Here There and Everywhere

Summer Fruit Crisps

If you haven’t cooked before, and are interested in beginning, Crisps are a good place to start. They are easy, don’t take a lot of time, and you get instant – and delicious! – gratification. Now, while fresh fruit is abundant in Kuwait (and elsewhere) is a great time to try a crisp.

These recipes are from Mary Cullen’s Northwest Cook Book, 1946. My aunt gave it to me before she died, and some of my best cooking efforts have been based on recipes from this book. They are simple, but . . . simply GOOD!

Apple Crisp

Crisps are wonderful when made with fresh fruit, and not so much trouble as a pie requiring crusts. Here, the topping is delicious, and easy.

5 cups apples
1/2 cup butter
1 cup sugar
3/4 cups all purpose flour
1 teaspoon cinnamon or nutmeg

Peel, core and slice apples and place in a greased baking dish or cassarole (a ceramic pie dish is perfect, but you can also use a ramekin, or something not too deep, not too shallow).

Using a pastry blender, or a metal whisk, or an electric mixer, work together the butter, sugar, salt, flour and spices.

Pack closely around apples.

Bake in 425 degree oven for 45 – 50 minutes. Serve with whipped cream or ice cream.

Berry Crisp or Peach / Apricot / Plum Crisp

Substitute berries (peaches or apricots or plums) for apples. If berries are very tart, sprinkle with 1/2 cup sugar mixed with 1/2 cup flour before covering with crumb mixture.

Rhubarb Crisp

Use diced rhubarb in place of apples. Mix 1/2 to 1 cup sugar and 1/2 cup flour with rhubarb before placing in baking dish.

August 19, 2007 - Posted by intlxpatr | Books, Cooking, Generational, Recipes, Seattle, Shopping