This is what I’ll be making this week with the stone fruit from my Goodlife Organics Farm Box! Yummmm!
The more my mother’s cooking becomes a distant memory, the more I long for a familiar taste—one that shuttles me at light speed back to her warm kitchen and a pot of something-or-other bubbling away in the oven. Nothing does that for me in the summer quite like her fruit crisps. She would use peaches, nectarines or even plums, throw in a handful of blueberries or raspberries and then top it with an oat-y crumble.
Using perfectly ripe summer peaches was a bit tricky for her. The fruit—super juicy—was often a little loose making the crisp topping a little soggy. But I loved it nonetheless. Vanilla ice cream melted under heat of the juices, blending into a creamy, fruity soup. And the topping was like a soft-baked oatmeal cookie. No complaints, honestly.
Yet, secretly, I wanted a crisper crisp. That chef’s trick of cooking the filling and topping separately always…
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