LOVING SIMPLE RECIPES

‘Summers End’ Fruit Crisp

fruit crisp
fruit crisp, crunchy top layer

This fruit crisp recipe is inspired by my loving Sicilian Nonna, Frances Davi-Cardinalli. I use Sicilian flavors from a dried fig and nut mix to give dimension to this family favorite recipe. We also add fresh grated nutmeg, it’s delicious.

 I love that this dessert has huge layers of seasonal fruit. It’s a fast and easy ‘end of summer’ recipe that we make every Labor Day using seasonal peaches, boysenberries and raspberries.

Use fruit that you have on hand. This recipe is simple and forgiving. Stone fruits, apples or berries can be combined to suit your taste. In September, during apple season we love to pick our apples at Gizdich Ranch. We also love this as an apricot crisp recipe early in the summer season (using local Hollister apricots).

During the fall frozen fruit can be used, making it a delicious Thanksgiving dessert. When using frozen fruit, toss 2 tablespoons additional flour into the fruit layer so that the extra juices from frozen fruits result in a thick filling. If you don’t add extra binder to frozen fruits the crisp will have liquid and make it difficult to serve.

What is your favorite ‘end of summer’ recipe? Do you have special memories of cooking with your grandma? I love hearing from you. Reach me at the Huckleberry Hill contact page.

God bless, with special prayers and many blessings for those evacuating and fighting the raging wild fires, those affected by recent hurricanes, for any suffering from the pandemic and especially to our military vets, military service people, military families and the dear people left in Afghanistan. Focused love, prayers and efforts are being done to support those in need. You are not forgotten. 

Huckleberry Hugs, XO Maxine (A.K.A. “Molly”)

fruit crisp
fruit crisp recipe

 

Nonna’s Peach and Berry Crisp Recipe

Gather Ingredients:

6-8 large Peaches (4-5 cups slices) fresh, canned and drained or frozen

4 cups fresh or frozen berries of choice (we like boysenberry and raspberry)

½ cup packed brown sugar

¾ cup flour (regular or whole wheat)

Plus, 2 TBS flour to toss fruit (4 TBS if frozen fruit)

¾ cups rolled oats

1 tsp. ground cinnamon

1 tsp. ground nutmeg-use fresh grated if available

½ tsp. ground all spice

8 Tbsp. Unsalted butter

¼ tsp. salt (himalaya salt preferred)

¾ Dried Fig, Fruit and nut mix (use what you have on hand) Optional- Not needed if there is a nut allergy

8-inch baking pan

Non-Stick Cooking Spray

Steps:

Preheat Oven to 350 Degrees

Spray baking pan or casserole dish- any type, size 8X12

Toss fruit with 2 TBS flour (4 TBS if frozen)

In a microwave safe bowl melt butter. Combine ingredients with the melted butter to gently combine using a fork, do not over mix.  Add the fig and nut mixture, gently combine (optional). Spread over the top of the fruit, do not pack down.

Bake at 350 degrees in the center rack for 30- 40 minutes, until fruit is bubbly and the top of crisp is evenly browned.

Enjoy!