Easy Summerfruit Crisp
Summerfruit isn’t a word. At least I don’t think it is. But it should be. It sounds yummy and yummy is what this dessert is all about.
See, I made this with blueberries, raspberries and strawberries and planned to make it a berry crisp. But then the beautiful, ripe apricots in my fruit bowl were staring me down and begging to be added in so I appeased them, even though it messed up the name for this dish. And so here we have Easy Summerfruit Crisp. Use any delicious summertime fruit you desire and you’re golden.
Wash and slice fruit and place into a deep casserole dish. Make sure the fruit is well-drained after washing so it doesn’t end up being too watery after baking. In a mixing bowl, combine 1/2 cup rolled oats (uncooked), 1/2 cup all-purpose flour, 1/4 cup brown sugar and 6 tbsp Earth Balance buttery stick (softened). Add in chopped walnuts or sliced almonds if you wish. With 2 knives, cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the fruit and bake uncovered at 375 for 45 minutes or until lightly browned and bubbly. Serve in bowls with coconut vanilla ice cream and a mint leaf.