Late Summer Crisp

This is going to be one of those posts where I mostly deal with ingredients, not amounts. I feel like perhaps that’s what the bulk of this blog is going to turn into – a place to document meals or ideas or inspirations that turned out nicely…and probably some horrific failures as well. I tend to list ingredients from things that turn out well on Post-Its, or if I’m really committed, write out the “recipe” in a Word document, but now there are so many options – on a blog, on a food community page, on my iPhone… I’m moving away from hard copies, even though I love them. I do still have my treasured binder of recipes that work, and a box of recipe cards from my Grandma, yet I’m still printing things out less and less. I really like it when my recipes have stains on them, and, like my dad, I write the date and notes on all recipes that I plan to make again. I like the straightforwardness of the hard copy recipe; it has one purpose only. Also you can spill on it and it’s not a big deal. Vinegar on your iPhone, bigger deal.

Late Summer Crisp

  • 1 ripe peach, diced
  • handful blueberries
  • handful raspberries
  • fresh orange juice (from half an orange)
  • sugar
  • flour
  • vanilla

For the crisp topping:

  • Whole wheat flour
  • AP flour
  • Oats
  • Pecans
  • Slivered almonds
  • Vanilla
  • Cinnamon
  • Cold butter, diced
  • Pinch salt

Toss the ingredients for the fruit together. Taste and add for sugar. Mix the crisp toppings together and bake at 350 until fruit is bubbling and topping is golden brown.


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