Crispy and Fruity and Yummy

Right now I'm watching one of my all-time favorite movies. When Harry Met Sally is a classic in my book. Seriously ladies, do you have any "real" guy friends? I didn't think so. :)

We had some delicious peaches in our CSA this week. We ended up eating all of them immediately, but since it's peach season, we bought a bunch at the store. Peaches means cobbler, obviously. But rather than a battery, fluffy cobbler, I decided to try doing a crisp. It came out wonderful, not too sweet but still with great flavor. I also added some strawberries for a little extra sweetness and a fabulous red color. I did not peel the peaches, but I think it would have helped. The skins can be a bit tough, even if cooked. A tip to get those skins off: place the peaches in boiling water and then quickly dunk them in an ice bath. The skins should peel off much easier. This recipe is so easy and doesn't call for many ingredients. It's so tasty and goes so well with a scoop (or a few) of vanilla ice cream. A great summer dessert treat.

Strawberry Peach Crisp
adapted from Sauce and Sensibility

• 7 large strawberries, sliced
• 3 peaches, peeled and sliced
  
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 cup uncooked oatmeal (old-fashioned, not quick-cooking)
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 stick unsalted butter, cubed
  
• 1 tablespoon fresh lemon juice
• 2 tablespoons of water

Preheat the oven to 350 degrees. In a large bowl, mix together the strawberries, rhubarb, and sugars. Spread the fruit in the bottom of a 9 x 12-inch baking dish.

In a medium bowl, mix together the flour, oatmeal, salt, and cinnamon. Cut the butter into small pieces and rub the butter into the dry mixture until it is well blended and crumbly. Sprinkle this mixture over the fruit. (You can prepare this a couple of hours ahead of time and let it sit on the counter until you’re ready to bake.)

Just before baking, mix together the lemon juice and the water—and sprinkle it over the top. Bake for about 30 minutes or until the top is lightly browned and the fruit is bubbling at the edges. Serve warm with a scoop of vanilla ice cream.