I am still on a bit of a sage binge, but now I have turned it's attention to dessert. Not just any dessert. One of my all-time favorite comfort deserts, one that I make over and over this time of year.
I've also been kind of obsessed with the idea of making a dessert in a jar. I've seen apple pie in a jar, and I always thought that it had a bit of a fun and wow factor rather than just serving as it normally would be.
Years ago, when we first started dating, Michael took me on a date to this fancy place that cooked and served everything in mason jars. I loved it, he totally impressed me with that one. I am a sucker for food things that are interesting and different (even if a bit gimmicky).
When they came over to serve our food, the waiter carrier over an uber-hot jar with some sort of tong holder thing (just like those ones you would use for canning) and then he spooned it from the jar onto the plate. They cooked the food low and slow in those jars, and the results were quite delicious. That place has since closed, and I have yet to find anywhere that does something similar. Such a unique idea. Things in jars are always more fun.
I’ve been brainstorming about my dessert in a jar for weeks now, and I've been craving a good apple crisp. Apple crisp is so much easier to thorw together than a pie, but it is just as satisfying … sometimes more. Alternate layers of crisp and apple is how a crisp should be. Equal part crispy goodness, equal part sweet apple yum.
Serving them in a jar is fun because adds a bit of interaction if you have guests. It also has a practical element because you can make them ahead, put a lid on them, and save them until you are ready to bake/eat. If you're having a party, I would pre-bake it, that way you can pop them in the oven shortly before you're ready to serve. Just be sure that if you are serving them to your guests in the jar that they are cool enough to touch, or else you'll need to provide some sort of oven mitt or heat proof towel for them to spoon it out. Better yet, it's probably better if you bring it over to their plate spoon it out for them. I'm sure they'd be impressed.
Before you ask, I am going to answer the question that might be burning in your brain, which is …. No, these jars are not going to explode all over your oven. I promise. I’ll admit, I was a tinge nervous putting them into the oven that I was going to have a mess of glass and crisp all over the place, but I've done it a few times, and everything was fine. You MUST use canning jars for this, because canning jars were made to take the heat. They are made to withstand boiling water which means they can easily withstand the heat of a 350º oven.
This recipe is for a basic, vegan, gluten-free crisp which you have probably seen around before. The sage mingles so well with apples, if you love sage feel free to add as much as you like. You can also experiment with different crisp combinations in these jars. I think pears with be great, or if you want to get crazy and more savory, go for some butternut squash.
The only thing I will not negotiate with you is the ice cream. It is a must. I always use a dairy-free coconut based vanilla, but any type or flavor that you like will do just fine. A crisp is not a crisp without the cold melty ice cream to go with it.
As soon as the temperature starts to drop, it's only natural that you and I start to crave certain things. More soups, more roasted vegetables, more blankets, more nights in watching movies, more baked fruits, more fireplaces, more crisp.
It's no secret, I love a good crisp.
Crisp is the prefect dessert for a crisp fall day. Maybe that is where is got it's name? No? Okay ... I know ... it's from the crispy top that pairs so nicely with the soft fragrant fruits hiding underneath.
I'm fairly new to cooking with quince. If you are unfamiliar with this fruit, it is best described as a cross between a pear and an apple, therefore (in my opinion) making it ideal to bake with.
Pears and apples are two of my favorite fall fruits, and now quince will obviously be making it's way to that list as well.
The thing to note about quince is that is has particularly tough flesh which means it is not so good to eat raw, and it needs to bake on it's own for some extra time before being incorporated into a crisp, or pie, or any baked dessert for that matter.
The upside to having to bake the quince longer? You will have that delicious smell of quince baking in your home for for that much longer, creating the perfect ambiance for a fall day.
Ahhhh Summer. I never want it to end.
I love spending mornings at the beach, and afternoons in the pool.
I love going to the farmers market and picking out uber ripe tomatoes, and super sweet corn.
I love eating lobster and drinking rosé.
I love wearing flip flops and bathing suits.
I love having cocktails at sunset and eating dinner outside.
I love summer foods. Summer fruits, summer vegetables, and summer recipes.
There are some recipes that are strictly for summer. And some that are just better in the summer. Fresh fruit crumble is just better in the summer. Simply because the fruit and berries ... are .... fresh.
On a trip to the farm stand the other morning, I was so happy to find my first bunch of squishy ripe peaches, which just happened to be sitting right next to a pint of bright red, beautiful, ripe strawberries. Heaven in a little green bio-degradable container.
ripe peaches + ripe strawberries = delicous summertime dessert
And we all know what happenes next .....
