The lure of the Jersey Fresh fruit was just too strong to let me be lazy for very long today. It compelled me to clear off the kitchen counters, unload the dishwasher, re-load it (thereby freeing up some sink space), clean off the table, and give everything a good wipe down.
Once that was done, I had the space to make a new mess cutting up farmers market peaches, measuring berries, and packing brown sugar. I used a recipe that I’ve been using (and modifying) since last summer when I first discovered how wonderful it is to pick fruit from your own back yard and bake up something delicious with it. This is the first crisp I’ve made this season so far, but I doubt it’s the last. There are 6-8 cups of wineberries in my freezer that can vouch for my intentions in that direction.
What’s the verdict? Scrumptious. In fact, I’m thinking it’s going to be supper tonight. Hey, it’s got fruit in it right? That’s got to mean it’s healthy 😀
Here’s the recipe. Enjoy!
[Update 7/21/14 – There is a new allergen-free and heart-healthier version of this recipe here, for those of you who have dietary restrictions]
|Wineberries — or any other kind of berry|
Peaches — very ripe
Butter — cut into chunks
- Preheat your oven to 350 degrees.
- Throw the two types of berries into a bowl, cut the peaches into small bits and throw those in. Sprinkle the white sugar over them, stir, and set aside.
- In another bowl add the flour, salt, oats, sugar and cinnamon. Mix together and then cut in the butter until you have a crumbly mixture.
- Grease an 8 inch cake pan and spread half of the oat mix in the bottom. Pour the fruit over it and then add the rest of the oats.
- Bake for about 30 minutes.
Recipe By: Lisa Clarke, based on a recipe by Abby of abbytrysagain (URL)
Weight Watchers Points: 5
- The original recipe called for blackberries, but I use wineberries that grow wild in the yard.
- The original recipe called for half as much fruit, but I prefer it with more filling.