Fruit Crisp Horizontal WEBSITE.jpg

The Next Chapter in Quarantine Cooking

When we began our Quarantine Cooking series a few months back, we were responding to the immediate need in our community for easy, healthy recipes, particularly for folks who were not used to cooking so much.

As we look ahead to the new normal, now more than ever we need to stay conscious of how we shop and cook so we can continue to support our local food economy. Here at SFC, we believe by supporting local producers and purveyors through farmers’ markets, CSA’s, and local restaurants, our community will be more resilient against the coronavirus, climate change, and other challenges like food insecurity.

In that vein, we will be wrapping up our Quarantine Cooking series, but we will continue to share cooking tips and recipes throughout the year as part of our regular content. Stay tuned for more recipes, videos, and blog posts to keep you informed and inspired – like the recipe below!

Thank you for following along as we adjust to our new normal. Stay safe, stay healthy, and keep cooking!


From The Happy Kitchen Cookbook, Fresh Seasonal Recipes

Serves 6

Whether you’re making this recipe with fresh local peaches, frozen blueberries, or whatever fruit you have on hand, this light and easy crisp is a great summer dessert.


  • 1½ tablespoons plus ½ teaspoon
  • canola oil, divided
  • ¼ cup unbleached all-purpose flour
  • ¼ cup whole wheat flour
  • ¼ cup rolled oats
  • ½ cup brown sugar ½ teaspoon cinnamon, divided
  • ¼ teaspoon nutmeg
  • 1 egg white
  • 1 pound apples, peeled and sliced, or 1 pound fresh or frozen seasonal fruit
  • 2 tablespoons white sugar
  • 2 teaspoons lemon zest


  • Plain yogurt to serve


Preheat the oven to 450°F.

Lightly oil a 9x13 casserole dish with ½ teaspoon of the canola oil.

In a medium bowl, mix the all-purpose and whole wheat flours, oats, brown sugar, ¼ teaspoon cinnamon, nutmeg, egg white, and the remaining 1½ tablespoons canola oil.

In a large bowl, combine apples (or other fruit), ¼ teaspoon cinnamon, white sugar, and lemon zest for the filling.

Spoon filling into casserole dish.

Top with flour mixture.

Place in oven and immediately turn the heat down to 350°F.

Bake for 35 minutes.

Serve with a scoop of yogurt, if desired.