- 1 1/2 cups pitted and sliced cherries
- 1 Tablespoon lemon juice
- 1 Teaspoon cornstarch
- 2 Tablespoons Agave nectar or honey
- 2 Tablespoons butter spread ( I use Earth Balance Soy Free)
- 2 Teaspoons Cinnamon
- 1 Teaspoon Vanilla extract
Stir lemon juice and cornstarch together. Place butter into a saucepan over medium-high heat. Allow to melt and then add in fruit. Add lemon juice mixture. Stir into fruit. Add cinnamon and agave nectar. Allow fruit and juices to come to a boil, take off heat, and stir in vanilla. Pour into a greased 2 qt dish or 8×8 pan.
Crumb Topping:
- 1/4 cup whole grain flour
- 2/3 cup old-fashioned oats
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup extra light virgin olive oil
- 1 tablespoon organic sugar
Combine all ingredients together except for the sugar. Mix with fingers until moistened and crumbly. Spread over the top of the fruit and then sprinkle with the sugar. Bake at 375 for about 25 minutes or until brown and bubbly.
Crumb topping- the best part!
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