This recipe is an old favorite. I am certain everyone prepares it this way at sometime or another. I can't imagine a summer that would pass without having this at least once a week when the harvest is in
A very festive dish! The flavors blend nicely together. It's a wonderful alternative to rice or couscous. The Quinoa seed is considered a supergrain and an almost perfect protein. You could easily reduce the amount of olive oil in this dish to bring down the fat content. The original recipe says it serves 4 to 6, however, its more of a crowd pleaser. I would say you could serve 10 with it easily.
The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker from The Golden Door in Escondido, California, uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.
Not for kids
It's true that most of the alcohol does bake off. Depends on how long the loaf is cooked. For this approximately 25% of the alcohol is retained.
However, the taste may not be acquired yet by the little kiddies. I tend to have a heavy hand in the liquor department and the flavor is very apparant.