Sunday, August 8, 2010

Summer Fruit

Over the last few months of living in Simi with my parents again I have discovered something. I have a NEED to bake. Or at least cook. As soon as I start baking all of my stress goes away and I am happy. I first figured this out about a month ago when I made Ina Garten's Lemon Yogurt Cake, which I will post at some point.

This week Albertson's has blueberries at $2 for 18oz! I couldn't pass that great a price up so I bought 2. If my parents don't buy any I might have to buy one more container so I have a lot to freeze. Now usually when I buy blueberries, I make muffins, pancakes, and eat a lot of yogurt and cereal. This time I wanted to make something different.

After two days of searching for a good berry recipe I found this. A Triple Berry Crisp recipe with over 500 great reviews! After reading the reviews, I knew I had to make this.

Most people who reviewed the crisp advised to add more fruit, closer to 6 cups than the 4.5 cups the recipe called for. That was great because I knew I had about 3 cups of blueberries left in one container (I of course had been eating them in my cereal.) I didn't want to only use blueberries and I have totally been on a peach kick since my mom made this amazing Peach Pie (if I convince her to make it again I will post it here) and thought that would be yummy. I ended up using white peaches because I like them more than the traditional yellow.

As I sit here and finish a plate of this crisp for my breakfast, I can tell you this is one of the most delicious things I have ever made. My family loved it too which is always nice. I made it last night and it is almost half gone already! It probably won't last another three days. What will I make next?

Here is the recipe, enjoy the fruits of summer in a delicious dessert!

Fruit Crisp
adapted from here

6 cups fruit
4 Tablespoons white sugar
2 cups flour
2 cups rolled oats
1.5 cups brown sugar
1.5 teaspoons spices (I used pumpkin pie spice)
1 cup cold butter, cut into cubes

Heat the oven to 350°. Grease or spray a 13X9 inch pan.
Toss the fruit with the white sugar (I also added a little PPS to the fruit)
Whisk together all other dry ingredients.
Using your hands or a pastry knife, or 2 forks, cut in the butter until the mixture is crumbly and holds together when you squeeze it.
Press a little less than half of the crisp mixture into the bottom of the pan. Spread the fruit over the bottom layer. Sprinkle the topping over the fruit until mostly covered*
Bake 30-40 minutes, or until topping is golden brown and fruit is bubbly.

*I had extra topping and didn't want to completely cover the fruit. I pressed it into a loaf pan and baked with the crisp for about 15 minutes. It is a great ice cream topping.

P.S. I am only uploading one photo and it is sitting at the top because ScribeFire is not working again. Hopefully it will get fixed soon.


  1. cool! Kira's school just requested volunteers to bake breakfasty food, and I may have to try this recipe....

  2. It sounds delicious. Thanks so much for becoming a follower of my blog and entering my giveaway. I am now following you too.

  3. Sounds and looks delicious.

    I visited Simi Valley years ago (on a family holiday) what a wonderful place to live.

    I'm following you now!