Thursday, August 9, 2012

Stone fruit crisp. what does one do when faced with a situation like no power for almost 16 hours and loads of stone fruit in your refrigerator going all mush.Well, you wait for the power to come back and rescue them by making a stone fruit crisp. 
It takes all of five minutes to put together (well, anything longer and you don't want to do it because you are not sure if the power is here to stay) and tastes absolutely wonderful. 
The stone fruits lending the acidity to the crisp, the chewy texture of the muesli and the sweetness from the brown sugar...yum...I also added a  splash of red wine when I made a second batch that very evening.

Stone fruit crisp
Serves 8

4 cups sliced peaches
2 cups sliced plums 
2 cups sliced apricots
1 cup soft brown sugar
3 tablespoons whole wheat flour (atta)
1/4 teaspoon cinnamon
1 cup muesli
1/2 cup soft brown sugar
3/4 cup whole wheat flour
1/2 teaspoon salt
1/4 cup butter

1. Combine the peaches, plums, apricots, half of the soft brown sugar, flour and the muesli in a large bowl; let it stand for 15 minutes.
2. Preheat oven to 180 degrees. 
3. Spoon the fruit mixture into a ceramic baking dish (coated with oil).
4. Combine the muesli, the remaining soft brown sugar (1/2 cup), 3/4 cup of the whole wheat flour and salt in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle the muesli mixture over the fruit mixture. Bake for about 35 minutes or until topping is lightly browned and fruit is bubbly. 

Serve with cream if you like.

Image : Personal Album
Recipe: Adapted from Cooking Light

While you enjoy reading this post with visuals.Please do not use them without asking. 
They belong to Orange Kitchens unless otherwise stated.

1 comment:

Reeta Skeeter said...

love the last pic :D and will definitely try the recipe

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