So, it’s Valentine’s Day this week. My dear husbandy is out of the country for work, so this means I’ll be flying solo this Valentine’s Day. The two of us aren’t really big on holidays, but I will feel a little pang in my heart to see all the Valentine’s Day related posts on Facebook. Even when my husbanders and I are together, we usually prepare a meal at home. Last year, we made homemade burgers from scratch and the year before we enjoyed lobsters at home (I can’t remember what we did in the other years, but we might’ve eaten out?). I really dislike eating out on Valentine’s Day. It is second only to New Years Eve dinner for me in terms of bad days to eat out. Restaurants are over-booked, over-crowded, over-rushed, and over-priced. So it won’t surprise anyone that I’m an advocate for eating in instead this February 14th. In fact, I’ve been a little delinquent the last two weeks in posting my meal plan, so here’s this week’s plan and proof that I’m eating in, sans husband, on Valentine’s Day:
While I am a true chocoholic and always gravitate toward chocolate desserts, I’d like to recommend a fruit crisp for your loved one this Valentine’s Day. Why? Well, most Valentine’s Day meals are already very heavy and decadent. This fruit crisp is warm and cozy, but won’t make you feel like you are a minute away from a food coma. The cranberries give the crisp the romance of red and it is perfect for scooping and sharing. I threw in a few dried apricots that I had lying around too. You can definitely make this with berries, pears, peaches, or almost any other juicy fruit.
Perhaps the biggest bonus of this fruit crisp is how easy it is to put together. After all the effort you exert into making that perfectly delectable main course, you can throw this crisp together in 15 minutes and let the oven do the rest of the work. Try it out, it’s even great the next day!
What fruits do you like to use in your fruit crisps?
APPLE, CRANBERRY, AND APRICOT CRISP
4-6 Servings (Note: I made this is a smaller 6 cup (8x6x2 in.) Pyrex dish. If you will be making this in a traditional 9×12 or 9×13 dish, use the amounts in [brackets] for your ingredients.)
1 ¼ cups [2 cups] fresh or frozen cranberries
2 [7-8 or 3.5 pounds] small apples, peeled, cored and sliced (I used Gala, but any firm and sweet apple will do. Save time! Use an apple peeler, corer, slicer!)
¼ cup [3/4 cup] dried apricots, chopped
1 tablespoon [3 tablespoons] orange juice
¼ cup [1/2 cup] granulated sugar
pinch of [1 teaspoon] cinnamon
pinch of [1/2 teaspoon] nutmeg
½ cup [3/4 cup] all-purpose flour
½ cup [1 cup] old-fashioned oatmeal
pinch of [1/2 teaspoon] salt
¼ cup [3/4 cup] packed light brown sugar
½ cup [2/3 cup] almonds, roughly chopped
4 [8 tbsp.] tablespoons butter, diced
Pre-heat oven to 350F (176C). In a large bowl, toss the apples, cranberries, and apricots with the orange juice, granulated sugar, cinnamon and nutmeg. Cover and set aside.
In another large bowl, combine the flour, brown sugar, salt, oatmeal, and almonds. Add the butter, working it through the mixture thoroughly until the mixture is moist and the flour is not powdering. The crumble should feel dense.
Pour the fruit into the baking dish and cover the fruit with the flour-oat crumbles by sprinkling the topping over evenly.
Bake for 45-55 minutes until the topping is golden brown and the fruit is bubbling. Let the crisp rest and serve warm.