I have a friend with a crab apple tree in her backyard. I offered to go over and help her pick the apples, but all she made me do is hold the ladder so she could get some of the higher up apples. This tree grew a ton of apples; there were plenty that were much too high for us to reach, and plenty more littering the yard and alleyway. Her fridge was full of apples, and she had already been making applesauce. Needless to say, she sent me home with my own small bag of them.
It took me a couple of days to figure out what to do with them. I didn’t have quite enough to make applesauce, juice or jelly. Stephen then brought home nearly 2kg of strawberries from work, and I finally decided what to make: a fruit crisp, since Stephen has been obsessed with them lately. I thought it turned out lovely, but Stephen wasn’t a fan of the cardamom. It’s really too bad, because I think cardamom is a lovely spice.
Strawberry Apple Crisp
Adapted slightly from Mark Hiscock on Every Day Recipes
10 crab apples; peeled, cored and sliced
1 cup strawberries, sliced
1/4 cup sugar
3 tsp cinnamon
1 tsp cardamom
1 tsp ginger
3 tbsp flour
2 cups quick oats
1 cup flour
3/4 cup brown sugar
1 cup butter, softened
1. Preheat oven to 350F.
2. In a bowl, mix together apples, strawberries, sugar, cinnamon, cardamom, ginger and flour. Pour ingredients into a baking dish.
3. In a small bowl, combine the quick oats, flour, brown sugar and butter. Sprinkle over the top of the fruit mixture.
4. Bake for 25-30 minutes. Serve warm.