summer food: serendipitous crisp

There are some indulgences that make everything better. Like not having to buy flour and sugar and cooking supplies when you rent a vacation house. Even better, when your friend brings small batches of pre-mixed crisp topping and you happen to rent a house with a plum tree in the backyard that’s offering up tiny, sweet-but-tart plums. And your husband happens to be the perfect height to reach the upper-most branches.

That’s when you know the summer gods are smiling down on you.
 
This requires the eensiest planning ahead to mix up some crisp topping and portion it into jars or bags – about a cup in each. Sarah made this before our trip, and tells me that whenever she’s making a batch, she makes extra and freezes it in little baggies so it’s ready for whatever fruit comes her way. Now I’m a convert.

It reminded me of when a group of us rented a house in wine country for a wedding of some good friends. Their dessert was potluck style, and I had signed up to bring an apple tart. I brought all the ingredients for the crust and topping to the rental house, but no apples. I hoped I might find a little farm stand along the way; but even better: I found an apple tree on the property.

I know this sounds hokey, but I believe that having some crisp topping at the ready when you rent a house or go camping is like carrying a little medallion of faith. Faith that you just might luck into a glut of ripe fruit for a lazy dessert with a perfect sense of place.

Here's Sarah’s crisp topping, adapted from Epicurious:

1 cup rolled oats

1/4 cup all-purpose flour

1/3 cup packed light brown sugar

1/2 stick unsalted butter, cut into bits

1/4 teaspoon salt

Mix everything together, divide into a couple smaller portions, and stand at the ready for summer fruit to present itself to you.

Comments

[simone]

I just discovered precooked topping and I imagine you can do the same thing and bring it along like a cookie. The topping is much more crispy and crunchy than when I was baking it all at once. Here's the recipe I used in case you want to try. It's not oat-y (which is the kind I'm used to). It's much more like a pecan sandie cookie. It's my new favorite recipe for peaches.
Topping (from Cook's Country)
1 cup unbleached all-purpose flour
1/4 cup granulated sugar, plus 1 tablespoon (divided)
1/4 cup packed brown sugar (light or dark)
1/8 teaspoon salt
2 teaspoons vanilla
6 tablespoons unsalted butter , cut into 6 pieces, softened
1/2 cup pecans
Preheat oven to 350. Combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top. Pulse to combine mixture. Add butter and half of nuts; process until mixture clumps together about 30 seconds, pausing halfway through to scrape down sides of work bowl. Sprinkle remaining nuts over mixture and combine. Transfer mixture to parchment-lined baking sheet and spread into even layer. Bake on middle rack until lightly browned and firm, 18 to 22 minutes. Remove from oven and break into chunks. Set aside. You can do this early in the day or the day before and store in a sealed bag or plastic container until ready to use.

[Rachel]

I love the idea of being ready for a glut of fruit!

[Lisa]

Mmm, delicious (and what luscious colors, too!). I also love a good go-to crisp topping, but seem to always add in some sort of chopped nuts as well--almonds, pistachios & pecans are my favorite!