Recipe of the week – Fruit Crisp

The markets are still glowing with BC fruit. I stop at Steve and Dan’s at the Downtown Market for juicy nectarines and those large black plums.

You could also make a crisp with the last strawberries of the season. How unusual for us to have September strawberries. So rare and luscious, tiny and red all the way thorough, they probably won’t make it home and into a crisp.

Any mix of fruit could do — apples, pears, or the last of the peaches with some blackberries.

Toss six cups sliced, unpeeled fruit with the juice of half a medium lemon, 1 tablespoon cornstarch or rice flour, 1 tablespoon honey or agave syrup or 1 of sugar (sugar mixes better). Spoon into a greased shallow baking pan (8 x 8 cake tin does the trick).

Put 2/3 brown sugar, 6 tablespoons cold butter, ½ c rolled oats (a shout out to Highwood Crossing for their delicious oats that are always in the pantry), ½ cup chopped walnuts (optional, nice with apple crisp) ¾ teaspoon cinnamon, dash salt into a food processor and pulse until mixed. If you’re making an apple crisp, try maple syrup instead of the sugar, or add a bit of whiskey to the fruit mixture.

Toss evenly over the fruit and bake for 40 to 45 minutes, until hot and juicy. Let cool slightly, it’ll be easier to handle, serve with yogurt, ice cream or fresh cream.