in times of need – summer fruit crisp
I promised myself that I would not complain about how insanely busy I’ve been since last week. I won’t complain that I’ve had absolutely zero time for this blog, and hardly any time to cook or bake anything. And I really won’t complain that by the time July is over, I will have been working for 21 days in a row. Without a day off. I am NOT complaining.
I will say, however, that I’ve had a serious-as-a-heart-attack craving for comfort food. Because I’ve needed comforting during this time that I’m not complaining about.
Over the weekend, I called my husband from work with an order a polite request for him to pick up some fresh fruit at the grocery store. He’s not a huge fan of cobblers and crisps and the such, but I am. So I made one. To satisfy ME.
Selfish, I know, but I really, really, really needed this dessert on Sunday.
Juicy cherries, fresh blueberries, a pint of plump blackberries, and a couple of ripe peaches made the filling of this summer fruit crisp just heavenly. The topping is always the best part of these kinds of desserts – whether they’re called crisps or cobblers or crumbles. Crunchy, buttery goodness serves as the ideal complement to the juicy fruit filling.
This was one super simple but incredibly satisfying dessert. I served it warm out of the oven with a scoop – or two – of vanilla ice cream, and like a big warm hug, it was just what I needed after a long working weekend.
Yield: Serves 6-8.
Summer Fruit Crisp
The measurements of the fruit are approximate. If you prefer to use 2 cups of blueberries and omit the cherries, go for it. Want more peaches? Have at it. Make this your own.
Ingredients for Crisp
1 cup blueberries
2 cups blackberries
2 ripe peaches, peeled, pitted, and cut into 1 inch pieces
1 cup cherries, pitted (or frozen and thawed)
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon lemon zest
Ingredients for Topping
1 cup rolled oats
1/2 cup all-purpose flour
3/4 cup light brown sugar
1/4 cup slivered almonds, chopped coarsely
Pinch kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Preheat oven to 350 degrees F.
Combine the berries, cherries, and peach pieces with sugar, flour, and cinnamon. Place into a buttered shallow dish (such as a pie plate or casserole dish).
Prepare the topping: Combine oats, flour, light brown sugar, salt, chopped almonds, and salt in a bowl. Using a pastry blender or your fingers [and honestly, your fingers are your best tools here], work in the butter until combined. Sprinkle the topping evenly over the fruit mixture.
Bake at 350 degrees in the center of oven until the topping is golden brown and the fruit is bubbling, about 1 hour. Cool slightly and serve with vanilla ice cream.
Inspired by and adapted from this recipe from Parade Magazine, 2007.