I made two of these crisps this morning, delicious, one for us to sample at breakfast, and the other for my husband to take to a staff retreat. We’re having a long overdue rainy morning, so the late summer plums and apples baked into crisp feels right. My inspiration, the two bags of plums and apples I was gifted. I’d put most of the fruit into the food dehydrator yesterday, and they’ve filled the house with the smells of sweet baking fruit, but saved back enough plums and apples for a crisp.Thoughts of a poppy seed strudel I’d made with rye earlier in the summer came to mind, as I dreamed into this crisp--hmm rye, plums, apples and poppy seed with a bit of brandy, yes, and the inner food whisperer added, and how about sunflower seeds?
Apple Plum Poppy Seed Rye Crisp
Makes 1 large or 2 smaller crisps /serves 10 Ingredients The Fruit 6 cups (5 medium apples) chopped medium dice local baking apples on the tart side, several kinds works well 3 cups (6 plums) local Italian plums chopped in a medium dice 4 tablespoons tapioca flour ¼ cup sugar (see note) 2 tablespoons brandy (I had some homemade vanilla brandy) ¼ teaspoon cinnamon The Topping 1 cup rye flakes toasted 2 cups rolled oats toasted ½ cup sunflower seeds 1 cup local rye flour 3 tablespoons local poppy seeds 1 teaspoon sea salt 1 teaspoon cinnamon ½ to ¾ cup sugar (½ cup will be more breakfast, tea and ¾ cup dessert) 1/4 teaspoon freshly grated nutmeg 1 cup cold unsalted butter (two sticks) cut into ½ inch cubes
Instructions Preheat oven to 375F 190C Butter casserole(s) for crisp The Fruit Chop into a medium dice apples and plums, Sprinkle tapioca flour, sugar, spices and brandy with fruit, Mix together and let sit while you make the topping. The Topping Toast oats and rye flakes together in a heavy bottomed pan stirring occasionally, I use cast iron, about 4-5 minutes on low, they will smell toasty. In a food processor Add 2 cups of the toasted oat/rye flakes, rye flour, sunflower seeds, poppy seeds, sea salt, cinnamon, and sugar. Spin to combine, everything should be spun to a meal. Add cold butter and pulse 6-8 times until the size of small peas, Add last cup of rye/oat flakes and briefly pulse to just combine.
Finishing and Baking Lay fruit on the bottom of the casserole and topping over it. Gently mix and move the topping so that some of it goes down into the fruit. Bake for 45-50 minutes. It should smell wonderful the top toasty but not burnt. Decorate with dried local apples and plums. Serve warm to local people. With Love Enjoy!
Note on sugar I don’t think any processed sugars, organic or not, are good for us, and I use very little sugar as a cook and baker; but sugar has its place, and I do love the flavors in the Rapunzel brand. It makes superior baked goods, and that’s why I use it--flavor. I find that the proper amount of sugar in a recipe helps to bring out the full flavors of food, whereas too much sugar hides the beautiful food and paralyzes the tongue. Sugar like makeup it’s meant to enhance natural beauty not mask.
Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious. ― Bill Meyer