It’s just past one a.m. and I have an Apple Crisp baking in the oven. Actually, it’s not an apple crisp at all—it’s White Peach and Pear Crisp, and there are two of them baking because I’ve decided to give one to my landlords downstairs to help alleviate the guilt I’m feeling about baking sweet fattening deserts for myself when I should be exercising my butt off instead.
Two a.m.: I’ve now tasted the Crisp in question (after taking a bunch of photos of it). Yum. Quite a lot like apple crisp actually but with those subtle notes of peach and pear. Some might not even detect the pear—apparently the ultimate apple pie is made with pears instead. I may or may not give the recipe for the apple-ish crisp further on, depending on where this post ends up going, because the point isn’t so much about the baking, but more about the fact that my current lifestyle actually allows me to bake in the middle of the night (not to mention take photos and blog about it an hour later) and I certainly don’t take any of it for granted. Especially when I know that I’ll soon have to get back into a grownup routine.
When I saw my shrink this week we discussed the possibility of me progressively reintegrating my job in the new year. After all this time on medical leave, I suppose it’s time to think ahead and sort myself out. In recent past just the mention of work was enough to send me into a panic attack, but my shrink thoughtfully increased my anti-anxiety medication to help me cope in this time of transition and we’ve almost almost found the right combo of pills for me to be stable enough to reintegrate society again. It should all work out as long as I accentuate the positive, eliminate the negative.
There’ll be the sleep schedule to get on track (i.e. no more late-night baking), I’ll have to get back into my fitness regimen, and it might take me some time to get back to an hour and a half of Ashtanga yoga and running every other day… but by God, I will be lean and trim, dressed for success and ready to go from 0 to 120 miles/hour as needed. I will be the perfect corporate asset. Oh God. Must not freak myself out with talk of The Corporation. I think I’ll have a bit more of that cobbler now. And maybe a dose of Mary Poppins for good measure?
Preheat over to 375º F. Put the fruit in an oven-proof baking dish, add lemon juice and vanilla and mix to coat all the fruit. In a medium-size bowl, combine the rolled oats, flour, brown sugar and cinnamon, blend well before adding the butter. Cut the butter into small pieces (3/4″) and work into the other ingredients. You may want to use your hands to do this. Coat fruit with the oats mixture. Bake for about 30 mins. Let cool slightly and enjoy hot or cold. Great with vanilla ice cream or yogourt as a topping. I also like to make a larger batch of topping mix, since it’s so yummy, using one and a half times the given quantities. Voilà!