I saw some peaches and strawberries in the market today and I decided to make a fruit crisp. This is a dish from my childhood with many fond memories. This dish may also be called a crumble, because you crumble the topping over the fruit.
I had been thinking about my mother, Claudia, and her baked apple crisp. She would slice apples and spread an oatmeal mixture on top and then bake it to sweet, gooey/crunchy delight. I decided to adapt her recipe to peaches and strawberries.
I had planned to make this dish with fresh peaches. When I cut into the peaches I had bought, I found that they were no good. Quickly adapting, I used some canned peaches.
Karl’s Peach and Strawberry Crisp
2 cans cling peaches, drained and chopped up a bit (or 6 ripe fresh peaches, peeled and chopped)
1 lb. fresh strawberries, sliced
1 Tbs. lemon juice
1 Tbs. brown sugar
1 tsp. ginger, powdered
1 tsp. cinnamon
Small pinch Kosher salt
1½ cup oatmeal
8 Tbs. brown sugar
8 Tbs. butter, softened
1 Tbs. cinnamon
2 tsp. ginger, powdered
Small pinch salt
1. Mix the peaches, strawberries, lemon juice, sugar, ginger, cinnamon, and salt and pour them into a buttered shallow casserole.
2. In a dry pan, over medium high heat, toast the oats until they are a nutty brown, about ten minutes.
Tip: When my mother made this dish, she put the oats in raw. Sometimes they would end up crunchy and under cooked. Toasting them first enhances the oat flavor and ensured the the oats are fully cooked by the time the fruit is done.
3. Thoroughly blend the oatmeal, sugar, butter, cinnamon, ginger, and salt into a thick paste.
Tip: I have tried using a fork, but nothing works better for this process than your hand for mixing the crisp.
4. Scatter the crisp over the peaches and strawberry mixture.
5. Bake at 375° F for 30 minutes, until the topping is crisp.
6. Cool slightly and serve.
Tip: It is also excellent served vanilla a la mode (ice cream).