I said on FoodFitnessFreshAir’s Facebook page that I’m taking a little break from recipe development. When summer’s showering the garden in red, all I want to eat are tomato sandwiches. Nothing fancy. A little mayo, salt and pepper, maybe some lettuce and/or basil. A fresh garden salad thrown on the side, and I’ve found food heaven, within just the 10 minutes it takes to slice, toast and take a first bite.
As Katie from Eclectik Domestic pointed out, this could mean I may never return to developing recipes…Because really, who ever gets sick of tomato sandwiches in the summer? Not this girl. Good thing there are multiple meals in the day. Rest assured, eventually I’ll save the no-cook meals for lunch and start churning out new creations again.
In the meantime, my mom’s holding me over with this killer Blueberry Strawberry Crisp she whipped up for my birthday last week. (Yes, I turned the ripe age of 23! Whatever that means.)
My sister’s been getting into the cake business, making these elaborate trillion-layer cakes at any opportunity she can get. When I turned down her offer to create one for my birthday, she was slightly crushed. It’s not that I don’t love my sister’s dreamy, mousse-filled, icing deco cakes, because I do. But when summer hits, I want seasonal fruit with a chill side of straight up vanilla ice cream. My mom fulfilled that, and then some, with this crisp.
You’ll find that blueberries make up the bulk of the filling, letting just a few, slightly more tart strawberries sweep in to balance out their sweetness. I know strawberries are on their way out, so feel free to use nectarines, peaches or any other suitable, seasonal partner in crime. My mom had some strawberries frozen from an earlier, orchard-picking trip, so that’s what went into this particular pie pan.
Birthday or not, this is a real summer celebration. As are tomato sandwiches. Pair the two together, and you’ll create the picnic party of the year. For real.
- FOR THE FILLING:
- -4 cups blueberries
- -2 cups strawberries (swap cherries/peaches/seasonal fruit here, if needed)
- -1/4 cup brown sugar
- -1/4 cup flour
- -1 Tbsp. fresh lemon juice
- -Zest of one lemon, optional
- -1/2 tsp. cinnamon
- -Dash of salt
- FOR THE CRISP TOPPING:
- -3/4 cup old fashioned rolled oats
- -2/3 cup light brown sugar
- -3/4 cup flour
- -1 tsp. cinnamon
- -1/2 tsp. ground ginger
- -1/4 tsp. nutmeg
- -1/4 tsp. salt
- -7 Tbsp. chilled, unsalted butter cut into small pieces
- -1/2 cup sliced almonds
- Preheat oven to 375 F.
- FOR THE FILLING: Combine all filling ingredients in a bowl and toss to blend well. Transfer to a 9-inch glass pie dish.
- FOR THE CRISP TOPPING: Combine oats, sugar, flour, spices and salt in medium bowl. Add butter and rub in with fingertips (or use fork) until moist clumps form. Stir in almonds. Sprinkle evenly over berry mixture.
- Place pie dish on a baking sheet and bake until berries are bubbling and topping is golden brown, 45 - 55 minutes. Let stand 15 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream or frozen yogurt.