Desserts are the big to-do. The thing over which you slave for hours or -in some cases- even days and present with a flourish to ooooohs and aaaahs. I’m as guilty of that as the next food-obsessed gal, from time to time.
But really? Desserts are supposed to be a relaxing thing. Grab a spoon or a fork, a plate or a bowl of the good stuff, plop down somewhere comfortable and give a good ahhhhhhhh. They’re supposed to feed your soul without taxing it first. In fact, ‘DESSERTS’ are ‘STRESSED’ spelled backwards. Tell me if this has ever happened to you.
I’m going through my day getting done what needs to be done. I make dinner and think to myself, “Oh, we don’t need dessert tonight. We have a big dinner and that’ll do the job.” Then after dinner, when it’s just me and my honey sitting on the couch, I think, “I wish I’d made dessert. I could go for something a little sweet right now.”
Is anyone with me? I know it can’t be just us with should’ve-made-dessert regrets. ‘No desserts’ backwards is ‘stressed on’. See?
I have a solution.
Make a big batch of crisp topping -essentially, this is sugar, oats, flour, a little spice and a lot of butter- drop it into canning jars or other airtight containers and pop it in the freezer.
When you hit the dessert-regret stage of the evening, fill a little ramekin or two or a big pan with fresh fruit or even canned pie filling. In a pinch, you could put jam in the ramekins.
Top with the ready-made crisp topping.
… and bake. Thirty minutes later (read: half of an episode of Justified or Top Chef) you will no longer be stressed. You will have desserts.
Here’s what happens next. At least at OUR house, it’s what happens next anyway. We get a container of vanilla ice cream out of the freezer and let it set on the counter for about eight minutes. We scoot a still-pretty-toasty ramekin into another bowl and top it with a pretty massive scoop of ice cream. We let the ice cream start melting just a wee bit and then we dive in.
Not bad for a dessert you threw together over a commercial break, eh? In fact, I’d call it darned good. So good, that it is the opposite of stressed. Literally.
We are just about on gift-giving and party season, folks! A jar of this crisp topping wrapped with a pretty ribbon and a recipe card giving instructions on how to use it and make more would be a beautiful hostess gift. Added to a basket with home-canned pie filling or some fresh pears or apples, it would make a thoughtful and delicious gift for any occasion!