The lower freezer drawer and I had a little brawl. It won. My lovely friend Zay has been sending me chest freezer links from Craigslist. And I am VERY tempted given our space constraints in the current freezer and my desire to meal-prep pre-babe.
Anyway, the freezer drama resulted in me throwing out (uuuugh . . . money down the drain!!) a whole set of packs of old frozen meat, and finding several other things that I needed to use, stat. Like a half bag of frozen cherries, which I used for this crisp.
I usually eyeball topping ingredients, but this version is adapted from a real recipe. So I measured! Like a real baker!
The one thing I always do with crisps is to only sweeten and spice the topping. I love that the fruit still retains its taste but is sweetened by the topping ingredients. Also, if I just use apples, I always add nuts to the topping.
Apple Cherry Crisp (topping adapted from Tried-and-True Cooking with Heidi)
-3 apples (I used Pink Lady, which are much better for eating than cooking but were all that I had on hand
-1/2 lb frozen sweet dark cherries
-1 cup flour
-1 cup brown sugar
-1 cup oats
-1 stick melted butter
-Sprinkling of cinnamon
-Preheat overn to 350
Chop apples (I use a hand chopper and don't bother to peel) and mix with cherries in a 2 quart casserole.
-In a medium bowl, mix topping ingredients
-Sprinkle evenly over fruit
-Bake at 350 for about 45 minutes, until golden and bubbly
Note: the original topping recipe called for baking soda and baking powder. I haven't made a crisp with any rising ingredients in the topping, but I'm interested to try to see if it makes a difference