i'd rather be baking

So it’s finally summer, right? I realize that for most of you, it may as well have been summer for a month already, but not so here in Utah. In fact, only last couple of weeks have been remotely hot and at this point we’re kind of grateful for it. After all, it’s almost July.

Anyhow, now that summer weather has arrived in full force, all I really want to eat for breakfast, lunch, and dessert is fruit. All I really want to eat for dinner is chips and salsa, but that’s another story.

We’ve had a steady stream of beautiful fruits in our CSA bags each week, and while I’ve eaten the vast majority of it cold, this weekend I wanted it somehow warmed.

I cut up a few plums and some strawberries, and threw in the last of the blackberries in the fridge. I let them get happy with a few spices, some wild honey, and a bit of lemon while we scrounged up dinner. Later I added a simple crumb topping and threw them in the oven while we watched Mad Men. Soon enough, I had little pots of heaven.

So I’m begging you: grab whatever looks good at the store or out of your fridge and throw together some crisps. Your weeknight evening just got a little bit happier.

Summer Fruit Crisps

Makes 2 servings

1 cup summer fruit, coarsely chopped (I used strawberries, plums, and blackberries)
1 teaspoon lemon juice
1 teaspoon honey (wildflower if you can find it; otherwise whatever you have on hand)
1 pinch ginger
1/2 teaspoon cinnamon, plus a bit more
1/4 cup oats
1 tablespoon whole wheat flour
1 tablespoon turbinado sugar
1 pinch salt
2 tablespoons butter

Combine fruit, lemon juice, honey, ginger, and a pinch of cinnamon in a small bowl. Stir and refrigerate for 20-30 minutes.

Preheat oven to 350°F. Stir together oats, 1/2 tsp cinnamon, flour, sugar, and salt in another small bowl. Use a pastry blender, two forks, or just your fingers to cut in the butter until the mixture resembles coarse crumbs.

Divide fruit mixture evenly between two 5 to 6-inch ramekins. Divide crumb topping between ramekins and press down slightly. Place ramekins in a small pan (such as 8×8-inch) and bake for about 20 minutes, until topping is golden brown and fruit mixture is bubbling. Cool for about 10 minutes and enjoy!