fast food the local way

new and old crisp
One frozen ziplock full of last years nectarine slices + Two stalks of this springs Rhubarb + One ziplock full of frozen crisp topping = A quick crisp of backyard fruit for dessert.

Crisp Topping Recipe: (Make extra to keep in the freezer next to frozen fruit for last minute sweettooth cravings)
1 c. flour
6 T. brown sugar
1/4 t. salt
1/2 t. cinnamon
2/3 c. pecans
1 1/2 sticks of cold butter
Mix dry ingredients, cut the butter into it. Sprinkle over pie pan full of fruit and bake at 375 degrees for 50 minutes.


Filed under 1, In the Kitchen, Recipes

3 responses to “fast food the local way

  1. I’ve been wondering what I would do with the last of the sliced peaches in the freezer. Thank you very much.

  2. Pingback: When life gives you cherry plums… « A Sonoma Garden

  3. Pingback: Next up on the fruit horizon « A Sonoma Garden

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