Every Sunday afternoon, I swear I’m going to clean out my closet. In fact, when I go so far as to write down a list of what I should do, cleaning out my closet is always in the top three, right along with organizing the junk drawer and cleaning the “self-cleaning” oven. The problem is that it is SUNDAY, the day of rest and relaxation. And there is always something more interesting to do, like pruning the Japanese maple or sorting junk mail…
…Or making a quick Blackberry-Peach Crisp. What? Yes! What a fab idea! With ripe, juicy peaches and fat blackberries from the farmers market, or from your garden if you’re really lucky. Prep the fruit, mix up the simple topping and pop it in the oven. Inhale with pleasure.
Here is my sensible rationale for skipping the closet thing and making Blackberry-Peach Crisp. Cleaning out my closet is actually a selfish activity. No one else gives a rat’s ass if my closet is organized. Making Blackberry-Peach Crisp, however, is an act of love and appreciation. It is an expression of love for my family, who will enjoy each tender bite of fresh summer fruit scented with hints of cinnamon and cardamom, and every morsel of crispy, buttery topping. And it is an expression of appreciation for the growers who have lovingly tended their beautiful fruit just for us.
Closet? What closet?
- 2 pounds fresh peaches, peeled and sliced
- 2 cups fresh blackberries
- ½ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup quick-cooking oats
- ¾ cup flour
- ¾ light brown sugar
- ½ teaspoon Kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ⅛ teaspoon nutmeg
- 1 stick plus 1 tablespoon chilled butter, cubed
- Preheat the oven to 375 degrees. In a bowl, toss the fruits with the lemon juice and sugar until mixed, then pour into an 8 X 11 baking dish.
- In another bowl, toss together all of the dry ingredients, then mix in the butter until the topping is crumbly. I use my fingertips.
- Spread the topping evenly over the fruit. Place the baking dish on a cookie sheet to keep your oven clean, and bake for 1 hour. Let cool for an hour before serving. Top with whipped cream or ice cream.