One of my favorite desserts growing up was a fruit crisp. They are all warm amd gooey… yum. We had a rhubarb patch behind our house, and I often remember cutting rhubarb into my mom’s mixing bowl and taking it inside so we could whip up a quick dessert with it.
The other thing I love about fruit crisps is that they hail from the land of ish. You put some of this and some of that, and pretty much it turns out well no matter what amount or ingredients you try. Today I had strawberries in the frig, so strawberry crisp it is! You could use any fruit really though.
Strawberry Fruit Crisp
Cut up about a pound of fruit and place it in the bottom of your ungreased baking dish.
In a separate bowl, combine the following until crumbly:
1 cup oats
1/2 cup brown sugar
2 tsp flax or chia seeds
1-2 Tbsp butter or vegan butter
1 tsp cinnamon
Sprinkle the crumble over the fruit and bake in the solar oven uncovered for about 2 hours. Serves 4. (The rule, apparently, with solar cooking, is that you cover everything except for breads or cobblers and such.)
This recipe works well for gluten-free folks and for vegans if you use vegan butter!
Rating: success! We had a delicious dessert. My only complaint is that I keep burning my hand when I try to take things out of the oven because the swinging tray moves. Maybe I should try cooking without the tray? Otherwise it is nice to have dessert ready without heating up my kithen!