As I walked out from under our porch, I felt tiny drops of rain fall onto my shoulders. Could it be? Oh, my long lost friend how I've missed you! Even if you are here for a little while, I will welcome you with open arms! I paused for a moment listening to church bells in the distance. Could their sweet song be a hymn of rejoice solely because of the rain? I'd like to think so.
During the transition from summer to the much anticipated autumn I find myself longing to bake with apples, pears and warm spices and prematurely pushing summer out the door with a peach-berry crisp.
I make crisp topping and store it in the freezer to ease my cravings for last minute desserts. I toss fruit with a sprinkling of flour, sugar, cinnamon and let it sit for 30 minutes to macerate. Then top the fruit with the crisp mixture and bake. The house smells so delicious!
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Store in the freezer for up to one month or sprinkle evenly over the fruit, covering the fruit completely.
- Bake 350 for 45 minutes to an hour, or when fruit juices are bubbly and topping is golden brown.