Weekend Inspiration

We love summer but it always seems to be so fleeting. Don't miss out on the bounty of summer fruit! Below is a very quick and easy summer crisp that will fill your house with an amazing smell and make you the star of the weekend. 

The farmers markets are bursting with peaches, nectarines, pluots, berries and more right now. We will be scooping at the Downtown Berkeley market so you can pick up a pint of ice cream to serve with whatever you whip up. 

Once while at the market we were inspired by the huge piles of basil next to the stone fruits. They grow at the same time and just seemed to go together naturally! We make basil ice cream this time of year and it pairs so well with other summer fruits - if it seems weird to you, have a taste! In the cream it just seems to add a subtle perfume similar to earl grey or rose. 



Summer Fruit Crisp

Preheat oven to 350 degrees.

Crisp Topping:
old fashioned rolled oats- 1 1/4 cups
brown sugar- 3/4  cup
flour- (can sub gluten free if desired)  1/2 cup
baking powder- 1/2 teaspoon
salt- 1/2 teaspoon
cinnamon and nutmeg- 1/2 teaspoon each
crumbled sliced almonds- (optional) 1/2 cup
unsalted butter, melted- 6 oz.

Method: Mix all the dry ingredients and almonds then stir in the butter.  Crumble lightly with your fingers. Chill until ready to use. 

Fruit Filling:
large peaches or nectarines- 3-6 ( we used 3 for the 4 individual gratin dishes but suggest using 6 for a pie dish)
blackberries or raspberries- 2 cups
sugar- 1/2 cup for the 4 gratins ( 3/4 cups for pie dish)
flour- 2 T for gratins (4 T for pie dish)

Method: Plunge peaches in boiling water for one minute and allow to cool a bit to handle. Slip their skins off and slice into a medium bowl. If using nectarines no need to peel. Gently stir in sugar and flour and then stir in berries. Fill baking dishes and crumble about 1/2 cup of the topping on each. Bake for about 30-40 minutes until the fruit is bubbling and the topping is lightly browned. Any leftover crumble will keep in the refrigerator for about 10 days or can be frozen. 





Mary Canales