SUMMER FRUIT CRISP

The Muse never leaves town in the summer without a cooler packed with ice. One can never tell when a farm stand will pop up along the road. Or a flatbed truck loaded with bags of oranges or flats of strawberries will be parked at the side of the road or a rest stop.

An embarrassment of riches? Or just pure greed? When the Muse got home last night from a day trip to the Central Valley it took more than one trip from the car to unload all the fruit. No wonder the woman at the CIPPONERI FAMILY FARMS fruit stand in Turlock asked if I was going to make jam. Apricots, nectarines (two types), white peaches, yellow peaches.

So what to do with all this fruit? It is time for the Muse to share her fool proof summer fruit crisp recipe. I take bags of this topping with me when I go to visit friends at their summer homes. Some friends have boysenberry bushes growing wild in their back yards. Others just love to take a ride along winding country roads stopping at every fruit stand along the way. This recipe works well with all summer fruits. And I am always invited back.

SUMMER FRUIT CRISP

3 pounds of fruit, washed, pitted and cut into chunks (apricots, peaches, nectarines, cherries, nectarines, berries...)

Sugar to taste depending on tartness of fruit

2 Tablespoons tapioca

1 ½ cups flour

3/4 cup brown sugar

1 cube cold unsalted butter, cut into small chunks

Preheat oven 375 degrees.

Toss fruit with sugar and tapioca. Place in any oven proof baking dish. I use an Emile Henry pie dish or oval gratin dish or individual ramekins. The fruit should be heaped slightly.

Stir together flour, brown sugar, butter. Blend with a fork or your fingers until the butter pieces are the size of small peas. Cover the fruit with the topping, patting it in place.

Bake 30 to 40 minutes or until the juices bubble up along the edges and the top is browned.

Serve warm with vanilla ice cream. Or room temperature with heavy cream or creme fraiche.

Comments

[Daniela]

I actually just moved to CA and was exploring Market Street in San Francisco when I ended up at the United Nations Plaza Market and bought four bins of Cipponeri dried white apricots, pluots, lemon/chile almonds..the list goes on:) They have kept well and from the first bite, tasted so fresh and sweet!

[Vicki]

Mmm. The Cipponeri family has been coming to the San Bruno Farmer's Market this summer (market is new this year). Heavenly fruit. I don't blame you a bit!