Our one year anniversary is quickly approaching here at Food Safety News, and despite the fact that we’ve only met in person twice during the last year we’ve held 2 successful virtual picnics–one on Memorial Day and one on the 4th of July. As summer comes to a close, we’re hosting another virtual picnic.
This Labor Day we’re pleased to introduce our new managing editor, Mary Rothschild, who is bringing one main course–crab cakes. We’re thrilled to have Mary join us.
In addition to Mary’s crab cakes, Suzanne is bringing another main course–pork chops. For sides, Michelle is bringing a roasted beet and goat cheese salad and Denis is bringing deviled eggs. Helena is bringing a fruit crumble for dessert. Dan is bringing the beverage, or in his words, “The best whiskey on Earth.”
We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.
Have a Safe Labor Day Weekend!
The Food Safety News team.
Helena’s Fruit Crumble
Here’s an easy, relatively hearty dessert I like to make, a lot. You can throw in pretty much any kind of fruit to make it your own. Adapted from an Epicurious Recipe.
-2 1/2 cups old-fashioned oats
-1 1/2 cups golden brown sugar (I sometimes use less, up to you)
-1 cup all purpose flour
-1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
-4 pounds (approximately 6) large Granny Smith apples, peaches, and/or nectarines, peeled, cored and cut into 1/4-inch slices
-3 tablespoons fresh lemon juice (careful to keep those lemon seeds out!)
-1 tablespoon ground cinnamon
-a dash of nutmeg
Optional: Ice cream or whipped cream for serving.
Mix oats, 1 cup sugar, and flour in bowl. Add in cubed, chilled butter and mix with your hands until topping is “crumbly” – toss the bowl in the fridge to keep it cool.
Preheat oven to 375 F. Use your butter wrappers to grease a mid-sized casserole dish. Mix fruit, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl until the fruit is well-coated. Spread the fruit mixture into your greased dish, spread the crumble topping on top of the fruit.
Bake crumble until fruit is tender and topping is brown and slightly crispy. I usually start checking the crisp after 40 minutes, until it’s done. Serve warm with ice cream and/or whipped cream.
The crumble also makes a great topping for your morning oatmeal.
Photos by Greg Cherny.