Food for Thought.

This entry was posted in Miscellaneous and tagged Apple, Blueberry, Cinnamon, Crisp, Lemon, Raspberry, Recipe on March 10, 2010.

I take things personally. I try not to, but I can't help it.

If I discover that a person dislikes me I'll wrack my brain for the answer to their derision. I'm not the type of person to hate anyone so it's hard for me to understand why someone would point their hatred at me. This is especially annoying when I've done everything I can to be pleasant to someone. Some people just can't be pleased I guess.

I cry when I burn dinner.

I feel like a failure if I forgot to get something at the grocery store.

I mope around disconsolate and detached when Tastespotting declines my photos.

This might have something to do with being a perfectionist. It makes me my own worst enemy. If I expect perfection in all things then I'm just asking for disappointment. No one and nothing is ever perfect. It's hard to love the flaws. It's hard to turn failure into success.

But I'll try.

For now, here's some pretty darn close to perfect Apple Berry Crisp. Apple Berry Crisp Makes 6 personal desserts.

Source: My own imagination.

2 apples peeled and sliced (I used Granny Smith) 1 cup blueberries 1 cup raspberries 1 tsp lemon juice 1/2 tsp cinnamon 2 tbsp granulated sugar 1 cup butter 1 cup rolled oats 1 cup flour 1 cup brown sugar, packed 1 tsp nutmeg Printer-Friendly Version

Preheat the oven to 350 degrees and position a rack in the center. Butter about 6 ramekins then set them aside.

In a medium bowl combine the apple slices, blueberries, raspberries and lemon juice. Mix in cinnamon and sugar. Arrange the fruit mixture in the bottom of your ramekins about halfway.

In a small sauce pan on low heat melt the butter. Once melted remove it from the heat and lightly mix in the oats, flour, brown sugar and nutmeg. Spoon a thick layer over the fruit in each ramekin.

Place the filled ramekins on a baking sheet spaced out evenly and bake them for about 30 minutes or until crispy and bubbly. Allow them to cool for about 5 – 10 minutes then scoop some ice cream on top. Enjoy!