July 12, 2012

I look forward to the summer fruit harvest. The Summer Fruit Crisp featured here was Sunday’s dessert after the quinoa feast. All the fruit came from the garden: rhubarb, apples, marionberries and apricots.

I’ve been freezing berries, as the season began slowly with cooler weather and this week I had enough for the crisp. The recipe is flexible with the fruit at hand. I adjust the sugar in the recipe accordingly: since half the total fruit was rhubarb, I sprinkled about ¼ cup sugar on the fruit.

Wild blueberry ice cream served with the warm crisp–sweet-tart and creamy.

Summer Fruit Crisp 

5 cups fresh fruit such as rhubarb, boysenberries or raspberries, apricots, peaches, apples. (Apples in small dice or briefly microwaved to soften). Adjust the amount to your baking dish.

Topping
½ cup regular rolled oats
½ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ cup butter

For filling, thaw fruit if frozen. Do not drain. Preheat oven to 350 degrees. Place fruit in a 9 inch square baking dish. If more rhubarb is used, sprinkle additional sugar over the fruit.

For topping, in a medium bowl combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over fruit filling. Bake for 30-35 minutes or until fruit is tender, fruit juices flow and topping is golden. Makes 6 servings.

(Recipe adapted from Better Homes and Gardens 1998)

Today, join Robin at The Gardener of Eden for more Thursday’s Kitchen Cupboard posts.