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.
(image by someecards)
It’s our 1-year anniversary at Superfora! Yes, we’ve been shoving this blog down your throat for three hundred and sixty odd days. And you still don’t hate us. Thank you for reading, lovely friends!
To recap this past year, Tomica and I have each put together a list of our favourite places to hit in Van, some of which we blogged about and some of which we haven’t but believe make this city a cooler place to live in. Here we go:
Favourite cafe: Marché St. George. I love everything about this place; the pretty gold-lined porcelain tea cups, the fresh croissants they make daily and the owner’s thick Quebecois accent. This cafe is charming and comfortable beyond belief.
Favourite French Baguette: Faubourg Paris in Kerrisdale. After months of searching, Simon and I finally found the most authentic French baguette in the city at Faubourg Paris; crusty outsides and fluffy insides make me inhale whole baguettes at a time. Now all I need are bratty 13-year olds to egg me on the street and I’m right back in Paris.
(photos via Front & Company)
Favourite Stationary Store: The Hach. They carry everything from vintage alphabet stamp sets to leather-bound agenda books to baby-shaped post-it note pads. And the owner, Tara Hach, is amazing. The next time you’re strolling down Main, be sure to check out The Hach just west on 17th.
Favourite Sushi place: Zipang on Main Street. The perfect neighbourhood sushi spot, this gem is my restaurant of choice to stuff face with my favourite friends. I always leave Zipang feeling immensely content thanks to to-die-for sushi, lovely staff and a relaxed atmosphere. Even with several bottles of white, the tab is always fair. If you go, call me.
Favourite Vintage Shop: Community in Gastown. Amazing selection, super affordable prices not to mention the proceeds go back into the DTES community. Win win.
Favourite city planning perks: An abundance of safe bike lanes + lack of highways that obstruct our gorgeous views + kilometers of waterfront paths.
Everyone knows that when you’re craving a taste of Italy – the Drive’s the place to be. And nothing makes me yearn for Italy more than going out for a killer meal and not being able to finish it off with a mandatory espresso.
Well now I no longer have to walk away in disappointment when all I’m offered is drip coffee. Perche, you ask? Because last weekend I purchased a bag of “the Drive” coffee beans from the Commercial Drive Coffee Company. And I intend to walk around with it in my purse in case of an espresso emergency (just kidding! but only because I think it may be a tad rude to bring my own beans…).
The Commercial Drive Coffee Company was started not too long ago by my good friend Domenico Bruzzese, with the goal of providing locally roasted coffee beans reminiscent of flavours from the old country that continue to be preserved and reinvented in East Van’s Commercial Drive area. If the Bruzzese’s coffee is even half as good as their sandwiches (Dom’s family owns and operates the quintessential Commercial Drive deli – La Grotta Del Formaggio, which holds a strong 4.5 star rating on Yelp), you know you’re in for a treat. You can have your pick between four different types of roast, all named after East Van hoods: The Drive (espresso), Grandview (medium roast), The Continental (medium roast) and Park Drive (dark roast).
The packaging is quite pretty itself – making these bags of beans a lovely gift for locals and visitors alike. (Available at La Grotta Del Formaggio and London Drugs stores).
You want to eat out at a nice restaurant but don’t want to feel like shit about dropping a load of cash so soon after the holidays. I hear ya. Someone else hears ya too. Joe Chaput of Les Amis du Fromage organized Feast Van, a 2-week dining event that combines a prix fixe 3-course meal at one of East Van’s best restaurants with support for the Vancouver Inner City Back Pack Food Program. This student meal program provides healthy snacks and meals to food-insecure children over the weekend.
The event runs from January 20th to February 5th. Menus start at $20 for lunch and $30 for dinner, $1 of which is donated from each meal. Participating restaurants include the highly revered Au Petit Chavignol, Cafeteria, Campognolo Roma, Les Amis du Fromage, Les Faux Bourgeois and more.
So, help yourself and help others: go fill your belly at one these fine establishments and help pay for a student’s weekend meal.
Last night, on my way home from work, a teen stopped me on the sidewalk to sell me a box of chocolate covered almonds. I used to sell boxes of chocolates to raise money for my high school sports teams and I remember how annoying it was when adults ignored me. I handed the kid my $3 and almost immediately felt like I had been had. Why? The packaging looked like it was literally from 1987. I half expected Gary Coleman to jump out of the box. Could the chocolates inside actually be that old?
Afraid to eat them and test my theory myself, I gave the box to Simon. That boy is fearless.
Whoa! Not only did he survive his first bite, he is smiling!