Crisp

I went on a fruit buying drive this morning! I spent a few hours combing what the region had to offer and settled on a few baskets of various varieties of Niagara’s bounty.

Peaches are just starting, plums both purple and yellow have arrived  and apricots are ripe and fuzzy. One of the stands I stopped at had a mixed basket of all of these fruits so I pounced on it. Visions of a warm fruit crisp started dancing in my head on the short drive back home.

Thank goodness it was a little bit cooler today than it has been. Crisps are baked in a 350F oven for about an hour. (heating up the kitchen in the summer is not always a good thing to do)

While the most popular crisp still manages to be apple, I have been known to pull anything edible in the fruit bowl (not bananas sadly) that is nearing its best by date and covering it with a flour-oatmeal-brown-sugar-butter mix to pop in the oven. Is there anything more lucious than warm baked fruit with vanilla ice cream or whipped cream oozing all over it?

Drooling yet again………

The combinations are endless. Blackberries and Apples, Peaches and Blueberries, mixed stone fruit with grated zucchini and ginger…….you name it, you can “crisp’ it! You can even use sweet potato and or squash……

Enjoy this special time of year by baking a crisp. It’s easy, requires very little prep and is always a welcome dessert at a picnic or potluck.

Let me know what you decide to put in yours!