Are you cooking for for one or two people? I often hear people say that they only cook for 2 so they “can’t be bothered” making this or that. We still need to eat so we make dinner but I think dessert falls into the “can’t be bothered” category most often. One of the ways to escape the “‘why bother” syndrome is to have a few dishes in your repertoire that are easy to prepare, can be made in small portions and can be made partly in advance. I thought I’d share this simple yet delicious dessert made in small quantity, just enough for a couple of servings. You only need to cut up as much fruit as you need for 2 people, yet you make crisp topping for 4 servings and keep the unused portion in the freezer for the next time you want to make this dessert.
Fruit crisp can be made with different fruits. Berries work, stone fruits work, rhubarb works. Depending on the season, pick the fruit that is ripe and ready and use it to make a lovely little fruit crisp baked in individual dishes. Today I made 2 different fruit crisps, one with apricots and the other with plums. Same method, same quantities, different fruit. You can combine the fruits as well, add berries, whatever strikes your fancy.
Since I am restocking my kitchen I actually had to go out and find the individual dishes for the crisps (I had dozens before, all shapes and sizes). I found these at the fabulous kitchen shop Chef’s Edge here in Kelowna and picked up a few. They were just the right size for individual servings of the crisp.
To serve the crisp scoop vanilla ice cream over, serve with a dollop of whipped cream or just drizzle heavy cream over. You can warm up the crisp in the microwave if it has cooled down, for about 3-40 seconds, or serve at room temperature.
1 cup oatmeal (quick cooking, not instant)
1/2 cup granola
1/2 cup flour
1 tablespoon sugar
6 tablespoons butter, melted
Place all ingredients in a bowl and mix with a fork until combined well.
8-10 apricots or plums, enough to fill your dessert dish.
1 tablespoon sugar
1 teaspoon cornstarch
Combine all ingredients in a bowl and mix gently with a wooden spoon.
Divide the fruits among 2 crisp baking dishes.
Spoon enough of the topping over each crisp.
Place remaining topping in a freezer bag and place in the freezer, ready for use next time.
If you wish place a couple of pats of butter over the topping and sprinkle with additional sugar, just a little.
Bake in a preheated 400℉ oven until top is golden and filling is bubbly.
Remove from oven and if the content bubbled over carefully wipe off spill from the edges of the dish with a wet paper towel. Be careful not to burn yourself.
Serve warm with vanilla ice cream.