The Year In Food » Fine Seasonal Eating

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It’s hard to say farewell to summer, but the inevitable shift towards lengthening nights and paling sunshine is upon us. Above all, I’m excited for the transition into autumnal foods: I can’t deny that baked goods and soups and casseroles are looking mighty attractive right about now, and that I wouldn’t mind a (little) break from salads.

This may be the last crisp on here, at least for a long while. It’s my go-to dessert, and I never tire of them, but there’s something to be said for mixing it up a little, yes? This one celebrates all that is perfect about summer: it’s a jammy mess of amazing fruit flavors and the kind of simple, unfussy cooking that leaves room for improvising and imperfection. The blackberries were gleaned from a sad-looking cluster of vines on a neglected street, and nothing brings me back to the summers of my childhood like the gathering of blackberries. Having grown up with the vines strangling every surface imaginable and a profusion of berries everywhere, it just doesn’t feel right purchasing them at a market. They’re never as good.

And in remembrance of today’s significance, here’s a thoughtful piece from On Being that examines where we’re at, ten years out, and does so with a great deal of grace.


3 ripe yellow peaches, diced
2 cups blackberries
1 cup blueberries
1 cup strawberries, diced
1/3 cup cane sugar
2 tablespoons lemon juice
1 tablespoon flour (I used a gluten free baking flour with great results)
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1/4 teaspoon cardamom

2 cups rolled oats
1 cup pecans, chopped (substitute walnuts or almonds)
1 stick (1/2 cup) butter, cubed
1/3 cup flour (again, gluten free; both Bob’s Red Mill blend and buckwheat flours have worked marvelously)
1/3 cup sugar
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon sea salt

Preheat oven to 375 degrees.

In a large mixing bowl, combine the peaches, blackberries, strawberries and blueberries. Fold in the lemon juice, sugar, flour, ginger, cinnamon and cardamom.

Separately, mix together the rolled oats, chopped pecans, flour, sugar, ginger, cinnamon, cardamom and salt. Using your hands, work the dry mixture together with the cubes of butter until a loose topping has come together.

Grease a large baking dish.

Pour in the fruit mixture. Top evenly with the crumbled topping.

Bake at 375 for about 35 minutes, until crust is browned and edges are bubbling. Let cool for at least 10 minutes. Enjoy with ice cream, or on its own.

  • nicole franzen - yum, love crisps too :) never tire. I am not ready for Winter here! Autumn is beautiful but then it gets cold and bitter! I hibernate and make tons of soup.ReplyCancel

  • la domestique - Oh I love blackberries! A crisp like this is the perfect way to say goodbye to summer.ReplyCancel

  • NicoleD - I hope you are settling back nicely in your day-to-day. How lucky are you to have found such a wonderful place to unwind and unplug!

    Crisps are about the grandest thing ever. I will always choose fruit desserts over all others any day of the week. I love your stripy crisp dish and the deep pinks and purples from the fruit.ReplyCancel

  • hungry ghost - I LOVE crisps! They are one of my all time fall back desserts. gorgeous photos.. looks so delicious! If only there were more hours in the day to pick berries and make desserts!ReplyCancel

  • Elizabeth @ Saffron Lane - Lovely post, Kimberley. I love the inclusion of the gluten free flour, too. This takes me back to third grade, all over again.ReplyCancel

  • Rivki Locker - I make almost exactly the same crisp recipe ALL THE TIME.It’s a huge favorite. I’ve never tried it with blackberries, though. Wonderful addition. Will have to try that soon.ReplyCancel

  • renee@sweetsugarbean - Crisp perfection. It’s my go to comfort dessert for sure. Love your combo of fruit and spices and a nice hunk of butter too!ReplyCancel

  • joanne - Usually I’m all about fall food, but I’ve become very attached to summer’s bounty this year. This crisp seems like a wonderful way to see it out!ReplyCancel

  • Stephanie @ okie dokie artichokie - Crisps are definitely one of those grand and beautiful things you can make on a lazy late summer afternoon. I love how easy they are to whip up and yet how sumptuous they end up tasting. Am super excited for fall to arrive — it’s my favorite season of all. :-)ReplyCancel

  • Kasey - There is A LOT I’m looking forward to this fall and while berry and stone fruit crisps may be behind us, I have loads of apples from my parents’ house…Apple crisp?? xoxoReplyCancel

  • sara - ugh, love them. Need to make one asap but for some reason i keep sharing all my great fruit from the farm and never have enough to make something substantial. Tough problem, trying to be nice, seriously :) . Looks amazing, kimberly!ReplyCancel

  • kankana - I like the long days and eating dinner while it’s still bright and sunny and now it will get cold again and we can’t go for long walks !! Sorry .. i am cribbing i know .. but i just love summer so much. Well, life goes on and so the season right :)ReplyCancel

  • Season with Reason - I agree – it’s not cool enough yet, but somehow my body is already readying itself for comfort foods. Crisps are wonderful – and so jealous that you still have peaches. Ours are looking pathetic.ReplyCancel

  • The August Seasonal Food Guide » The Year In Food - […] THIS MONTH: PEACH BERRY CRISP […]ReplyCancel

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