One of my favorite summer desserts is a fruit crisp with a variety of sliced fresh fruit, tossed with some sugar and flour. The topping is a mix of oats, flour, butter, sugar and chopped nuts. The fruit releases a lovely smell as it bakes.
1. Prepare the fruit
6 fresh apricots, sliced and pitted
1 box of fresh, local blueberries
4 red plums, peeled, pitted, and sliced
2 Tbsp. raw cane sugar
1 Tbsp. whole wheat pastry flour
A squeeze of lemon or lime juice
Mix the above ingredients and put into a shallow, greased casserole pan.
2. Mix the topping
In a food processor mix:
½ cup oats
2 Tbsp. whole wheat pastry flour
2 Tbsp. butter
3 Tbsp. raw cane sugar
Sprinkle of cinnamon
Optional: ¼ cup pecans
Sprinkle the dry mixture over the fruit and bake at 375 degrees for 30 - 40 minutes, until golden brown.
Serve with vanilla ice cream or vanilla yogurt.
My daughter Rebecca and I often sample this straight from the pan, as soon as it is cool enough to eat. Leftover, cold fruit crisp is very good for breakfast, with a dollop of yogurt and cup of strong coffee.