LA’s winter season hasn’t been much of a winter so far, with characteristically sunny days and warm, dry winds. Since it feels like summer, aside from classes, a light, summery dessert would be the perfect conclusion to Shabbat dinner or simply a delicious and relatively low-cal snack. You can also use up any leftover fruit from a Tu B’Shvat celebration and whip up a mixed-fruit crisp that melts in your mouth with a tangy aftertaste. Use fruits with firm flesh such as apples, pears and/or any stone fruit. You can also include frozen (defrosted) or dried fruit — dried cranberries in particular add a tartness that contrasts well with apples and peaches.
Adapted from Sunset Light Desserts (Lane Publishing Co.: 1987)
Prep time: 30 minutes
Baking time: about 40 minutes
Yield: 7 x 11″ baking dish (about 6 servings)
Dairy or parve
- 6 cups sliced fruit (apples, pears, peaches, nectarines
- 1/3 cup orange juice or fruit nectar
- 1/4 cup granulated sugar
- 1/2 packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup all-purpose or whole-wheat flour
- 1/4 cup chilled butter or margarine
Preheat oven to 375 degrees. Grease a 7 x 11″ baking dish (Pyrex works best). Lay fruit out evenly inside, layering as necessary. Combine juice and granulated sugar and pour over fruit. Mix the brown sugar, salt and cinnamon in a separate bowl until uniform throughout. Using a pastry blender, cut the butter into the flour mixture until particles are about pea-sized. (You can also make this in an electric mixer by combining the flour mixture in the bowl of the mixer fitted with the paddle attachment. Mix on low until particles are about pea-sized.) Sprinkle crumb mixture evenly over the fruit. Bake uncovered until topping is browned and fruit can be pierced with a fork, about 40 minutes. Cover if the top browns too quickly. Serve warm or cold, cut into squares, and enjoy!