Crisp – A Guest Post by Jess RobertsPosted: August 9, 2012
I’m super pleased to announce that this is Superfora’s very first guest post! Today’s guest writer, Jess Roberts, is renowned for her baking prowess. Despite living on opposite ends of the country, I constantly hear about her unbelievably delicious feats: ice cream sandwiches, bacon jam, elaborate cakes and irresistible cookies.
Her Peach and Blueberry Ginger Crisp is no different. I would shave my head for a taste. Read below for her simple as pie recipe to this healthy, guilt-free dessert.
When I bake with friends, the science of baking goes out the window. “Let’s make it healthy!” they exclaim. They want to add way less sugar than the recipe demands and they’d prefer the butter stay in the fridge, replaced by its lesser cousin — margarine. But I like the science and I’m known to be a little controlling, so I tend to quash any dreams of healthy creations. Luckily for them, with crisp, both creativity and health are possible. It’s the type of dessert that accepts improvisation and emerges unscathed, even improved. Toss a little less sugar in there and swap out the all-purpose flour with barley flour and delicious is still what you get. With Ontario peaches at their optimal ripeness, you can’t really go wrong. Unless you use margarine. That’s always wrong.
Peach Blueberry Ginger Crisp
For the filling:
- 1 pint of blueberries
- 5 to 7 peaches – cut into medium bite-sized pieces, depending on the size (The blueberries and the peaches should almost fill the pan)
- 1/3 cup white or brown sugar (I like white sugar with this… tastes lighter)
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1 tablespoon fresh grated ginger or 1 teaspoon dried ginger
For the crisp topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter, softened
(Photos by Jessica Roberts)
- Heat the oven to 375°F.
- Toss the fruit, lemon juice, sugar, cornstarch and ginger together in your baking dish. I use a 9” glass pie dish, but a 8”x8” or a 9”x9” baking pan will work.
- Mix together all of the dry ingredients in a large bowl. Add the butter in pieces to the dry mix and toss. Using a fork, a pastryblender or your hands, form a crumble. I bought a pastry blender in one of those look-its-on-sale-and-I’m-going-to-definitely-use-it moments but I always abandon it in favour of my hands. You don’t want a perfectly mixed topping so once your crumble has some pebble-sized chunks, spread it evenly on the fruit mix.
- Bake for 30-35 minutes. I prefer 35 minutes because I like seeing the fruit bubbling up over the topping.
- Cool the crisp for at least 15 minutes and then serve with ice cream. I always choose classic vanilla or greek yogurt. For a sweet combination, try fatty lemon Liberte or non-fat honey greek. Or whatever your healthy heart desires (cultured almond milk for you anti-glutenites).
Bonus – You can eat this for breakfast. With fruit, oats and not that much sugar per serving, it’s “healthy.” Besides, it tastes even better the next day.