Fall is around the corner, kids are back in school and vacations are over for most of us. We all seem to be ready for a change at this time of year, especially with our menus, but there is plenty of summer left to enjoy! Not only is the weather still warm but summer fruit is still in season so why not make the most of it while we can. Soon enough it will be time for soup, apple pie and hot chocolate but for now while peaches and some berries are in full swing, I want to make what I can before they're gone. I have a recipe for fruit crisp that is quick and easy, not to mention delicious, so I wanted to share it with you. It's a perfect dessert for your favorite back to school dinner and a time saver if you have a busy schedule!
What's fun about this recipe is that you can customize it by simply changing the fruit or adding nuts or other ingredients to the crumb topping. I make this recipe with apples in the fall and it's wonderful. Today I am using peaches and some fresh picked blackberries. Use whatever fruit you like.
The secret to this recipe is in the crumb mixture. It contains a boxed cake mix. While I rarely use boxed mixes, I recently learned that they are perfect for making a fruit crisp. Last summer when I was visiting relatives in Texas, my cousin served a beautiful Berry Crisp for dessert. The topping was amazing. When I asked her what it was, she told me she used a boxed cake mix in her crumb mixture. She didn't have a recipe. So naturally I came home and tried it myself. I haven't gone back to a regular crumb recipe since.
|Peach Berry Crisp||
- 6-8 fresh peaches, sliced or cut into pieces without skin
- 3 to 4 cups of fresh blackberries
- fresh squeeze of lemon juice
- Crumb Topping
- 1 box white or yellow cake mix
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1 cup oats
- sprinkle of cinnamon
- Preheat oven to 350 degrees.
- In a large bowl combine cake mix, brown sugar, butter, oats and cinnamon until crumbly. Set aside.
- Lightly toss peaches and blackberries with a squeeze of fresh lemon juice in a separate bowl.
- Place fruit in an oven proof dish or baking pan that has been lightly sprayed with non stick spray.
- Cover fruit with crumb mixture.
- Bake for 30-45 minutes or until fruit is heated through and crumbs are light brown and baked through.
- Let sit 15-20 minutes before serving.
*Best served warm and topped with vanilla ice cream *Can be made ahead of time and reheated before serving