Mini Fruit Crisps

I woke up this morning with the strangest sense of deja vu. It took me a minute to figure out why, and then it hit me.

  1. I have to commence packing again, as we will be moving out in 30 days or less. I’m really hoping for the less part…. I am super pleased about it this time though, because I will be able to unpack all of our things once and for all in the new house – there’s room for everything (and then some…). And no Mom, that’s not a direct subtle hint about that beautiful hall piece you have. You know, the green one, with the wine storage? Yeah, not that one.

2.  And in what could be considered a scene from the movie Groundhog Day, my hair dryer went out on me yesterday (that’s the second hair dryer in 15 months). My ability to blow up appliances is consistent and unfailing. I should congratulate myself, especially on the fact that my hair didn’t catch fire from the sparks emanating out the front of the dryer. And so we bid farewell to another hard working appliance…….

So in betwixt and between all this activity, I’m savoring the last bits of my summer produce stash with these mini crisps. They are perfectly sized, and would you think poorly of me if I confessed to eating them for breakfast?


Topped with Greek yogurt, they make a mighty fine start to the day.

Mini Fruit Crisps – adapted from Epicurious

  • 1 1/2 quarts assorted fruits – trimmed and chopped into bite-size pieces
  • 2 tbs sugar
  • 1 teaspoon lemon zest (from about 1/2 a lemon)
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

Preheat the oven to 350°F. Place six ramekins or mini jars on a baking sheet and set aside.

In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes. In a medium bowl, combine the flour, oats, brown sugar, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps. Divide the fruit between the ramekins, gently packing it down. Divide the oat topping between the ramekins, packing a hearty mound on top of each. Bake the fruit crisps until the streusel is golden brown, 25 to 30 minutes. Let rest 10 minutes before serving.


Peach Buckle

I recently (as in, this morning) realized that my Costco-size supply of peaches and nectarines is rapidly declining. Which is good, because I’ve had the opportunity to make lots of delicious things with them. It’s also bad, because I know we are on the tail end of stone fruit season. Although truth be told, most of the stock went straight into my mouth, sans accompaniment. Seriously. At one point, Alexander looked at me and said, “Is that all you ever eat”? I replied, “Of course not, silly, chocolate comprises the remainder of my diet.”

I was joking. 

Sort of.

Anyway, this buckle, made with a few of the peaches that had become super ripe, was off-the-charts good. Sabrina and I ate it several nights in a row, while Alexander proceeded to devour the pint of Stracciatella Gelato I made.  Alas, now that Blue Bell ice cream is back in the market, I suspect we’ll be purchasing it again instead of making our own. They had the ice cream prominently displayed in the market yesterday, along with an even more prominent sign that clearly stated, “Limit 4 containers per customer”. What, are they in danger of running out again? People here in Texas looooove their Blue Bell, as evidenced by the fact that the freezer display was down to the bare minimum supply.

I guess I just answered my own question.


Peach Buckle – adapted from NY Times

  • ½ cup (1 stick) butter,  at room temperature
  • ½ cup granulated sugar, more for sprinkling
  • ¼ cup light brown sugar
  • 3 large eggs, at room temperature
  • 1 tbs. finely grated lemon zest ( I used orange)
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp grated nutmeg
  • ¼ tsp baking powder
  • 4 ½ cups summer berries (I used 3 peaches, cut in half)

Heat oven to 375 degrees. Butter a 9-inch round cake pan.

In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add the zest and vanilla and mix until combined.

In a separate bowl, combine flour, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. (I just poured the batter over the top of the peaches).Bake 40 to 50 minutes, or until top is golden and cake is cooked through.

Dorie’s Apple Squares

Sometimes, it truly is the little things in life that make you happy.

For example, I spent the better part of Monday spring cleaning. I tore apart my closet and made room for almost all of my warm-weather clothes that have been packed away for the winter. Kinda like coming out of hibernation, I suppose.

The clothes, not me…

However, in more exciting news, I have a new oven to try out today! Can I get a “hoooo-rah”? The owners of the rental home we are in decided that since they had to replace the dishwasher (which conked out 2 weeks ago on its own), they decided to also replace the old, outdated range as well. The old oven and I were not on the best of terms – I couldn’t understand it, as the broiler element was on the bottom. Nothing cooked evenly, and I really had a hard time adjusting to it.

But not anymore! I can’t wait to try out the new one today – I have a few errands to run and then if you need me, I’ll be in the kitchen :)


Dorie’s Apple Squares – adapted from Dorie Greenspan

  • medium apples (juicy, sweet)
  • 1/2cup flour
  • 1 tsp baking powder
  • eggs
  • 1/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 6 tbs. whole milk
  • 2 tbs. unsalted butter, melted and cooled (but still liquid)
  • Confectioners’ sugar (optional)

Heat the oven to 400° F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Peel the apples. If you have a mandoline, slice the apples thinly, turning when you reach the core. (The slices should be thin but not transparent.) If you don’t have a mandoline, simply core and slice as thinly as you manage. In a bowl, whisk together the flour and baking powder.

In a large bowl, whisk together the eggs and sugar for a couple of minutes, or until the sugar dissolves and the eggs become pale. Whisk in the vanilla, then the milk and the melted butter. Add the flour and whisk until smooth. With a spatula, gently fold in the apples until each slice is coated. Scrape the batter into the pan and roughly even out the top.

