Peach, Apricot, Mixed Berry Crisp

Ahhh, the sweet smells of summer-time! There's nothing like super ripe juicy peaches, bright red sweet berries and the smell of a buttery crisp baking in the oven! I LOVE experimenting with crisps, cobblers & pies! The fun thing about them is that you don't have to stick to any particular recipe, you can use any combination of fruit that you like & it always turns out amazing with that crispy, buttery topping! This particular combination turned out so good because the fruit was so ripe & sweet on it's own that I didn't have to add much sugar at all. I followed Ina Garten's recipeHERE, but tweaked a few things. So go ahead and make a crisp this summer and don't let that crisp topping turn you away....it's summer after all!!

INGREDIENTS for FILLING:

• 5 peaches, sliced in thick wedges
• 4 apricots, sliced in thick wedges
• 1 pint raspberries
• 1 pint blackberries
• 1/2 pint blueberries
• 1/2 cup sugar (or more if fruit is tart)
• 3 Tbsp. flour
• juice squeezed from 1 orange

INGREDIENTS for TOPPING:

• 1 1/2 Cup flour (you can use whole wheat flour too)
• 1 Cup sugar
• 1/2 Cup brown sugar
• 1/4 tsp. salt
• 1 Cup Oatmeal (I used old fashioned, but you can use quick also)
• 1/2 lb (yes 2 STICKS) unsalted butter, diced

DIRECTIONS:

Heat oven to 350 degrees and spray or butter a 9 by 13 rectangle or oval baking dish. Set aside. Combine all of the filling ingredients, stirring the flour and sugar in carefully so you don't break apart the berries. Place the fruit in the pan. Combine the topping ingredients in the bowl of an electric mixer fitted with a paddle attachment. If you don't have one, then you can use a fork or your trusty hands to mix. Mix on low speed until butter is pea-sized and mixture is crumbly. Sprinkle evenly over fruit and bake for 1 hour, until top is browned and the crisp is bubbly. Serve WARM...with a scoop of vanilla ice cream of course!!

Crispy topping and bubbly fruit!

My little helper piling on the topping...