Make This Strawberry-Granola Crisp for Mother’s Day
Welcome back to Picky Eaters’ Club, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.
At the top of the “Awesome Things to Do with Kids” list, right up there with taking long airplane rides and attending scholarly museum lectures, is going out to eat. There’s nothing small children are better suited for than going to restaurants where they’re expected to stay seated, order unfamiliar food, wait patiently for it to arrive from a backlogged kitchen, and then spend an hour or so eating it while making small talk.
Which is why, since we had kids, special occasions when we previously might have gone out for a celebratory group meal are now spent cooking instead. You can make all the noise you want and nobody will hiss-shush you through clenched teeth. You don’t have to surrender your phone so your kids can watch Play-Doh videos in order to be able to converse with the family and friends you came out to see. And you never spend incomprehensible amounts of money for what is too often overcooked eggs and flabby bacon. At home our bacon is always crisp.
Ever since we came to our senses, I’ve made Mother’s Day brunch for our extended families. Ostensibly it’s my gift to the mothers, but it’s secretly my gift to me. Being able to relax, let my kids be kids, and make the food that delights me is vastly more enjoyable than hoping my Bellini won’t arrive flat. I often make fruit crisps and crumbles, which I find to be a perfect brunch food, especially when the sugar is kept in check and the oat topping channels granola with olive oil, almonds, and maple syrup. I like to serve it warm or at room temperature with a dollop of yogurt; it’s a huge hit with adults and kids. Leftovers—if they exist—become a weekday breakfast that happens to be delicious cold from the fridge too.
Get the recipe:
Strawberry-Granola Crisp
Originally Appeared on Bon Appétit
