I wrestled with myself over whether to actually leave that title, but I had to. The truth is, I've made a few fruit crisps in my day - an easily gluten free, widely appealing and adaptable dessert - but I think this combination of strawberries, peaches, and nectarines might be my favorite of all time.
One of the best fruit stands in the neighborhood had a 2-pound assortment of ripe nectarines and yellow peaches for 79 cents TOTAL, so I peeled and diced those along with about a cup of strawberries, and added a tablespoon of honey and the juice of half a lime. I let this little concoction rest in the fridge overnight, not because I was feeling fancy, but because I simply didn't have time to do anything with it. So last night around my lunchtime (which, for night shift people is generally just before midnight), I made a mixture of brown sugar, quinoa flakes, gf baking mix, and cut in about 1/3 stick of softened butter for the crisp. I also made a small slurry (cornstarch mixed with water) so that the accumulated fruit juices would thicken while baking.
Assembly is as easy as spreading half the crisp mixture in the bottom of a prepared souffle (or, deep pie dish if that's what you have), pouring in the fruit, then adding the remainder of the crisp mixture. Forty minutes in the oven produced a deliciously sweet-tart dessert that I will absolutely make again, and next time I'll take pictures to post with a recipe. Hello, summer dessert stand-by.
