I have some major life issues.
- I have an insatiable sweet tooth
- I prefer not to weigh a million pounds
- I’m not a good baker, and in light of #2 refrain from trying since I end up eating all the product (good or bad)
On Saturday we met some friends at Stone Brewing Co – don’t worry I won’t rub the perfect 70 degree day, sipping IPAs in the garden from an adirondack chair in your face… – no, the AMAZING dessert is what I want to brag about.
Apple Bourbon Bread Pudding
Normally I wouldn’t order bread pudding, but the waitress did some hard selling on it and I’ll be damned if it wasn’t the highlight of the meal.
Yes, even over the beer.
But so it inspired me to get in the kitchen and try to recreate a similar, healthier dish. Ok actually not really similar at all, but it did get me in the kitchen using something other than the microwave. I wanted something fruit-based and low in sugar, but sweet and crunchy to satisfy my dessert cravings.
Warning : I didn’t follow a recipe, and only eye-balled/might not even remember what all I threw in here. But the premise is simple and I’m sure you more kitchen-capable people (reminder, the bar is low) can smooth it out a bit for yourself.
Fruit Crisp –—healthy, simple, small threat of fire dept visit
Yields : 2 pie pans-worth, one apple one straw-apple. Actual servings TBD – likely >2 but <6
- 6 apples, peeled & sliced (golden, braeburn, jonagold mix)
- 1/2 a big plastic thing of strawberries, sliced
- 1c rolled oats, uncooked
- 1/4c-ish whole wheat flour
- 1 spoonful sugar, 1 spoonful brown sugar
- 2tbsp melted coconut oil (or butter)
- pinch baking powder
- cinnamon, nutmeg
- optional : flax seeds, sunflower seeds, etc
Dump fruit in Pam’d pan(s). I used a dark glass round pie dish. Don’t really think it matters.
Mix all the topping stuff together, try not to dump all the melted oil/butter in one spot. Doesn’t stir up real well.
Throw in 400 degree oven, uncovered, for like 20-25 minutes. I spooned a few teaspoons of water over the crisp halfway through because it looked like it was going to start disintegrating. Not really sure it was necessary (hindsight – prob needed more oil/butter).
Serve warm with ice cream, naturally.
don’t worry, that was just an out-of-oven taste test – had a proper-sized portion after dinner
While I was in the kitchen I made a veggie lasagna too but it’s a real hot mess and most inedible (I’ll eat all of it anyway – stubborn, cheap, and hungry) so no worries there won’t be a Top Chef OUaL post on that.