Crisp

CRISP is one of my favorite words; and it has autumn written all over it.

The tangy sweetness of biting into a crisp, juicy apple.

The crisp crunching of leaves underfoot, blown about by the breeze.

The fresh, chilly air, on a crisp, clear afternoon.

Crisp can even refer to your freshly ironed shirt. The word “crisp” itself is short, to the point, and, well, crisp.

One of the best kinds of crisp is the kind you can eat: apple crisp, cranberry crisp, peach crisp, and even strawberry or black currant crisp.

Black Currants

I love to experiment with all kinds of fruit, but I’m especially partial to baking pear and apple together into a crisp—which is a perfect combination for autumn! Healthy buckwheat kernels give this crumble topping an extra crunch that leaves your mouth watering for more. Your taste buds will thank you for each crumbly bite of crispiness.

 

Fruit Crisp

2 cups chopped fruit or berries

3 Tbsp applesauce

2 Tbsp water

1 cup GF flour

¾ cup Kasha, or roasted Buckwheat kernels

2 tsp cinnamon

Optional: mix sugar into the topping, or mix maple syrup in with the fruit, particularly if the fruit is a sour variety

Preheat oven to 350°F.

In a large mixing bowl, stir together the applesauce and water. Add all the dry ingredients and combine until crumbly. Arrange fruit in a glass dish or pan and sprinkle the crumble on top. Bake for 35 minutes or until fruit is the desired consistency.

This crunchy, crispy topping is an ideal complement to the soft, juicy fruit underneath. You can enjoy your fruit crisp during any season to relive all the crispness of harvest time.

 

 

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