Bake the cake for 40 to 50 minutes or until golden and uniformly puffed. A skewer in the middle will come out clean. Transfer to a rack to cool, then slice and dust with the optional confectioners’ sugar.

Apple Pear Crisp

In the last two months, I’ve heard the words “Megan, you’re 100% right” several times. Quite frankly, that doesn’t happen very often, so I will unabashedly admit that I get a little thrill every time I hear it.

More to the point though, being “right” about something generally means that you have had experience in any particular situation, and therefore can (or did) predict the outcome.


I don’t want to say having that experience is a sign of getting older (gulp!), but I have a sneaky suspicion that it is. Which makes me, once again, 100% right.

Case closed.

Apple Pear Crisp – adapted from Ina Garten

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 tsp grated orange zest
1 tsp grated lemon zest
2 tbs. freshly squeezed orange juice
2 tbs. freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:
Combine the flour, sugars and oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Cranberry Apple Crisp

Fall is in the air….I can feel it. The days are getting shorter, the nights are getting colder, and EVERYWHERE you go there is Pumpkin Spice something-or-other..

But seriously, can you believe we’re halfway through October? The month is flying by and soon it will be Thanksgiving/Christmas/New Years.

I just freaked myself out.


One year ago: Ultimate Cinnamon Rolls

Cranberry Apple Crisp – adapted from Dorie Greenspan

1 cup all purpose flour
1 cup packed brown sugar
1 cup oatmeal
1/2 tsp ground ginger
1/2 tsp ground cinnamon
4 oz. butter, melted


4 medium apples, peeled, cored and cut into ¼ inch chunks
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
2/3 cup sugar ( I only used 1/3 cup)
1 tbs. all-purpose flour

Center a rack in the oven and preheat the oven to 375°F. Lightly butter a large souffle/gratin dish and set aside.

In a large bowl, combine the flour, brown sugar, oatmeal, ginger and cinnamon. Pour in the melted butter and toss with a fork until large clumps form. Set aside while you prepare the filling.

Toss all the filling ingredients together in a large bowl. Pour the fruit into the dish, then sprinkle the topping over the fruit. Bake the crisp for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the dish to a rack and let rest for at least 10 minutes before serving.

Cherry Breakfast Crumble

Every now and then, after you try a new recipe,  you say to yourself (and hopefully it’s not in your outside voice), why didn’t I think of this before?

Truly, the simplicity here is sheer brilliance.

Fruit baked with a homemade granola. Simple. Yet…….brilliant.

For breakfast, you could dress it up with yogurt. For dessert, a shot of whipped cream would be apropos.


Me? I skipped both of those suggestions and ate a big bowlful sans accompaniment après workout.

I felt very virtuous afterwards.

Oh, make no mistake…..the nachos, hot wings and cookies I ate while watching football on Sunday clearly negated any health benefits I may have reaped from said bowlful.

Cherry Breakfast Crumble – adapted from serious eats

3 cups pitted cherries
1/4 cup granulated sugar (next time I’ll use brown sugar)
1 1/4 cups old fashioned oats
1/2 cup flour
1/2 teaspoon cinnamon
6 tablespoons cold unsalted butter, diced, plus more for greasing baking dish.
Adjust oven rack to middle position and preheat oven to 375°F. Butter a 9-inch baking dish. Pour cherries into prepared baking dish.
In a large bowl, combine sugar, oats and flour. Use your fingers to rub butter into the mixture until it has the texture of wet sand. Spread oat mixture over top of cherries. Bake until golden, about 60 minutes. Let cool slightly and serve warm. Add a garnish of Greek yogurt, if desired.

Blueberry Cheesecake Crumble

I am thoroughly convinced that if a vanilla cheesecake and a blueberry crumble got together and engaged in a little hanky-panky, this is what the end result would be:


Seriously, this was outstanding – whether you eat it warm from the oven or chilled after an overnight stint in the fridge. It’s like a cheesecake in reverse – filling on the bottom and the crust on top. Hey, wait a minute –  if I flipped it out the pan, then it would be in the correct order, right?

I think my OCD is out of control. 

One year ago: Homemade Twix Bars 

Blueberry Cheesecake Crumble – adapted from Bake or Break

For the cheesecake layer:

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract

For the topping:

3 cups blueberries
1/4 cup granulated sugar
1 tbs. lemon juice
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 cup cold unsalted butter, cut into 1/2-inch pieces

To make the cheesecake layer:

Preheat oven to 325°. Grease an 11″ x 7″, 8″ x 8″, or 9″ round pan.

Using an electric mixer on medium speed, beat cream cheese, sugar, and flour until well-blended and smooth. Add egg and vanilla, and mix until combined.

Spread mixture evenly into the bottom of prepared pan. Bake 6 minutes, or just until set. Set pan aside while you prepare the topping.

To make the topping:

Increase the oven temperature to 375°.

Place blueberries in a medium bowl, and add granulated sugar and lemon juice, and toss to coat. Set aside.

In a separate bowl, mix flour, brown sugar, and cinnamon. Add butter and mix with a pastry blender or fork until combined. Dough will be crumbly. Pour blueberry mixture over cream cheese layer, then sprinkle crumb mixture evenly over blueberries.

Bake 22 to 25 minutes, or until the top is lightly browned and the blueberries are bubbly.