this weekend i went back home to where my mom cultivates a year-round garden surrounded by fruit trees – something i look forward to most in my future home, growing my own produce. each season of the year she has new fruits and vegetables. this summer the dirt ground is covered in colorful produce. like any good daughter would do, i cleaned that fruit up, right then and there. now, my kitchen is full of lafayette grown fruits – waiting for me to slaughter them and turn them into gooey greatness. this week, i will focus on what i did with that basket-full of plums.
i came home with figs, pears, plums, pluots, apples, corn, rainbow chard, squash blossoms (only pick male blossoms because the female part is the fruit producer), tomato, squash, watermelon, radishes, blackberries, raspberries, rosemary, flowers, and sweet peppers.
of course, my first (and only thought) was to let the baking begin! my love for baking began in the 7th grade, in home economics, when we learned how to make a crisp. to me, crisps are something that i can whip up on the fly. i make them year round because whatever is in season is what makes up the filling. the secret to a real man bait crisp is the topping to filling ratio. aways 2:1. i call it man bait because it truly is just as good as a bacon flavored doughnut or a juicy firestone burger and fries. i realized last night that i have never once made this for my boyfriend (darren) of 11 years. it was time to take our relationship to the next level. i stood up and went at it.
a small bowl of plums cut into pieces.
the filling, waiting for its crisp.
when it was ready, i spooned it into a bowl to take a few pictures. it smelled so good i only got one shot and it was when it was on the way to my mouth. i planned on putting it back in the fridge after a bite. it didn’t make it that far. we finished about half of it in one sitting… don’t judge.
wendy’s summer crisp
a small bowl (2 1/2 pints) plums, cut into mismatched shapes
handful of raspberries
1/2 cup blueberries
juice from 1/2 lemon (throw the rind in your garbage disposal – it will make it smell freshly cleaned!)
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup flour
1 cup flour
8 tablespoons (1 stick) butter, cold
2/3 cup oats (not quick)
2/3 cup brown sugar
1/8 cup granulated sugar
1/4 cup toasted almonds, chopped
1 teaspoon cinnamon
1/4 teaspoon salt
for the topping…
1. combine all ingredients and mash with your hands until butter is evenly distributed and mixture looks like a coarse meal, with pieces no bigger than a large pea.
2. refrigerate for at least 30 minutes.
for the filling…
1. preheat the oven to 375°F.
2. mix together all of the filling ingredients.
3. butter a 9×13″ baking dish and pour filling into it.
4. cover the filling with the crisp.
5. bake for about 35 minutes or until the topping is golden brown and the fruit juices bubble up around the edges.
6. don’t burn your tongue.