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When I saw this gorgeous dessert at Cooking Spree, I knew I had to try it. I was not disappointed! Simplicity and purity are both in taste and presentation…

I took my own photos but Ms Sharp’s are so much more appealing. How can you resist? You know you can’t!

One Year Ago: Vegetables with Balsamic Butter Sauce

Stone Fruit Crisp

(from Cooking Spree, with some minor modifications and great thanks!!)

The Topping:

3 T. unsalted butter, broken into several pieces
1/3 cup brown sugar
1/4 cup all purpose flour
2 tablespoons plus 2 teaspoons rolled oats
dash of salt
dash of freshly grated nutmeg
1/3 tsp ground cinnamon

The Filling:

1 pound assorted stone fruits (cherries, apricots, plums, or peaches)
1/8 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
dash of nutmeg

Preheat the oven to 375 degrees. Wash fruit. Cut large fruit into 1/8 sections. Halve cherries. Toss the fruit in the sugar, cinnamon, allspice, and nutmeg. Pour in a 8×8 inch glass dish. Combine the topping ingredients and sprinkle over the fruit. Bake for approx 25 minutes or until bubbly.

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