this week’s recipe comes to us from lisa wong jackson, founder and designer behind good on paper design. we caught Lisa right as she was moving into her new home, and no sooner had she put everything into place, she sent over her favorite recipe of this summer, individual fig, blackberry and pear crisps, by baking phenomenon flo braker, as seen in the san francisco chronicle. (flo’s current book “baking for all occasions: a treasury of recipes for everyday celebrations” is being published this month by chronicle books). the recipe is easy, perfect for fall and beautiful shot by lisa. you can click here for the full recipe or just click “read more” below. enjoy! -kristina
about lisa: california native and self-taught graphic designer lisa wong jackson designs custom wedding invitation sets, business identities, and other print collateral from her berkeley california studio. inspired by nature, organic shapes, bold colors and simple line drawings, her collection includes products for the home, office, and baby. lisa uses recycled paper, earth friendly inks, and organic cotton whenever possible. when she’s not designing or obsessing over ideas, she keeps herself busy taking care of pixel, her beloved boston terrier, laughing with her husband nick, hanging out with friends, listening to music/going to shows, cooking, and just being nice.
click here for the full recipe and more pictures…
• 1 cup flour
• 1 cup old-fashioned rolled oats
• 1 cup light brown sugar
• 5 ounces unsalted butter, melted and cooled
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 2/3 cups (about 12 ounces) blackberries, picked over for stems
• 8 large ripe (about 1 pound) Black Mission figs, stemmed and quartered lengthwise
• 1 medium (about 7 ounces) pear, peeled, halved, cored and cut into 1/4-inch slices
• 2 tablespoons fresh lemon juice
• 1/3 cup sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 3 tablespoons heavy cream
For the streusel:
-In a large bowl, combine the flour, oats, brown sugar, butter, baking powder, cinnamon and salt. Using your fingertips, mix the ingredients until a crumbly consistency forms that comes together when you press it between your fingers or squeeze it in your hand.
-Place a rack in the center of the oven and preheat the oven to 350°. Have ready six oversize ovenproof coffee cups (such as for café au lait), or six 8-ounce souffle or ramekin dishes.
-To prepare the fruit mixture: Combine all of the fruit in a large bowl. Sprinkle the lemon juice, then the sugar over the fruit, and gently toss fruit with a rubber spatula.
-Sprinkle the flour and spices over fruit, and again toss gently to coat evenly with the flavorings and just until the flour is incorporated.
-Add the cream and toss briefly until incorporated. Divide the fruit mixture evenly into the dishes.
-Scatter about 1/3 cup of the streusel over the fruit to cover lightly (don’t pack it down). Any leftover streusel may be saved for another time. Wrap securely and refrigerate up to 2 days or freeze up to 1 week.
-Place bowls on a large baking sheet. Bake the crisps just until the fruit is soft, the juices are bubbling, and the topping is lightly browned, 25-30 minutes. Transfer to a rack to cool. Serve warm or at room temperature.
-You could also make this with any other fruits that are available and in season such as peaches or apples.
Lisa chose this recipe because it is super yummy! She tried it as a tester once, and it’s simple, and would work very well with many different fruits. i like eating it warm with a scoop of vanilla ice cream ;)
She would also like to credit the designers of the kitchenwares she show, here goes the list:
–Little white cups and white bowl holding blackberries – White Forest Pottery
–Tea Towel – Skinny Laminx
–Rectangular plate, yellow plate, orange bowl holding mixed fruit, and bowl holding sliced pears – Heath Ceramics
–Gray dish with butter – Mud Australia
–Red flower bowl with cream – Anthropologie