If you’re a fruit crisp purist, perhaps you won’t be into that but I’d encourage you to try it before knocking it. It’s a whole grain fruit crisp with a bit less sugar than other recipes you’ll see floating around the internet - and I add a generous handful of chopped toasted nuts for added crunch.
The version you see here is one that will be repeated in a week or so in a small, funky kitchen in upstate New York. This year though, I thought it would be useful to actually get my recipe down in writing - so I’d always have it at the ready to glance at should I forget or should you want to make a pan in your own kitchen or while traveling and cozying up in someone else’s. And then I work some butter into a blend of flour, oats and brown sugar until it starts coming together in clumps and bake it until the fruit starts bubbling up through the crisp layer in vibrant, jammy hues. And fruit crisp is one of the things I feel confident just kind of throwing together: I can eyeball the amount of fruit, add a few tablespoons sugar and a bit of cornstarch or flour. Vacation should feel a bit more effortless and haphazard and not as structured or delineated. When I’m traveling, generally the last thing I want to be bothered with are recipes. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we’re at the cabin and it got me thinking about really simple, effortless summer desserts - in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. Sam’s younger sister and her kids have yet to meet Oliver my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs - of which there will be three. We’ll be visiting Sam’s family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom’s lake house in the Adirondacks. Use any combination of fruit (frozen or fresh) Larger chunks will take longer to cook.On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. If desired, add a teaspoon of Golden Monkfruit Sweetener to the fruit, for more sweetness.įor low-carb options use any combination of the following instead of oats: sliced almonds, almond flour, unsweetened coconut, pumpkin seeds, pecans. 9-12 minutes for smaller jars, 12-14 minutes for ramekins. Step 4 Place the vessels in the air fryer basket and cook until the berries are warmed throughout and the topping is golden brown. Mix in softened butter using a fork until mixture is crumbly. Step 3 Combine oats, flour, Lakanto Golden Monkfruit Sweetener, and cinnamon for the topping in a small bowl. Toss to coat, then divide the mixture between two 1-cup or four ½-cup jars or ramekins. Step 2 Combine fruit, flour, and lemon juice in a small bowl. Step 1 Preheat an air fryer to 360° Spray ramekins or jars with baking spray, coconut oil or butter Instructions for Air Fryer, No Sugar Added Fruit Crisp: 1 ½ Tbsp Lakanto Golden Monkfruit Sweetener.1 ½ Tbsp gluten-free or all-purpose flour.2 tsp Almond, gluten-free or all-purpose flour (we used Gluten-Free Flour).1 cup fresh or frozen fruit (we used blackberries, blueberries & raspberries).
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