If you have any summer fruit that needs to be used immediately, this post is for you. Make a crisp. Most stone fruit, stalks and berries shine in this SIMPLE dessert. Tons of combinations work, and these are my favorites: strawberry & apricot; cherry & berry; rhubarb & raspberry; nectarine, blueberry & peach. Pictured left is a cherry, rhubarb & strawberry crisp I made for the 4th of July.
First, cut the fruit into similar sized pieces - or not at all if you’re 
using berries. Pit any cherries. Next, toss the fruit with a quarter cup of granulated sugar and a couple of tablespoons of flour or cornstarch to thicken the juices. This is a very casual dessert, so feel free to eye these measurements. Place the fruit mix in a baking dish, allowing a half inch for the topping. Generously cover with the crisp topping and bake until it is brown and bubbling. Serve warm, cold or for breakfast. Pair with ice cream, whipped cream or coffee.
Crisp Topping
Ingredients:
1/2 lb. of butter, cold and cut into pieces
2 C all purpose flour
1 C brown sugar, loosely packed
1 t kosher salt
*Optional: ½ C oatmeal, ½ C of pecans or almonds, pinch of cinnamon, pinch of nutmeg
Method:
1. In a food processor with the blade attachment pulse the dry ingredients.
2. Stop the machine. Add the butter chunks and pulse again, until crumbs form. When the mixture has combined it will resemble pebbles and coarse sand.
3. Use enough topping to generously cover the fruit. Store any extra topping in the fridge or freezer for another crisp.
-CY
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