Crisp and Shout

They say that breakfast is the most important meal of the day. It kickstarts your metabolism, wakes up your body, and may even affect the sort of food you eat for the rest of the day.

I’ll be honest with you, though: When it comes to breakfast, Noah and I stick metabolisms and future healthy snack choices on the back burner. On the front pan, sizzling in lightly-browned butter, you’re likely to find Mediterranean omelettes, British muffins slowly toasting for Eggs Benedict, or cilantro-studded scrambled eggs, destined for sinful breakfast tacos.

Before I began seeing Noah, I wasn’t much of a breakfast eater. I was only beginning to incorporate a spinach-laced shake into my early hours routine when he and I began having breakfast together, but it didn’t take long for this previously snubbed meal to become religion.

I forget how quiche first came into our life, but come it did – with fanfare and deep roots. Every week, we made a new quiche: roasted veggies, blue cheese and green apple, leeks and salmon, roasted tomato and cheddar – even a highly experimental (and not half-bad) pairing of beets and Brie.

Though our enthusiasm for quiche finally paused for breath, our passion for breakfast has not. Since those early quiche days, we’ve perfected Hollandaise sauce, cobbled together an unbeatable omelette recipe, and clapped our hands in excitement over more runny egg yolks than I can count.

One of our newest – and uniquely un-savoury – morning meals is the crisp. We fell into crispy territory rather by accident: We were bouncing around easy breakfast ideas that involved fruit, and by the end of the day, we had plans to make a peach crisp that week.

Though arguably misnamed, as the topping is far more crumbly and chewy than crispy, it was a hit. Spiced apples followed peach and cherry followed apples. Our most recent recipe is cherry-blueberry, and I think it’s our favorite of all. Though this is an undeniably sweet morning meal, we’ve scaled back on sugar each time we’ve made it and haven’t looked back.

Without further ado, let’s do the crisp:

  1. Preheat the oven to 375 degrees.
  2. Grab two bowls – one will be used for the fruit, the other for the crumbly topping.
  3. Wash 1 Cup each of cherries and blueberries, then cut the cherries in half. Toss these into your smaller bowl, and top them with 2 Tablespoons of flour and about 1/3 Cup sugar. (If you have a really big sweet tooth, you can stretch the sugar to a scant ½ Cup, but we prefer a scant 1/3.) Stir the fruit, flour, and sugar together and let them macerate while you work on the topping.
  4. In your second bowl, combine 3/8 Cup flour (that’s ¼ Cup + half of ¼ Cup), ¼ Cup steel cut oats, ¼ Cup brown sugar, and ¼ Cup butter. Don’t melt the butter – instead, cut it into tiny cubes. Use your hands to work these ingredients together until they’re well combined into a dough. Add cinnamon and nutmeg to taste – we just sprinkle in few shakes of each spice.
  5. Take your macerated fruit and spread it evenly into the pie form. For the topping, grab a small hunk of dough and use your fingers to flatten it out, then lay it over the fruit. Do this until all of the fruit has been covered in a layer of dough. We sometimes have a tiny bit of extra dough, which we just freeze for next time.
  6. Pop the pie form into the oven and let it bake for 45-50 minutes. Once it’s finished, let it cool for a few minutes before serving.

Here’s the final result. As I mentioned before, it’s not exactly crispy, but it’s lovely, warm, and fruity, and perfect with your morning coffee.

IMG_6532

Let us know if you give this recipe a try! We’d love to hear how you like it.



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