Life being as it is on the farm this week, there's been no cooking per se... and it's been grab this and toast that, but that's all right because we're all busy... and September sales ride on the shoulders of summer efforts. So this is a family favorite that uses three distinct fruits.... this one was apple/berry/cherry but you can substitute other fruits... peaches, mangoes, raspberries, blueberries, etc.... I like the base of apples for texture, but pears would work, too!
Apple-Berry-Cherry Cobbled Crisp
I'm totally cheating on this name because this is a crisp not a cobbler,
but I found this at The Arlington Restaurant in Hilton, New York and
had to try and replicate it. Yes. It was THAT good!
So, here's the Ruthy version that came out par excellence
Fruit:
4 cups chopped apples
2 cups sour cherries, drained
2 cups frozen strawberries (I didn't have these so I used blueberries instead and it was just as wonderful!)
Mix fruit together and spread in a deep, lightly greased 13" X 9" pan. I use my Corning Ware (yes, that is a SHAMELESS plug, LOL!) lasagna pan.... First, it looks nice, second, it's DEEP....
Now this picture is because Missy LOVES that I use huge things for my brown sugar and powdered sugar...
The good thing about these containers is A.: they're free and B.: the wee beasties can't get in there in the summer! I'm am totally not all about ants and moths in my baking supplies. I've learned to thwart them first.
This is 'Lijah making the topping:
1 cup flour
1/2 cup cold butter
1 tsp. vanilla
Cut butter and vanilla into flour with pastry blender or two knives
.
ADD:
1 1/2 cups brown sugar
2 cups rolled oats (I assume this helps lower my cholesterol. Please do not tell me otherwise.)
1 cup chopped walnuts
(I usually double this topping recipe so that I have a bag of it in the freezer for a 'quick fix' dessert as needed.)
Mix together. Sprinkle generously over fruit. Bake at 400 degrees until top is golden brown and fruit juice is bubbling happily at edges and cracks.
Serve warm or cold and I like to top it with whipped cream or ice cream. Of course. ;)
And here it is, ready to eat!
So, here's the Ruthy version that came out par excellence
Fruit:
4 cups chopped apples
2 cups sour cherries, drained
2 cups frozen strawberries (I didn't have these so I used blueberries instead and it was just as wonderful!)
Mix fruit together and spread in a deep, lightly greased 13" X 9" pan. I use my Corning Ware (yes, that is a SHAMELESS plug, LOL!) lasagna pan.... First, it looks nice, second, it's DEEP....
Now this picture is because Missy LOVES that I use huge things for my brown sugar and powdered sugar...
 |
| Fancy, right??? |
The good thing about these containers is A.: they're free and B.: the wee beasties can't get in there in the summer! I'm am totally not all about ants and moths in my baking supplies. I've learned to thwart them first.
This is 'Lijah making the topping:
1 cup flour
1/2 cup cold butter
1 tsp. vanilla
Cut butter and vanilla into flour with pastry blender or two knives
.
ADD:
1 1/2 cups brown sugar
2 cups rolled oats (I assume this helps lower my cholesterol. Please do not tell me otherwise.)
1 cup chopped walnuts
(I usually double this topping recipe so that I have a bag of it in the freezer for a 'quick fix' dessert as needed.)
Mix together. Sprinkle generously over fruit. Bake at 400 degrees until top is golden brown and fruit juice is bubbling happily at edges and cracks.
Serve warm or cold and I like to top it with whipped cream or ice cream. Of course. ;)
And here it is, ready to eat!
