I don’t know what I want to celebrate more – the fact that watermelon and tomatoes are unbelievable right now, or that the cases of juicy ripe peaches are starting to arrive! Oh how I love the summer abundance that starts in July and runs right into my favorite months of fall. You really can’t be too overly enthusiastic because after many long winter months of lack luster produce, everything tastes amazing.

Even the super sour unripe blackberries we get imported here taste so good baked into a semblance of sweetness with ripe peaches. In fact they add a note of tartness to the overall crisp that I’m rather fond of. If you’re part of the lucky group that has ripe blackberries, you may not want to add any sweetener to the fruit at all – that’s the beauty of summer-ripe!

This crisp topping is much wetter than a normal topping, but don’t worry it bakes up perfectly. It actually helps to keep the crisp topping from falling into the fruit below, and creates nice crunchy islands of caramelized nuts and coconut.

See… didn’t I tell you it creates little islands – lots of crunch and no soggy topping!

Crisps are wonderful served warm right out of the oven topped with ice cream, but they’re also great at room temperature. I love to take a fruit crisp with us when we’re camping because they make for a fairly healthy breakfast – you know with the fruit and all! The topping does soften after a day or two at room temperature, but you can re-crisp it in the oven if you’d like.

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