Sick + Simple Strawberry Crisp

You know those moments where you sort of kind of feel like a horrible parent? Like, for example, you thought your kid was sick -- maybe? -- a long while ago, didn't really speed to the doctor because she wasn't complaining. Then you, well, plain forgot about it? And your child's dentist looked inside her mouth last week and was like: "Whoa! Those are some swollen tonsils if I've ever seen swollen tonsils!"

OK. This is very specific. As in, it happened to me recently. I noticed Ada's tonsils were quite enlarged, but she had no other symptoms. This was well over a month ago. Anyway, the whole dentist thing happened so I made her an appointment and felt completely negligent. Verdict? I was right not to worry. Some kids have swollen tonsils, even really swollen ones, with no other symptoms and it's completely normal. This is the case with Ada, thank goodness.

Early doctor appointment meant skipping school to head to the children's museum.

Changing subjects now:

Fruit crisps are a real treat in our house because we eat them for dessert, snacks, and breakfasts. Over time, we've found ways to cut the sugar back here + there. Our versions of these favorites tend to be naturally sweet -- letting the true flavors of the fruit come through.

Here's a simple strawberry crisp recipe your family will love. Trust me!

STRAWBERRY CRISP

What you'll need . . .

• 1-1/2 pounds fresh strawberries, rinsed + quartered
• 1 tablespoon lemon juice
• 2 tablespoons whole wheat flour
• 1 cup rolled oats
• 1/2 cup walnuts*
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch salt
• Scant 1/4 cup Earth Balance or butter
• 1-2 tablespoons of honey or maple syrup

* The texture of my walnuts is basically crushed. You can do this by hand or lightly pulse in your food processor.

Method . . .

1. Preheat your oven to 375 degrees F.
2. Place quartered strawberries in a well greased baking dish. I usually use a pie plate for this or my 8" x 8" glass brownie pan. Sprinkle lemon juice on the berries and then cover with your 2 tablespoons of flour. Mix well with a spoon right there in the dish and set aside.
3. In a small bowl, combine the oats, walnuts, baking powder, cinnamon, slat, Earth Balance, and honey. I use a spoon at first but then switch to my hands to get everything well mixed.
4. Distribute this crumble mixture on top of your berries
5. Place dish in the oven for 30-35 minutes, removing when the berries and bubbling and the topping is is golden.

Thanks for all the interest in the Aldi posts. I hadn't written about the store in quite a while and I got a ton of email questions about our experiences shopping there. Here's the link that will get you to all our Aldi posts in one place. But I guess I'll plan to do a Frequently Asked Questions post really soon with some updates on our shopping habits, what we like to buy there most, and how we are doing with our budget these days.

Happy Tuesday, friends!

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Insta-Dessert: Plum Crisp

Have six plums ripening on your kitchen counter? I did. So, I preheated the oven to 375 degrees F. And this recipe seriously took me 5 minutes to prepare.

First, wash plums well.

Then slice into 1-inch pieces and place in a rimmed baking dish. I used a glass loaf pan.


Mix together a topping combining 1/2 cup rolled oats, 1/4 cup whole wheat flour, 1/4 cup olive oil, 1/4 cup dark brown sugar, and a pinch of salt.


Then toss the plums in 1 or 2 tablespoons of both whole wheat flour and brown sugar. Add a dash or three of cinnamon for good measure.


Make sure the fruit is spread evenly, then top with topping.


Bake for 30 to 40 minutes -- until topping is browned and fruit is softened.


Enjoy right out of the oven or even cold from the fridge. I love fruit crisps. Actually, it's the only fruit dessert I enjoy. Apple crisp, specifically. I had never used plums before today -- but they worked beautifully.

What's your favorite fruit dessert?

Also, I'm going to start posting Insta-Desserts from time to time. Fast to prepare and bake desserts that I live-post on Instagram. If you aren't following already, please find us @neverhomemaker.

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a twist on apple crisp

Apple crisp is one of the lonely only fruit desserts I enjoy. Of course, health-nut Stephen loves (and typically will only eat) fruit desserts. This crisp was definitely a win-win in our household. But what's the "twist"? Basil! Yeah. It may sound strange at first, but I took a cue from various cookbooks (salads and other more savory dishes that make use of both ingredients) and paired the two. Note that ginger was key . . . so if you're skeptical about this dish and want to try it out, you won't want to use the traditional cinnamon.


What you'll need . . .

• 3 pounds tart apples
• 2 tablespoons lemon juice
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Handful or two chopped basil
• 1/3 cup all-purpose flour
• 1/3 cup raw sugar
• 1/3 cup rolled oats
• 4 tablespoons cold butter or Earth Balance
• 1/2 cup chopped walnuts

Method . . .

1. Preheat oven to 375 degrees F.
2. Peel, core and chop the apples; toss in a bowl with lemon juice and basil. In a separate bowl, combine the brown sugar, ginger, and cloves; add to the apples and toss to combine.
3. In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Or just use your hands like I did. Stir in the chopped nuts.
4. Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
5. Enjoy as often as you please. In fact, make a quick half-batch before heading off to work some chilly morning. I did. Just don't forget to turn the oven off!

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