Sunday, July 19, 2009

Ingredient Based Cooking

The other day my friend Juan was elucidating on the two main methods of cooking: ingredient based verses recipe, he being a fan of the former. I find myself partial to using a combo of the two, demonstrated by today's latest concoction. So what does one actually do with slightly under ripe-ish sour apples, overripe plums, and perfectly mature peaches? Make a crisp, of course!

Here's my basic recipe:
  • Fill a pie pan with fruit like strawberries, blueberries, any kind of berries really, peaches, plums, nectarines, apricots, apples - whatever strikes your fancy. Feel free to make wild combinations. You really can't mess this up. Although I don't know if I would recommend melons or citrus.
  • Make a crumble topping by combining 1 stick of softened butter, 1 cup of brown sugar, and 1 cup of flour. I usually use my hands to mix it really well and make it crumbly, but a fork or one of those pastry blenders that gets the butter and flour to stick together work well too. Sometimes I add oatmeal, cinnamon, or nuts. Pour crumble on top of fruit.
  • Bake at 350 for 45 minutes, or 1 hour if you've got apples in there.
It's so yummy, especially fresh out of the oven. Just ask Ute. Look at her, she can barely wait for it to cool.


  1. Hello Heidi!
    Just "met" you on Cold Antler Farm. I'm in Sacramento and am enjoying your site very much. My disgruntled farmhand is going to make a worm box/outdoor bench for me soon (that he refuses to sit on).

  2. Nice to "meet" you. I like the wormbox/bench idea. If you are ever in SF, stop by the farm for a visit!