Summer Stone Fruit and Berry Crisp

Summer fruit in Ontario is a thing of beauty! We wait all year long to enjoy local fruit and veggies and they never disappoint. At our house we anxiously await the arrival of peaches, apricots and berries of all kinds. Although we can usually buy these fruit throughout the year, we never bother to because they just don’t taste the same as they do in the late summer months in Ontario. Peaches are an all time favourite in our house. Usually we eat them as is, plain, skin on with peach juice dripping down to our elbows. But on occasion we will save some to add to a favourite recipe. This past week we made a peach, apricot and strawberry crisp with our bounty from the Farmers Market. With a hint of cinnamon and a touch of sugar this crisp was a huge hit! We had ours for an afternoon snack with a dollop of plain Greek yogurt on top but we know this would be just as good as dessert warm out of the oven served with a scoop of vanilla ice cream! The taste of Summer!

Summer Stone Fruit and Berry Crisp

Serves 5-6

Fruit filling

5 peaches, thinly sliced

5 apricots, thinly sliced

1 cup strawberries, sliced

¼ cup brown sugar

2 tbsp whole wheat flour

1 tsp cinnamon

Crisp topping

2 cups quick oats

¼ cup brown sugar

1 tsp cinnamon

¼ cup butter, cold and cubed

Directions:

Preheat oven to 375 degrees
Combine all fruit in a large bowl and mix with brown sugar, flour and cinnamon, pour into 9” pie plate or 8x8” baking dish
In the same bowl, combine oats, brown sugar and cinnamon
Using two knives, a pastry cutter or a fork, ‘cut’ in butter until it mixes with oats and forms small, pea sized clumps
Pour topping over fruit and pat it down slightly, ensure it covers all fruit
Bake for 35-40 minutes or until fruit is soft and bubbling