Thom flew to Chicago last Saturday for the World Series. Dude’s been a Cubs fan for damn-near 30 years and I only recently found out why: he didn’t like the Cincinnati Reds (useless fact: I was born on Reds opening day and my dad went to the game and got a free beer for it) (now that I think about it, it’s kind of shitty that he abandoned my ma shortly after she squeezed out an almost 10 pound baby..) and, thanks to KWGN, the Cubs were always on television. So when the lovable losers clinched the National League title I was like DUUUDE YOU HAVE TO GO TO CHICAGO. And when he agreed, I tried my hand at winning the 2016 Wife of the Year award and *almost* snagged him a ticket to game five. But that $900 ticket turned into a $2,300 ticket at checkout and I was like yeah I love you but I don’t spend-$2,300-on-a-ticket-for-a-baseball-game love you. SORRY.
So Thom’s in Chicago, which means the past five days have been pretty mellow (and glorious, if I’m being honest) around these parts. I cleaned the house from top to bottom. Organized all of our closets. Donated a bunch of crap we didn’t need. Made a cake (a really gross one that barfed sprinkles and candy corn), banana bread, and freezer cookies. (I’m back to my regular routine of eating sugar, if you couldn’t tell.) And then this morning I splurged on a countertop table for the kitchen because I’m a firm believer that there’s no such thing as too much storage.. especially not when you’re someone who owns 100+ baking pans and a few too many single-use appliances. I also figured that if there’s any time to pull an unnecessary purchase over on Thom, it’s now because CUBS WIN.
Also? There’s a pretty good chance he’s still crying at a bar in Chicago right now.
Anyway, a long time ago I made a summer fruit pecan crisp. And since one of my babe friends gifted me a bag of local apples, I figured it was time to make a fall fruit version complete with a crispy oat + dukkah-laced topping. I channeled my inner Molly Yeh for this recipe – AKA the Michael Jordan of food blogging (as Laura appropriately deemed her) – because her new cookbook recently came out and it’s all that and a bag of potato chips. Molly on the Range is filled with mouth-watering recipes, witty stories that will have you laughing so hard you might pee your pants (if you’re the kind of person who pees your pants when you laugh) (I’m not..), and the same beautiful photos that grace the pages of her award-winning blog. So when I got it, I knew I had to use her dukkah recipe somehow because 1) THAT DUKKAH ILLUSTRATION and 2) I had a sneaking suspicion dukkah was the secret ingredient fall fruit crisps have been missing.
I was right.
PS – Thanks for your tremendous support last week. The emails. The comments. The Snapchats of your jars of ganja and bongs (which was kinda weird/kinda awesome) and confessions that you’ve turned many’a OLC recipes into your own sorta feel good snack. It should come as no surprise that your response knocked me flat on my ass because I was prepared for the worst.. and I got the exact opposite. So thanks for that.
PPS – Real deal vanilla extract is coming soon.
Notes: The ratio of fruit to crisp is 1:1 – just how I like it – but if you’re the kind of person who likes it on the fruit-heavy side, double the fruit base portion of the recipe. Persimmons would be lovely in this crisp so if you can find some, I’d swap one of the apples with a persimmon. If you prefer super sweet crisp, increase the maple syrup in the fruit base to 1/4 cup (65g). If you’re not down with dukkah (it has a pretty distinct flavor), just omit it and use Molly’s hawaij spice blend in place of the cinnamon. The chia seeds aren’t 100% necessary but do help to absorb any excess liquid that could otherwise be absorbed by the crisp topping, rendering it soggy and inedible. So yes, I highly recommend using them. If you need it, here’s a list of the best apples for baking (which may come in handy this fall).
DUKKAH + FALL FRUIT CRISP
2 cups (180g) fresh cranberries
Zest of one small orange (or tangerine, satsuma, etc.)
1/4 cup (115g) fresh-squeezed orange juice
2-3 tablespoons (30-45g) pure maple syrup
Heavy pinch of vanilla bean powder
2-3 tart apples (~1 pound), peeled and cubed
2-3 bosc pears (~1 pound), peeled and cubed
1/4 cup (65g) pure maple syrup
1/4 cup (44g) coconut oil
1 cup (105g) oat flour
1 cup (90g) rolled oats
1/4 teaspoon (1g) fine sea salt
2 teaspoons (4g) ground cinnamon
1 tablespoon (8g) Molly’s dukkah (also on page 52 of MOTR)
You’ll also need
1 tablespoon (10g) chia seeds
Coconut whipped cream
More of Molly’s dukkah
Preheat oven to 350˚F. Lightly grease an 8-9″ square baking pan (or a pan with similar real estate); set aside. Add the cranberries, orange zest, and orange juice to a small saucepan set over medium heat. Cook until the mixture thickens and reaches a consistency similar to cranberry sauce (about 10 minutes), then stir in the maple syrup (I normally go for 2 tablespoons but add 3 if you want something slightly sweeter), vanilla bean powder, apples, and pears. Stir to combine then set aside to cool.
In a small saucepan set over medium heat, bring the coconut oil and maple syrup to a boil. Once boiling, cook for one minute then off heat and set aside. In a large mixing bowl, toss together the oat flour, rolled oats, sea salt, and ground cinnamon. Drizzle the coconut oil mixture over top and stir with a wooden spoon to combine. Add the dukkah and mic until evenly distributed.
Spread the fruit base over the bottom of the prepared baking dish; sprinkle with chia seeds then top with crisp. Bake at 350˚F for 30-35 minutes, just until the top is golden brown. Allow the crisp to cool for at least five minutes before serving. Serve with coconut whipped cream (or black + white ice cream) and a pinch more of dukkah. Leftover crisp can be refrigerated in an air-tight container for up to three days. Reheat as needed.
Yield: 6 servings