Public TV Pick of the Week and Fruit Crisp

You may have noted the Public TV Pick of the Week has been silent. That’s because many local stations are in the midst of end-of-fiscal year membership campaigns.

That means all the programs are different and there’s no consistent schedule.

Having said that, I’ll feature our intrepid pledge producer Mike, “modeling” one of WKAR’s thank you gifts – the ubiquitous totebag. I’ll say “Let the PTV Pick of the Week be something you care about and let your station know with your pledge.”

It’s fair to say that these are challenging times for all PBS stations. The digital conversion is costing individual stations a small fortune – and we didn’t ask for this one. Like everything from gas to milk, program costs are also rising. So, your support, even a small pledge to the station you watch, really is important.

On behalf of your local station, I say “thank you.”

Don’t you think you should celebrate being part of the public tv family with a little crispy dessert? Here’s a favorite fruit crisp recipe!

Your Favorite Fruit Crisp

Preheat oven to 400.

Peel and cut 4-6 firm peaches (or pears, or apples…) into pieces or slices. You should have about six cups.

Toss with 1 T fresh lemon juice (or ½ lemon)

Add 1/3 c. sugar (I often do less)

Optional: Add 1 ½ c. cranberries (or dried apricots or golden raisins…)

Toss well.

Transfer to 6 8-oz ramekins or a larger baking dish. Sprinkle with topping.

Topping:

Mix ½ c. flour and
½ c. cold butter (pea-sized clumps)
Add: ¼ c. each granulated AND light brown sugar
¼ t cinnamon
1 c. oats
pinch salt

(I use a little more cinnamon and a little more brown sugar and a bit less white sugar.)

Pulse or use pastry blender till clumps form. (Or clean fingers work just fine!)

Bake approximately 25 minutes.

Cool and serve with ice cream. Or not!

(Of all the photos I forgot to take, the biggie was the end product!)