Revamped Berry Crisp for Two

Where in the world are all those recipes for single or double portions when you need them?  All the recipes I find online and in all my cookbooks are made for 4-8 people.  That’s nice when I have a family to feed, but when it’s myself or my test guinea pig, whomever happens to be standing close enough to be fed at the moment, a 4-8 portion sized dish just doesn’t work, especially in a day in age when we all have to be “watching our figure.” Oh give me a break.  No really, tonight is all about satisfying your sweet tooth in a somewhat respectable manner.

All summer I have been dying to make a crisp.  Why a crisp and not a buckle, cobber, or Betty? Ok, I must admit, I have no clue what the difference between any of these is, so I referred to the handy-dandy internet and the wonderful Gourmet.com website in particular.  According to this article, a crisp, my dessert in choice, is baked fruit with a streusel-like mixture on top, often oatmeal, and is actually called a crumble in Britain. A cobbler is more like a baked fruit pie, topped with a thick biscuit crust.  A brown Betty is like a crisp, however breadcrumbs, instead of oats are used.

So back to the recipe at hand.  I was not really interested in having an entire pan of fruit crisp left, even if it did somewhat resemble my breakfast fruit and granola, that would just be too dangerous.  I sought out a recipe to model my creation after and found this one. Now that we have the internet, cookbooks seem to be a dying art.  With the touch of a mouse-pad, a few keystrokes, and about 3 minutes, we can find about 100 recipes centered around one of the most random ingredients we want to sample as well as countless substitutions for the various ingredients we may not have, cannot use, or are too lazy to go out and purchase.  Yes, the last one is almost 100% always my excuse, but I do attempt to find recipes that utilize the least amount of ingredients, are the ingredients we all have on hand, and maximizes its health potential.

I had an appointment to attend to in the afternoon, so before I set out, I made sure to put some of the ingredients together.  First off, select which lucky fruits you would like to include.  I picked out a medley of berries from our farmer’s market adventure: raspberries, blueberries, and blackberries.  I could have included a bit of peach as well, but decided to let the berry clan have their afternoon of fame.

I mixed the filling into both ramekins and set them inside the fridge to chill for a few hours, allowing the cinnamon and agave syrup to soak into the berries.  I also mixed the dry ingredients of the crisp itself, but held off on including the butter.  As a last minute decision, I remembered how much my mom loves coconut, so I mixed a tad bit into both cups before setting it in the oven.

I’ve come across a few recipes that might allow for the inclusion of Chobani Plain Nonfat Greek Yogurt, instead of butter, however it usually is when the recipe calls for a significant amount of butter.  I was willing to take the risk, so I took the required 4 Tbsp of butter and instead used 2 Tbsp butter, 2 Tbsp yogurt.

*Note: there was about half of the dough left over and so we may or may not have snacked on some of it while we were waiting for the ramekins to come out of the oven. When it did come out of the oven, it was highly successful and healthy dessert.  It even got the thumbs up from Mom, always a good sign 🙂

Acknowledgement of my substitutions:
–       Once out of the oven, it calls for a scoop of vanilla ice cream.  Vanilla bean would be perfect, but the real question ends up being, what is actually in the fridge/freezer at the moment, so you don’t have to do the 8th run to the supermarket.  (Is that just us?  Everyone in Vons seems to know who we are, which is nice.  Makes me feel like I have my own Cheers, everyone knows my name 🙂
– Add in half Greek yogurt into the butter mix (instead of totally butter)
– Half wheat flour into the flour mix
– Flour instead of cornstarch, but about half the portion

Fresh Fruit Crisp For Two
(The Original Recipe calls for blueberries, but any berry, peach, cherry, or combination will do just fine)

Filling:
~ 2 cups berries
4 Tbsp agave nectar (calls for 4-5 Tbsp sugar – depending on tartness of berries)
~ ½ tsp flour (instead of 1 ½ tsp cornstarch)
1/8 tsp cinnamon
¼ tsp grated lemon zest
Pinch of salt

Crisp:
½ cup flour (~ ¼ cup wheat & white each)
1/3 cup rolled oats
¼ cup brown sugar
¼ tsp cinnamon
Pinch of salt
4 Tbsp cold unsalted butter, cut into pieces

Baking:
1. Heat oven to 375ºF.
2.    Divide the berries between two ramekins. Combine sugar, flour (cornstarch), cinnamon, zest and salt in a small bowl and sprinkle evenly over both ramekins.
3.    Mix the flour, oats, brown sugar, cinnamon, and pinch of salt in a medium bowl. Add the butter (butter/yogurt) and, using your fingers, blend into the dry ingredients until small clumps form. Sprinkle the dough over both dishes.
4. Place in oven (recommended on a rimmed baking sheet, but I really didn’t see that part, oops…still turned out)
5. Cook for about 30 minutes, or until the topping is a deep golden brown color.  Let the crisp creation cool for about 15 minutes on a wire rack and serve warm with vanilla ice cream (or whipped cream or on its own)

“Never regret. If it’s good, it’s wonderful. If it’s bad, it’s experience.”
– Victoria Holt

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2 thoughts on “Revamped Berry Crisp for Two

  1. This looks wonderful! I just love substituting CHO for butter, oil, and other items in recipes. It gives whatever it is you’re making a nice boost of protein!

    Amy
    @Chobani

  2. Pingback: WIAW Summer Delights 2 | California Endless Summer

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