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.
PEACH BERRY CRISP
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
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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.
by Kimberley
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