Today was a big day of helping my Dad in the field, cleaning house and preparing to leave next week for the Sutter Home Winery’s Build A Better Burger competition. I’m so excited to go and compete in this burger cook-off in a state I have never been to in my life. Thinking of the upcoming trip is consuming my brain, so naturally when I got the “what’s for dessert Mom” question at 3:00 PM I knew I had to come up with something. I never got around to making the chocolate cake that was asked for yesterday and wasn’t feeling wonderful about that. Fruit crisp is such an easy dessert to throw together and the kids love it, plus I don’t feel terrible about feeding it to them for breakfast! (Terrible, I know!) I had plenty of suitable random ingredients and I literally threw it together. THREW. Luckily I paid enough attention to what I put in it so I could write it down because it couldn’t have turned out any better. Tomorrow we’ll take a piece to Grandpa, he’ll probably need help again. Today he got a donut and a Pepsi, tomorrow will be much more exciting if I bring some leftover dessert! (An XL portion for sure.)
Here they are headed out to find Grandpa today. I had an excellent day full of pictures to take for you… and then after these first 2 you’ll see my battery died. Waaa!
Always have to be careful around the equipment, holding hands and going with an adult is good. (Dad was in the field anyway and they were actually going to meet Grandma with the four-wheeler.)
Back to this EASY dessert!
Red White and Blue is the name of one of my daughter’s favorite pies. It is a combination of cherries, blueberries and apples. There are a few shortcuts in this recipe you’ll find, only because of the ingredients that I had on hand. (A leftover can of blueberry pie filling from cheesecake at Easter? Seriously I used it!? I know, but it worked!)
My best friend Molly (I talked about her in the Tractor Ride post) came over tonight to help me fine tune my burger cook-off contest day game plan. This little trip to Napa Valley is creeping up on me I will have to say, but having Molly here tonight to reassure me step by step was very nice. I just love her! To learn more about Sutter Home Winery’s Build A Better Burger contest, click here. To read my Sour Apple Pork Burger recipe, click here. More on the contest later… we’ve got dessert to make!
This dessert took less than 5 minutes to throw together and 1 hour to bake. I cooled it for a while but it would be fine served hot with vanilla ice cream on top to melt through the layers. This crumble topping will make anything you put it on delicious and the optional glaze will take it over the top with sweetness! Watch your sugar levels depending on your flavor liking, if you want sour notes in your crisp, use less sugar and also use sour cherries. If you like it mild, go with the dark sweet cherries and a bit of sugar. My kids like the dark red cherries and the full amount of sugar. Of course!
Red White and Blue Crisp
by Cristen www.foodandswine.com
(Cherry, Apple, Blueberry Crisp)
1 bag of frozen cherries, sweet or sour/tart depending on your taste
1 can of blueberry pie filling (If you use frozen berries, add 1 bag frozen berries + addtl. 1/4 C sugar and 2 TBSP flour)
1 large apple sliced 1/4″ slices
1 TBSP lemon juice (I had 1/2 a lemon on the counter that was unused from dinner… the juice went in!)
1 tsp vanilla extract
3 TBSP flour
1/2 C sugar
dash of salt
Dump in and mix all ingredients in a large mixing bowl until well combined. Pour into greased pie plate. Cover with crumble topping (recipe follows). Bake at 350 degrees F for 1 hour. Remove from oven, cool a bit, serve warm with vanilla ice cream.
1 stick of butter
1/2 C sugar
1/2 C regular rolled oats
1 C flour
pinch of salt
Cut together with a fork until mixture resembles coarse crumbs. Pour over fruit filling evenly.
To make this over the top, drizzle with an all purpose glaze.
2 C powdered sugar
2 TBSP milk
a squeeze of lemon juice
lemon zest (optional
Mix together and drizzle on crisp for an even sweeter treat!