My Familys Fruit Crisp Recipe Is Good for All Seasons
Claire Bugos
Summer in California means fruit crisp season.
It looks like heaping bags of vibrant apricots, nectarines, and plums crowding the kitchen countertops.
One of the greatest privileges of my California childhood was the access to an abundance of sweet fresh fruit.
Claire Bugos
Farmers market berries became a Saturday staple and we purchased oranges in 10-pound bags.
My father always kept a big fruit bowl in the kitchen, which was lovingly refilled before dinner.
Naturally, fruit is the epicenter of one of our most beloved family recipes.
Claire Bugos
The finished product is a behemoth of steaming fruit with buttery topping.
Its done when the fruit juices ooze around the edges and become sticky and caramelizedon the pan.
In high school, eating was sometimes difficult for me.
I went through waves of tracking calories obsessively.
Fruit, with its naturally occurring sweetness, sometimes goes down with it.
Fructose, or fruit sugar, is naturally present in fruits and vegetables.
But not all fructose is created equal.
Fruit is not only a relatively healthier source of sugarit typically contains nutrients that are key to overall health.
The anthocyanin that gives blackberries their color likely slow or prevent several aging-related diseases.
Juices can also be a healthy way to intake these vitamins and minerals.
Half of that could be from 100% fruit juice.
You may use just about whatever produce is in season.
Frozen and canned fruit (especially those without added sugars) can work just as well.
Loading up on oats and nuts in the topping adds even more dietary fiber.
This recipe can satisfy all three goals.
And thats just how it should be.
Recipe: Fruit Crisp for All Seasons
This recipe is infinitely adjustable.
A dash of cardamom pairs wonderfully with apples needing some pizzazz.
Go heavy on the almonds for a peach crisp (theyre in the same family!).
Mix blackberries with stone fruit for extra brightness.
When fresh fruit is hard to come by, you’re able to use frozen.
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