During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking. 

It is no surprise that we’re craving sweets a little bit more than usual right now; dessert is comforting. But, we might not have all the ingredients for an elaborate cake or thought ahead enough to prepare for pie. This quick crisp uses overripe, bruised, or canned fruit and the instant oatmeal forgotten in the back of our pantries. You can use one type of fruit or a mixture of two or three types. Adding molasses, nuts, or seeds to the crisp gives it an earthier note and dulls the tooth-aching sweetness crisps can have. Pro-move: this is great the next day cold for breakfast! ––Justin Burke

Instant Oatmeal Stone Fruit Crisp. Justin Burke/UP

Instant Oatmeal Fruit Crisp
serves 4-6

Ingredients 

Fruit (6-8 stone fruit OR apples sliced in 1” pieces, or 1-2 pints berries, or 2-3 cans drained and rinsed)
⅔ cup light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 tablespoons molasses, sorghum, or maple syrup
1 lemon, juice and zest
1 stick plus 2 tablespoons unsalted butter, cold
1 cup all-purpose flour
2 packets instant brown sugar oatmeal
¼ teaspoon salt
½ cup crushed nuts OR 1 teaspoon sesame seeds (optional)

Directions 

1. In a medium mixing bowl, combine sliced fruit, brown sugar, cinnamon, nutmeg, and salt and mix until fruit is evenly coated. Add molasses, lemon juice and zest, and mix. Cover tightly and chill in the refrigerator for 30 minutes. 
2. Meanwhile, in a small bowl whisk flour, oatmeal, and salt. Using a cheese grater, grate the 1 stick of butter into the flour mixture. Using your hand, feather the butter into mixture, squeezing butter and flour between your thumb and index finger. If using nuts or sesame, toss in mixture. Chill in the refrigerator until ready to use. 
3. Preheat the oven to 375 degrees. Butter a casserole pan or deep dish pie pan. Set aside. 
4. Once fruit has set and juices have formed, add fruit and the juices to the prepared pan in an even layer. Top fruit with oat mixture, using the back of a spoon press the mixture  down into fruit to make an even layer. Cube the remaining 2 tablespoons of butter and scatter on top of the crisp. 
5. Bake for 35-40 minutes or until the top of the crisp is golden brown and juices are bubbling. Remove and cool slightly on a wire rack. 
6. Serve warm with vanilla ice cream, whipped cream, or yogurt.