I'm a pretty organized person, some days I'm even more so. My life is very busy, I have a lot of activities that I juggle. Being organized helps keep all the balls in the air. It also saves time and energy. One area that I tend to slide on is meal planning and shopping. I'm one of those that is wondering what I'm cooking for dinner at 3 in the afternoon. I tell myself it's because I dislike shopping but that's really a lousy excuse because my lackadaisical attitude usually means I'm at the grocery store more frequently. I'm still a work-in-progress!
Recently we had a drag racing weekend. This involves living in our motorhome for 4-5 days. We are at the track 24/7 and going to the store is not an option, unless we have taken an extra vehicle. So I have to be very organized. I set up a daily meal plan (3 meals and snacks) and prepare shopping lists, as well as a list of items to take from home. Each day I know exactly what I'm going to cook and that I have the ingredients. Why, oh why, don't I do this on a regular basis at home?
In anticipation of these trips I also do some make-ahead cooking or baking. A few days before our trip I made a peach raspberry crisp for our dessert. I made a small crisp but the regular amount of topping, so froze half the topping in a freezer bag. This got thrown in the RV freezer during our packing. On the night I made the nectarine crisp all I had to do was prepare the fruit mixture, throw into a disposable pan (we have to ration our water in the RV, the less dishwashing the better!), and top with the previously-made topping. It took very little time and I had minimal kitchen clean up. Again, why, oh why, don't I do this on a regular basis?
Any fruit mixture will work good in this recipe. I was originally going to make another peach raspberry crisp but the nectarines at the fruit stand were so beautiful I had to buy them. I had frozen blueberries in the freezer and thought they would be a nice addition, they are so healthy. I figure anything that has a lot of sugar in the recipe needs some sort of healthiness to it!
Nectarine Blueberry Crisp
2 pounds nectarines, sliced
1 cup blueberries (fresh or frozen)
1/4 cup sugar
2 teaspoons cornstarch
2 tablespoons orange juice
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
1/8 teaspoon salt
1/2 cup quick-cooking oatmeal
1/4 pound cold unsalted butter, diced
Preheat oven to 350 degrees. Butter (or use cooking spray) a 9x9-inch baking dish (double the recipe if you are using a larger dish).
In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, and orange juice; mix gently. Pour the fruit mixture into the prepared baking dish.
In a large bowl, combine the flour, sugar, brown sugar, salt, and oatmeal. Cut the diced butter into the flour mixture using a pastry cutter or 2 knives.
Spread the topping over the fruit. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.