Fresh Blackberries and Santa Rosa Plums From the Garden

This time of year is heaven if you have berry bushes and fruit trees in your garden. Pretty as a painting, this fruit was begging to be made into a crisp, or as the French call, crumble. I chose a crisp recipe because blackberries and plums can be quite juicy, which is the best for a crisp.

In Ina Garten’s Barefoot in Paris cookbook I found her Plum Raspberry Crumble recipe and lovingly adapted, and substituted my fruit selection. Know your fruit, if you feel your fruit is ripe, but not real sweet, add an additional 1/3 cup sugar to your fruit mixture before pouring into your baking pan. If you like your fruit slightly tart, follow the recipe. Yum!

Ready Fruit Mixture in Baking Pan

Rolled Oats and Sliced Almond Topping Baked to Perfection

Serve This Crisp Warm with Generous Dollops of Vanilla Ice Cream

Taking a Summer Break. Enjoy Your Summer!

Bon Appétit et Bon Weekend…Bonnie