So easy, so good, so TART!!
The recipe for this weeks TWD, chosen by Em from The Repressed Pastry Chef, was really easy to throw together. Most of the ingredients I keep around so this could be something to make up at a moment's notice.
I threw in some extra fresh cranberries so I could use the last of the bag. Right now I think I have a total of 5 bags of fresh cranberries in the freezer. I tend to stock up on them at this time and then use them throughout the year...you never know when you might need cranberries!
I also subbed in half whole wheat flour. I threw all the topping ingredients into the food processor and pulsed for the full minute. I thought I blew it at the beginning when the topping started to resemble powdered sugar but I kept it on and it all came together to form large clumps. Does anyone else think their food processor is more trouble than it is worth. Anyone?
I made my crisp as one large one in my beautiful red Martha Stewart baking dish. Very festive. I assembled everything and then brought it over to some friends' house for dessert. I baked the crisp when I got there and it made the whole house smell like the holidays.
We served it with scoops of vanilla ice cream.
Wow...this thing packs a pucker punch! Everyone loved it...not too sweet and just the right amount of crunch in the topping.
This is all that was left the next day.
I ate it for breakfast because it had oatmeal and fruit in it. :)
Don't forget to stop by here to see what the others have made this week.
Thanks for stopping by.
Designer Japanese at Kenny Rens, Woollahra
8 hours ago