DIET = “Did I Eat That?”: Apple and Nectarine Crisp

I hate the ‘D’ word.

Hate.  Hate. HATE the ‘D’ word.

‘D’ is for DIET and DIETS are a terrible waste of ones dignity, digestive tract, taste buds, Mario Batali and cream-filled éclairs.    Plainly stated, diets are an affront to humans’ natural inclination and a gastronomical nightmare.  After spending half my life in and out of diets, I’ve determined that the word diet is actually an acrynom for “Did I Eat That?”

Rather than embrace a useless DIET, I feel we need something more extreme….maybe a ‘lifestyle change?’  Sounds cheesy, I know, but increasingly necessary.  It dawned on me recently that my husband and I not only eat exorbitant amounts of food (portion sizes are too BIG), but we also tend to indulge in too many creamy, glucose-filled, carbohydrate delectables.

While no major life changes have taken place, we have started eating our meals on significantly smaller plates and I have started my search for healthier alternatives to my dessert of choice:  ice cream.

As much as I enjoy eating fruits, no amount of fruit is going to completely satiate my craving for ice cream.  However, this recipe for an Apple and Nectarine Crisp does an extraordinary job of drastically reducing the amount of ice cream I do eat (particularly in the evenings, when it is just me and the ice cream in the freezer box, seductively beckoning me to grab my ice cream spoon and bowl).

This rustic dessert combines a crunchy, oatmeal cookie-like topping and creamy, almost jam-like consistency bursting with the flavors of homemade apple pie.  It is downright obscene, straight out of the oven (or reheated in the microwave) with a (tiny) dollop of vanilla ice cream or on top of some whole-wheat pancakes.  Not only is this crisp decadent in its own right, but it is also GOOD for you!  Unbelievable, I know!    You just can’t get too much better than farm-fresh apples, nectarines, minimal amounts of butter and whole-wheat pastry flour!  Outrageous.

The recipe calls for Pacific Rose apples, which are gloriously crunchy, sweet and ever-so tart in their blushing pink skin, but please feel free to use whatever apple you like/is in season.  If you opt to leave the skins on (which I recommend), I’d suggest you pick an apple with a thin skin.

Apple and Nectarine Crisp
Inspired by Barefoot Contessa’s Apple Crisp Recipe

3 medium sized Pacific Rose apples, cored, but unpeeled (unless you’d rather)
1 Nectarine, cored, unpeeled
Zest and juice of 1 lemon
1 tablespoon of granulated sugar
1 teaspoon of cinnamon
1/2 teaspoon of salt

For the topping:

1 cup of whole-wheat flour
3/4 cup of light brown sugar, packed
1/2 teaspoon of salt
1 cup of oatmeal
3 tablespoons of cold butter
1/4 cup of vegetable oil/canola oil

Directions:

Pre-heat oven to 350 degrees and grease the inside of a rectangular 8 by 6 (or whatever you have) baking dish.

Slice the apples and nectarine in ½ inch slices and place in a large bowl with the zest, juice, sugar, cinnamon and salt.  Mix until everything is well lubricated.

By using an electric mixer or by hand (you can use your finger tips or a fork), combine all of the ingredients for the topping and combine until everything is well mixed (should look like clumps).

Place the apples/nectarines in the baking dish, along with all the juices.  Spread the topping over the apples/nectarines.  Place the baking dish on top of a cookie sheet to prevent juices from ruining your oven.  Place crisp in the oven and bake for 45-50 minutes.  Enjoy!

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