For whatever reason, I am in a rather nostalgic mood today.
I feel like I need some of Mom’s wisdom today, and therefore making something she always made for us on the farm just feels right. And it’s Saturday, when I usually spend in the morning in the kitchen cleaning and cooking anyway. We always had fruit canned, or apples off the tree out back, so this was a staple recipe in my mom’s repertoire.
So today’s it’s Mom’s Apple Crisp, well almost….today it’s Peach Crisp, which is probably the kind I male the most. Actually it can be made with any fruit, fresh or canned. This is an extremely easy dessert. I even eat leftovers for breakfast occasionally – well, it’s fruit and breading right?
Mom’s Apple Crisp
Place fresh or drained canned fruit in greased baking dish. Fruit should cover bottom and be at least 1” thick…the more the better. If it’s canned fruit, pour in some of the syrup.
1 c flour
1 c sugar
1 tsp baking powder
1/4 tsp salt
Using a fork or pastry cutter, cut in:
Dollop & Smooth the batter over the fruit.
Pour 1/4c of vegetable/canola/olive oil over the mix. Do not mix into the batter!
Sprinkle with cinnamon or nutmeg.
Bake 350* 35-40 minutes
It’s great alone, but even better with some ice cream or shipped cream over top, served warm!
Just smelling it baking reminds me of my mom and the farm house. it’s one of those memories that can always take me back. I don’t think there was ever left overs.
You’ll note the directions are a little different from other crisps or cobblers. Yes, you really do just pour the oil over the top and then stick it in the oven. I mix it up sometimes too with a mix of pear and peaches. And of course it’s wonderful with fresh apples pared and sliced into the dish.
I often mix 1/2 tsp or so of cinnamon into the batter itself as well as sprinkling some on top. I also use nutmeg, which I love, although Mom never did. I suppose if you want some crunch, some chopped nuts could be sprinkled on top.
Let me know if you enjoy it! Or what modification did you try?