Sometimes fresh is not always available.

In early Klondike days, canned or dried fruit was the norm. Many modern-day Northerners dry fruit for lightweight hiking food or for long-term winter storage.

This quick and nutritious crisp dessert can be made using frozen, dried or canned fruit. While summer may seem eons away, this is a good time to dig into your horded supply of frozen Yukon berries.

Served warm with yogurt or ice cream, this colourful crisp is Northern comfort food, perfect for a cold winter evening.


Fruit Crisp

INGREDIENTS:

4 apples, peeled or peels on, cored and sliced or use 2 cups dried apple slices (½ cup packed, dried slices roughly equals one fresh apple)

1 can (398 ml) pears, drained and sliced

1 tablespoon lemon juice

1 cup dried fruit of any of the following:

¼ cup dried cranberries

¼ cup dried apricots, cut in half

¼ cup dried strawberries or chopped, dried prunes

¼ cup dried cherries or blueberries

Or, use 2 cups of assorted frozen berries.

½ cup all-purpose flour

¼ cup brown sugar

1 teaspoon cinnamon

½ cup rolled oats

½ cup butter

PREPARATION:

• Butter an eight- by eight-inch glass baking pan or other suitable ovenproof baking dish.

• Heat oven to 350F.

• Cut and slice fresh apples into the prepared pan or, if using dried apple slices, soak in ½ cup warm water for about five minutes.

• Pre-soak your chosen one cup of dried fruit in ½ cup warm water. Pre-soaking or re-hydrating dried fruit will result in a moist crisp.

• Add the sliced pears, lemon juice and the pre-soaked dried fruit (including any leftover liquid) into the prepared baking pan.

• Using a food processor or handheld pastry blender, combine the flour, brown sugar, cinnamon and rolled oats.

• Pulse lightly or mix just to combine.

• Add in the butter and briefly mix again.

• Sprinkle the topping over the prepared fruit.

• Bake for 30 minutes or until fruit is bubbly and tender.