Summer is whipping by, and I’ve just made my first fruit crisp of the season. I’m no baker but crisp is like cheating; it’s so easy, everybody drools over it, and, in the unlikely event that there’s any left over, it’s perfect for breakfast. My standby recipe is a slightly tweaked version from the classic Better Homes and Gardens Cookbook. Buy a bucket of farmer’s market peaches.
5 to 6 cups thinly sliced peaches or nectarines. (I leave the skin on, but you can peel if you must).
1 cup rolled oats
1 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 cup butter
For topping, combine oats, brown sugar, flour and spices. Cut in butter till mixture resembles course crumbs. Place fruit in 11 x 13 baking dish or oval casserole. Sprinkle oatmeal mixture over fruit. Bake in 375 oven for 35 minutes. Serve with ice cream.
Adapted from Better Homes and Gardens New Cookbook