I'm Back!

When was the last time I told you I was working out in my garage in my favorite bathrobe on my elliptical machine, writing this blog? A long time, right? Well, I'm back!!!

Inken has gracefully kept OFOM up and running while I've been running around the country like the Tazmanian Devil, but boy does it feel good to be home! Summer has started, there's no homework, and we're all ready to chill into summer. The first thing I did this weekend? I ran to Whole Foods Market and "OFOM'd it." (Let's make that a verb.) I bought enough for a week and started cooking my faves. So far we've had turkey burgers, kale salad, quinoa salad, pot roast, strawberry shortcake, açai bowls (our new fave), and a ton of stone fruit.

So let's celebrate summer and the opportunity to unwind! I've missed you all.

This Week's Recipes


Seasonal Fruit Crisp

Seasonal Fruit Crisp I'm usually too impatient to make a good pie crust, so a good crisp is my alternative. You can use practically any type of fruit to make a crisp, but fresh stone fruits in the summer and apples in the fall are absolutely fantastic. Or I'll combine cherries, plums, peaches, and nectarines to make my children’s favorite combinations. The crisp topping can be made in advance, then frozen in an airtight container for up to 2 months.

These can be baked in individual 1-cup ramekins (my kid's tend to love having their own individual crisp) or in one large gratin dish. Also, for a gluten-free version, I use Gluten Free oats and Cup4Cup Gluten-Free flour.
  • tick Dessert/Sweets
  • tick Gluten Free Option
  • tick Easy Entertaining
  • tick Make Ahead


2 cup old-fashioned rolled oats 1 1/2 cups all purpose flour
3/4 cup brown sugar, firmly packed 1/4 tsp salt
1/2 tsp cinnamon 8 tbsp butter, chilled and cut into 8 pieces
2-3 lbs fruit (peaches, apples, pears, etc.) 1-2 tsp granulated sugar
vanilla ice cream, such as Haagen-Dazs


Preheat the oven to 350 degrees F.

Combine the oats, flour, brown sugar, salt, and cinnamon in a mixing bowl. Add the butter and use a pastry blender or fork to cut it into pea-sized pieces. Refrigerate until ready to use.

Place the chopped fruit in a bowl and taste, adding 1-2 tsp. of sugar if necessary to sweeten. Place 8 1- cup ramekins on a parchment-lined baking sheet. Fill each ramekin to the top with fruit, then sprinkle 2-3 tablespoons of the crisp topping over each one. Bake for 25-40 minutes, or until the toppings are brown and bubbly. Allow to cool for 20 minutes before serving. Top with ice cream if using.


Comments are moderated and will not appear until approved.
  • Tom Whitehead says:

    Amanda, I like to put a teaspoon or so of corn starch to the filling. It keeps it from being too runny. Especially on berries.

  • Rae Schuler says:

    I love apples, in pie and crisps, and I like what Tom Whitehead said, about the corn starch. Could also use Tapioca.