Ahhh… the joys of a fruit crisp. The easiest way to turn excess fruit into a baked dessert that fills your kitchen with the aroma of fruit and spices. This crisp started with a stroll through our neighbourhood, only a block away from home Young Fresh Chef and I found a blackberry bush just begging to be unburdened of its bounty. I came back later and filled a container with berries, the squishiest ones somehow ended up in my mouth.
I always seem to end up with new combinations of fruits for my crisps. I ransacked by fruit bowl and found some plums that would balance the ripe berries quite nicely with their firmer texture. I knew they didn’t have a lot of flavour, but the berries were meant to be the star anyway. I sliced up the plums and tossed them with white sugar and the juice of a lemon in a small ceramic baking dish.
Knowing that this crisp was intended for my darling Momette, who is on the nuttier side of the health food spectrum, I made the topping from whole wheat flour (no, it was not home ground, sorry Momette) and added walnuts, flax flour, wheat germ and hemp seeds. I stuck with my guns on the butter and brown sugar (I don’t dig on lethicin spread or stevia). For spices, I went with a healthy dose of cinnamon and a fine grating of a whole nutmeg. Whole is the way to go with nutmeg, since it keeps its flavour longer and it is loads of fun to grate. Plus, I save the end bits for spicing apple cider.
I picked up a container of Stonyfield Farm Gotta Have Vanilla Ice Cream, which even impressed my darling Executive Chef with its flavour and mouth feel. The crisp was welcomed at Momette’s and was a fitting tribute to the last days of summer.