Now, whatever was I supposed to do with those? Hmm...perhaps a delicious, healthy(er) fruit crisp! Why yes, yes, that DOES sound delicious, doesn't it?
And so it was.
I literally happened to just stumble upon this recipe whilst browsing either Tastespotting.com or Foodgawker.com (honestly can't remember at the moment) and was just tickled to find that A) it called for both of the fruits I had in excess, including the same type of cherry and B) when I halved the recipe, as I always do (this time because I knew I wasn't going to want a bunch of crisp sitting around along with 2 cakes) I discovered I had EXACTLY the right amount of oats called for in the recipe.
What I'm getting at here, ladies and gentlemen, is that I had pretty much everything on hand--a rare and special treat at that point in time, since I have spent much of the last few weeks running around grocery stores looking for specialty items.
|Pre-baking: Crisp is piled pretty high...|
|Post baking: Some of the crisp soaked up the fruit juices & sunk down,|
becoming irresistibly soft & gooey. My fave.
I'm going to go ahead and just provide you all with a link here to the original recipe from I'll have what she's having and give you a general summary of my comments/tips for baking this dish below:
- Don't have almond meal & extract? Substitute for all purpose flour & vanilla extract.
- Add all the sugar in with the fruit, not just 1 Tbsp.
- my crisp topping had some oats that were a bit dry, so I'd use more butter next time around to be sure everything had that crumbly, clumpy texture before baking.
- Also, as a side-thought for the fruit filling, I ended up quartering a lot of my cherries, which probably gave me a bit more in the long run... all up to you though! I also peeled all of my peaches.
That's it for now, and that may be the last dessert I make for a while to spare both my newly purchased jeans and the enamel on my teeth...
Unless, of course, I simply cannot help myself. ;)