And, it’s also the easiest.
Oats, butter, sugar, flour, cinnamon.
Fruit, sugar, flour.
This is the kind of dessert you can throw together in 10 minutes, bake, and serve warm to friends and they will think you are the second coming on Martha Stewart. They will grovel at you feet. They will break their diets and use expletives at the dining room table. And you? You will have barely perspired.
They key to success is to use fruit that is in peek season. In early summer use fresh berries. When the season starts to turn, move towards peaches and stone fruits. By fall, you can welcome in the the apples. Don’t be as driven by the recipe as by what fruit is overflowing at the Farmer’s Market. I made this crisp in the height of berry season, so that’s what I used but you can substitute any fruit or combinations of fruit… as long as you stick to 4 cups.
SUMMER BERRY CRISP
makes 5 to 6 servings
1. Preheat the oven to 350°F.
2. Make the crisp topping by combining the oats, brown sugar, flour, and cinnamon in a bowl. Add the diced butter to the dry ingredients And smoosh together with you fingertips until all of the flour and oats are incorporated and it has the crumbly texture of wet sand. Don’t go overboard with the smooshing- you don’t want to melt the butter with the heat of your hands.
3. In a 9-inch pie pan or casserole dish toss the berries with the sugar and flour, using a rubber spatula. Cover the berries with the crisp topping.
4. Place the pan in the oven and bake until the top begins to brown and the juices are bubbling, 40 to 45 minutes. (HELPFUL HINT: You might want to put a cookie sheet or tin foil under the pan to catch any juices that get overexcited and spill over. The bottom of your oven will thank you)
5. Serve warm or room temperature. With ice cream or without.