Our summer fruit harvests have been just wonderful this year although our strawberry season was cut short due to rain. I always try to take advantage of whatever is available for as long as I can get it. I’m fortunate that I can find most of what I want and need at one of our local farmers’ markets. Don’t you just love those?
While our favorite way to use those summer fruits is straight up fresh, I do like to put some up in the freezer for a winter respite. I do love to have strawberry freezer jam in the freezer. It is by far my favorite especially along side Mr. Reed Rolls. That, my friends, is a meal made in Heaven!
This easy, little fruit crisp is another delicious favorite way to use whatever summer fruit varieties you may have on hand. All of the ingredients are typically found in most kitchens so whipping it up is a snap. Plus, it only takes a short time in the oven or even on the outdoor grill if you are so inclined.
Almost nothing says, “Summer” quite as well. Enjoy!
Serves 6
4-5 cups assorted summer fruits (blackberries, raspberries, peaches, blueberries and strawberries)
3/4 cup dark brown sugar, packed
1/2 cup all-purpose flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
1/2 teaspoon allspice
3/4 cup unsalted butter, softened
1 cup toasted walnuts, chopped
Butter an 8-inch baking dish (or individual dishes), Spread the fruit across the bottom of the pan. (If the berries are not especially sweet, sprinkle them with a tablespoon or two of granulated sugar.)
Blend the brown sugar, flour, oats spices and walnuts with the softened butter until crumbly. Spread evenly across the top of the berries.
Bake at 350 degrees for approximately 30 – 40 minutes until the berries are bubbling and the top is crisp and brown.
Serve warm with vanilla ice cream, whipping cream – or both! Easy and delicious.
