Tuesday, May 29, 2012

Wherein I end up giving more of an idea than recipe

Now, I really don't think fruit qualifies as a dessert, but we had these pineapple fruit cups that the husband didn't end up liking, so I was trying to figure out a way to eat them. And then I realized...if you put enough crumbly, streuselly, sugary, oaty goodness on it, I'll eat almost anything. And thus was born my Individual Fruit Crisp. Unfortunately, I tend to eyeball things, which is bad recipe creating. For instance, this batch was probably closer to one tablespoon of butter than two, and I think it needed a little more. These are more of guidelines than actual rules.

Individual Fruit Crisps
1/4 cup oats
scant 1/4 cup flour
1/4 cup brown sugar (packed according to your tolerance for deliciousness--I assure you mine was packed)
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp cinnamon (or more, to taste)
dash salt
2 tbs butter
1/2 cup fruit (drained)

Combine all the dry ingredients, cut in the butter. (Honestly, I use the softened butter I leave on the counter, which is why I can only give you a ballpark on the amount. Just glop in what looks good.) Put the fruit in a toaster oven-safe ramekin, top with 1/4 cup of the topping. Reserve remaining 1/2 cup for later. Bake at 350ish in the toaster oven for 15-20 minutes, or until it smells delicious and is golden.

before baking

I don't know if the baking powder or soda actually do anything, but all the recipes I consulted had them, so I left them in. (I told you, I'm a terrible recipe creator!) And I don't know what to tell you if you don't have tiny creme brulee ramekins; I suppose any toaster oven-safe dish would work. Tartlette pans, ceramic, whatever. (FYI, my Pyrex said no toaster oven, although I have pressed my luck in the past and lived to tell the tale.) You could probably make a little tinfoil boat and do it in that, although the metal might react with the pineapple? I don't know; I'm not Alton Brown here. This is a great, low-risk opportunity for improvising. I'm a big believer in cooking by feel. Most dishes are not so delicate that you can't add your own spin on things. Anyway, it's cooked fruit, there's some whole grains, I'm still willing to eat it...talk about a success. Nevermind the sugar.

bad lighting on the couch makes it look orange...


  1. I know exactly what you mean about the approximmating. This is why even after the 376th time of making meatballs, I still ask Tarzan if they're good because I might have added too much salt or something.

  2. And that is not how I really spell approximating.


Be nice.