Boozy stone fruit crisp

Fruit cobblers and crisps are my go-to dessert in the summer. They're quick and easy with fresh, local fruit taking center stage. My mom would always make peach cobbler from the peaches we'd buy from roadside stands on our way home from the beach as kids.

Last weekend a good friend had a surprise birthday party for her husband. She put me in charge of desserts, so I made this blueberry-peach cobbler and this cherry crisp. They were both a success, but the cherry lambic crisp was my favorite. I soaked the cherries in Cerise—a cherry fermented ale—instead of the lambic. The topping was perfect with its notes of cardamom, nutmeg, cinnamon and orange.

Yesterday I realized my cherries, apricots, and peaches were in dire need of being eaten or made into something, so I decided to make a stone fruit crisp for a light dessert for two. I soaked the fruit with two tablespoons of bourbon. If you don't want it boozy (or aren't a bourbon fan), reduce to one tablespoon or omit altogether. I thought the bourbon worked perfectly with the maple syrup and spices.

I substituted coconut oil for the butter and maple syrup for the sugar to keep it wholesome and vegan-friendly. Feel free to use gluten free oats to make it a completely gluten free dessert. Yes, you must turn your oven on to make this dessert, but I think it's worth it. But if you're looking for a dessert that doesn't require baking, try Jacqui's raw tart instead. I won't hold it against you.

Boozy stone fruit crisp Serves two
Inspired by this recipe
2 cups stone fruit (peaches, cherries, apricots)
1-2 tbsp bourbon (like Bulleit)
1/4 c almonds, chopped
1/3 c oats
1 tbsp maple syrup
1.5 tbsp melted coconut oil
pinch of sea salt
pinch of cinnamon
pinch of cardamom

Preheat oven to 375. Slice the peaches and apricots, leaving their skin intact. Pit cherries and slice in half. Mix fruit in a bowl with bourbon. Stir and let sit for up to 30 minutes.

Mix almonds and oats in another bowl. Stir in remaining ingredients.

Lightly oil two ramekins (our ramekins' have a diameter of about 3 inches, so they're fairly large). Fill with fruit and pour in the bourbon that collected at the bottom of the bowl. Scatter almond-oat mixture over the top.

Bake up to 30 minutes or until the fruit is bubbling and the topping is starting to brown. Remove from oven and let cool for 5 minutes. Serve with vanilla ice cream and eat immediately. If you have leftovers, eat for breakfast the next morning with your cold brew coffee.

Move over, Quinoa.

There's a new kid in town.

Meet millet. A whole grain, non-glutinous like quinoa. I know this isn't the first time I've mentioned millet, but when I started having stomachaches after eating quinoa, I turned to millet. It takes about as long to cook as quinoa and has a mildly sweet flavor. It's perfect as a pilaf or eaten underneath a pile of sauteed veggies and beans. And like I mentioned in the post below, it makes a great binder for croquettes and bean cakes.

I found this delicious breakfast recipe in Rebecca Katz' Cancer-Fighting Kitchen cookbook. Rebecca provides clean, healthy recipes and advice for those cooking for someone going through chemotherapy. But I think most people could benefit from eating this way. I've made her gluten free almond muffins and can't wait to try her vegetarian pot pies. 

This has quickly become my favorite winter breakfast. If you're looking for an alternative to oats, this is your answer. The millet is cooked with orange juice along with water, which adds a lovely natural sweetness to the cooked grain. Cinnamon, cardamom, and ginger spice it up as the almond milk and coconut oil make it creamy. Paired with the dried fruit compote, this breakfast is rich in fiber and will give you that push you need in the morning.

Orange millet

Adapted from Katz' Cancer Fighting Kitchen
1 1/4 c water

1/4 c orange juice

1/2 c millet, rinsed

1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
dash of sea salt
1 T orange zest
1 tsp coconut oil
1/4 c almond milk

Add water and orange juice to a pot over high heat. Bring to a boil, then add the millet. Stir in cinnamon, cardamom, ginger, and sea salt. Cover and cook for 15-20 minutes. Once the millet is cooked, remove from heat, and add the remaining ingredients. Makes 3-4 servings.

Dried fruit compote
1 c prunes
1/2 c raisins
1/2 c apricots
2 cinnamon sticks
1/2 tsp cardamom
1 tsp lemon juice

Soak prunes, raisins, apricots, cinnamon and cardamon in water overnight. Bring all the ingredients (minus the lemon) to a boil. Reduce heat and simmer for 45 minutes to 1 hour. The liquid should be syrupy. Remove from heat, add lemon juice and toss out the cinnamon sticks. Makes about 3 cups of compote.

Top the millet with compote and enjoy. Add a dollop of plain yogurt for a nice contrast to the sweetness.