Tuesday, November 23, 2010

Late Harvest Fruit Medley Crisp ~ A Recipe

I planned on blogging about being at our new ranch by now.  Only problem is... we have yet to close escrow.  There are no words.  Actually, there are, but instead of emotionally vomiting all over my dear readers, I'm going to share a recipe.  A sweet-ish one, of course.  That's what I do while in transition, remember?  Hey, at least the grains are soaked this time, emitting that crucial enzyme that enables you to absorb the nutrients in the dish instead of letting that pesky phytic acid leach nutrients from our bodies.  I love the perfectly late-autumn colors in this dish, and the spices used just taste like the season.  Step into the kitchen with me, will you?  But.. sorry.  Please sit on one of the kids' futons over there.  There isn't room for two of us behind the sink.  Get ready for healthy comfort food.  I've been ready allllll day.  Every day.

Late Harvest Fruit Medley Crisp
Prep time: 30 minutes; Bake time: 30 minutes; Serves 8-10

2 cups oats
2 cups water
3 Tablespoons cultured dairy (kefir, buttermilk, whey)
1 cup cranberries
1/2 cup dates, pitted and chopped
1 teaspoon vanilla
4 apples (tart ones are best in this recipe), sliced (and peeled, if desired)
2 pears, sliced (no need to peel; pear skin is thin)
2 persimmons, peeled and sliced
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon clove powder
2/3 cup butter or expeller pressed coconut oil (doesn't taste like coconuts), softened.
  1. If you plan on making this as an after dinner dessert, in the morning, combine the oats, water, and cultured dairy in a bowl.  Cover and let soak 4-8 hours (the longer, the better).
  2. Once you are ready to prepare this dish, preheat oven to 375 degrees.  Grease 9x13-inch pan.
  3. Combine cranberries and dates in saucepan and cook, uncovered, about 10 minutes or until cranberries pop, stirring frequently. Remove from heat, stir in vanilla, set aside.
  4. Place apples, pears, and persimmons in greased 9x13-inch pan.  Evenly spoon cranberry mixture over fruit.
  5. In a mixing bowl, combine oats with remaining ingredients thoroughly.  Sprinkle over fruit.  Bake 30 minutes or until fruit is tender and topping is a little brown(er).  Serve warm by itself or with ice cream. (And I will shamelessly add that the leftovers make the most delightful breaky.)


    1. That's not very much rapadura...or is that a LOT of rapadura? I'm inclined toward that being 1 1/2 CUPS...but maybe I'd be over-doing it.

      What's your recommendation? :)

      I NEED this comfort food...we're looking at a major move soon, and moving is always a "little bit" stressful. Especially when the house we're leaving hasn't sold yet. :(

    2. Oops! I made the correction. That's what I get for blogging at 11:30 at night... Thanks for the head's up. Blessings on your move!

    3. That is a thing of beauty :) We've been in the apples lately. Here's what I've been doing with them: http://theliberatedkitchenpdx.com/recipes/apple-crisp/

    4. That looks delicious!

    5. This looks delicious! Crisps are something I haven't figured out a soaked version of yet. Thank you!

    6. Breakfast? LOL. Yes, it is a really great breakfast. :)

      I'd be honored if you'd share this post on our new weekly link up -- Friday Food Flicks -- Amanda

    7. Well, you know... I've been known to throw down some leftover crisp on a busy morning. ;) Thanks for letting me know about your link up; I'll put it in my reader. :)


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