Blueberry Apple Crisp

 
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I have a lot of nephews. Recently I was staying with one of my lovely sisters who happens to have a couple of fruit trees that she can’t keep up with. She also has twin toddlers who dearly love to sample from said fruit trees. At the end of an enjoyable fall day hanging out with the kids, I decided to help clean up while my sister was getting the kids ready for bedtime.

Lo and behold. I found, not one, nay not even two, but 4 apples and an Asian pear that had been dutifully sampled by the twins and then kindly left haphazardly around the house for the others to enjoy.

As Plato once said, ‘Waste not want not,’ and so I dutifully set out to create a dessert that would utilize these. After washing the apples and cutting out the tiny bite marks I was well on way to the recipe you’re about to enjoy.

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I should mention that this recipe is EASY AND can be made ahead for whenever your heart (stomach) desires it. First things first: cut up all those apples and the Asian pear. I like to dice them fairly small. Toss them with lemon juice and blueberries and set them in the fridge while you assemble the rest.

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In a medium sized bowl, stir together all the dry ingredients and then cut in the butter. As always I prefer ye olde fashioned methods of using my hands to get the mixture to a nice bread crumby appearance. At this stage, you can toss it in a container and you’ve got all the prep done for a delicious dessert.

If you’re ready to eat, proceed. You can use a pie pan or square baking dish. Either will do fine. Pour the fruit into the pan and spread evenly. Drizzle your agave directly over the fruit before completely covering with your dry mixture. I go light on the sweetness, so if you want to indulge a little more, double or triple the amount of agave. When you’re done, cover the top with foil and tuck it in the oven. For my tiny kitchen I like to have it prepped and ready so that it can be cooking while I eat dinner. It takes a solid 45 minute to cook nicely, so if you plan it out right, dessert will be hot and bubbly post feasting.
Oh and this should be a no brainer, but serve it up hot with a scoop of vanilla ice cream.

Bon Ap’

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Wine Pairing

This Greek wine has a rich and creamy mouthfeel that will leave you savoring your time baking.

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Wine Santo Assytriko
Year 2017

Color golden yellow
Scent overripe peach
Taste white peach with creamy mouth feel

About the Grape
Assyrtiko is a white grape native to the island of Santorini. The grape makes a wine reflective of the island’s volcanic terroir. Assyrtiko can be made into wines both dry and sweet but in general is known for its minerality, crisp bright flavors and strong acidity.


 

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