I've been busy writing and I wanted something easy. I was thinking comfort and sweet flavors. I wanted crispy and juicy, something hot and cold. Had to be a fruit crisp with coconut sorbet. I like this sorbet the best of all. If you can't get coconut, lemon will do.
My Cooking Assistant loves fruit crisp, too. He likes fruit, especially berries. It's useless telling him to leave the berries alone in the garden. He heads for the strawberries and raspberries first thing. He pulls a sad face every time I go out to the garden. Sometimes I give in.
He's got quite a sense of entitlement. But in an odd way that's what I really like about him. I'm a sucker for a sad face.
It's nearly time to head to Oregon. I know I could do U-pick, go to the farmers' market here, but I love Oregon berries, and it's a good excuse to go to Portland.
Berry season is the best time of year in the Northwest. I like anything with berries, and crisps are easy to make. You don't need much sugar with fresh Northwest berries.
You can make this with brown sugar or maple syrup. Use less if you want this for breakfast. And why not a breakfast crisp? I could eat it anytime of day. I hope you like it too.
1 1/2 cups flour (all-purpose or whole wheat pastry flour)
1 cup old-fashioned oats
1 teaspoon baking soda
1/2 cup Earth Balance or butter
3/4 cup maple syrup
1 teaspoon vanilla extract
5 cups fresh blueberries
1 teaspoon freshly grated orange zest
1 tablespoon tapioca flour
Preheat oven to 350F.
Combine flour, oats and baking soda, blending well. In another bowl combine butter or Earth Balance, and vanilla extract, mixing until the shortening or butter is well blended. Combine the dry and wet ingredients.
Place berries in a casserole dish. Mix in grated orange zest and tapioca flour. Spread the oat-maple mixture over the top of the berries. Bake for 45 minutes or until top is golden brown. Serve with coconut sorbet.