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.

3 Comments

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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