The sun’s out (well at least it was yesterday)! Thank God! I decided to celebrate with fruit and cake, because that’s just the way I do things around here, so I sneakily stole this awesome recipe: http://minimalistbaker.com/gluten-free-strawberry-nectarine-crisp/ – mine isn’t gluten free because it’s really expensive to get gluten free flour; in fact, mine is just a cheapo version of that, but no complaints here, it tasted awesome :)
So it won’t last long because I live in England and our weather is just ridiculously awful, but it’s been great for the last few days, and it certainly improved with the addition of baking. If only it would be even nicer and just make all of my essays go away too… There’s only so much that cake can do for improving the dissertation experience.
Also, when I say “cups” in this recipe, I don’t mean American ones, I just mean a normal sized mug – I don’t have any scales anymore since mine broke :(
Around two nectarines and two big handfuls of strawberries, cut into bite-sized pieces
One cup of oats
Half a cup of plain flour
Half a cup of roughly chopped pecans
Half a cup of light brown sugar
A pinch of salt
Four tablespoons of dairy-free butter
- Pre-heat the oven to 200 degrees Celsius and grease a small-ish baking dish.
- Add fruit directly to the dish as you chop it and spread until flat.
- To a mixing bowl add crisp ingredients and, using your hands, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
- Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.