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Comfort Food – Ranger Sheila’s Fruit Crisp

Written by Sheila Cook

Although this blog is about fruit crisp made in Canada, we Rangers thought it might be a good idea to show some comfort food examples as they are served at the Zillertal. Let us tell you – coffee and cake are very important!

Entalhof | homemade fruit cake

Homemade fruit pies were a staple on the farm near Cannington, Ontario where my Dad lived with his aunt and uncle. He tells a story of grabbing a piece of pie and eating it from his hand as he walked to the barn for sunrise chores. The perfect on-the-go first breakfast for a growing farm boy.

Maxhuette near Ginzling | homemade blueberry cake with whip cream

Over the years, fancy cheese cakes and designer gluten free cupcakes have given the humble pie some stiff competition. But pie has endured – there are still pie contests at country fall fairs and pie eating contests and home baked pies on diner menus.

Maxhuette near Ginzling | enjoying the cake – no fruit crisp though

Unlike my father who still enjoys a good piece of apple pie drizzled with maple syrup and served with a hunk of old cheddar cheese, I’m not a pie lover. Well, actually it’s the pastry part I don’t like. But I love the fruit filling. Fruit crisp is my go to dessert this time of year.
Fruit crisp is the perfect fall comfort food. It is simple on so many levels.
Quick to make – less than 15 minutes to prepare with ingredients you likely have on hand.

Easy – no special talents like rolling out pastry are required.

​​Inexpensive – use local fruit, imperfect fruit and frozen fruit on sale.

Healthy – much lower in fat and sugar than many other desserts; and it is easily adapted to be gluten free.
Versatile – it isn’t just for dinner, it’s a way to enjoy fruit and grains at breakfast too.

Energy saver – make a double match of the topping so you’re all ready for a second batch and pop it in the oven while you’re baking the rest of dinner.

Sensory delight – the lovely smell of fruit cooking under a crunchy golden topping and the taste is nothing short of yummy.

Here’s a simple recipe for you to use as a fruit crisp foundation. Feel free to play around with the ingredients and create your own delicious variations. This one is way less sweet than the traditional recipe.
Ranger Sheila’s Fruit Crisp
Makes four servings.

Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit
Fruit filling
In a bowl mix together:
2 chopped apples or pears (peel or leave the skins on)
250 ml/ 1 cup fresh or frozen (thawed) blueberries
250 ml/ 1 cup fresh or frozen (thawed) raspberries
30 ml/2 Tbsp. maple syrup
Pour into baking dish (capacity 2L/8 cups)
for 2 Batches. Keep extra in a jar in the fridge.
In a bowl mix together:
300 ml/ 1 1/3 cup flour (all purpose or gluten free)
2 ml/ ½ tsp Cinnamon
300 ml/ 1 1/3 cup Brown sugar
100 ml/ 1/3 cup Cold butter
Use a pastry blender or 2 knives to cut the butter until texture of coarse crumbs. Stir in:
100 ml/ 1/3 cup Olive oil
300 ml/ 1 1/3 cup Large flake oats
Sprinkle over fruit.
Bake until fruit mixture bubbles and topping is brown and crisp. About 40 minutes. Serve warm or cold.


Comfort food recommended by farmer Martin – the locals call it Biascht-Muas. 
One of his cows delivered a calf and provided the milk. We put some apple slices on top and – voila, there is the meal as a main course or desert.

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