Every year, I can't wait for the delicous summer fruits to come into season. I wait and I wait and I wait for blueberries, peaches, blackberries, etc. all so I can make something CRISP! The fruit is just a means to get the crisp part into my mouth. Crisp with vanilla ice cream specifically. Seriously, I pick around the fruit. Is that bad? It's not like the fruit part goes to waste...no, no, after I strategically work my spoon around each and every brown sugary, buttery, nutty bite I give my bowl to my husband who anxiously devours the FRUIT! This time, however I was slightly limited on the amount of fruit I had on hand (oh, darn!)...2 large peaches hubby had leftover from his weekend fishing trip and 7 or 8 small strawberries ripe from my garden. I added the ginger to only slightly beef up the fruit and it was a fabulous addition, I must admit.... all that gingery peach syrup baked into my flour and oats...YUM! If you prefer more fruit to your crisp, then by all means add more, there's certainly enough crisp in this recipe to handle at least another cup (or two) of fruit.
2-3 large peaches, cut into chunks
1/2 cup sliced strawberries
2 tablespoons candied ginger
2 tablespoons sugar
1/2 cup brown sugar
1/2 cup rolled oats
1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 unsalted butter, room temperature
1/4 cup toasted nuts, optional
Preheat oven to 325 degrees on Convection Bake setting, or 350 degrees on Bake if your oven does not have that feature. In a casserole dish or pie plate, evenly layer the peaches, strawberries and chopped ginger. Sprinkle sugar over the top. In a medium bowl, mix brown sugar, flour, cinnamon and oats. Add butter and mix with a fork until crumbly. Stir in nuts, if desired, and sprinkle evenly over fruit. Bake for 30-35 minutes. Let crisp cool slightly and top with vanilla ice cream or whipped cream.