Tis the season for juicy fruits, green vegetables and outdoor parties. That’s right folks, the holiday weekend is upon us. We have dreams of al fresco dinners, good company and fresh fruit crisps that turn into breakfast the next morning.
If you have a go-to crisp recipe, go ahead and use that. But if we can, we will try and convince you to swap out the oat-flour topping for a Bircher Muesli topping. Bottom line = keep it simple. The sun is out, the days are hot and you want to spend minimal time in the kitchen.
1. Oil a pie pan with coconut oil
2. Cut 3-4 peaches and a generous handful of cherries (yes, we pitted them. yes, it is worth it). Toss with lemon zest, cinnamon, honey and a bit of rye flour (or cornstarch, if you are a traditionalist). Our fruit numbers are rough, we just cut up enough fruit to fill our pie pan. In lines of keeping things simple ,we opted out of measuring cups and went by feel.
3. In a separate bowl, mix your crisp topping. We used 1-1.5 c of Bircher Muesli + 1/4 c rye flour + 2 tbs honey + more cinnamon + more lemon and a bit of fresh grated ginger. Skip the utensils- with your hands combine in coconut oil until you reach your desired consistency. Or, for the traditionalists, add cold cubes of butter.
4. Add muesli topping to the fruit. Add a few more (tiny) dollops of coconut oil to the top and place in a 375 degree oven for 35-40 minutes.
5. Bon Appetit.
At night, enjoy with a scoop of your favorite vanilla ice cream.
In the morning, top with greek yogurt, a drizzle of honey and a nice cup of coffee.