Peach & Strawberry Crisp/Crumble

I think I've mentioned before that when given the choice: Pie or Cake...I'm gonna choose pie 97% of the time.  I just love a warm slice of pie (especially a fresh fruit pie...although I can't turn down a slice of pecan) with a cup of coffee.  A la mode, usually.  And I've always considered cobblers, crisps, crumbles, bumbles and the like in the same category as pies.  Whether right or wrong, it's just the way I think of them.  If you're not one to make pie crusts...or if you're in a hurry...making a crisp is a fantastic option.  You still get that warm, oozing fruit but without the extra time and patience it takes to make a crust.  Not that I think making a crust is especially difficult or time consuming, but I know there are those of you who do.  Plus, this version uses the sweetness of the fruit and nothing else but a minimal amount of sugar in the crispy topping, so it's kinda like eating health food and not even knowing it.  Wouldn't you agree?

Peach & Strawberry Crisp/Crumble

While I used peaches and strawberries for this crisp, you can use 4 cups of any fruit or berry you like or a combination.  You can also use frozen fruit in place of fresh, if that's what you have...but you may need to tack on another 10-15 minutes of baking time if you do.

adapted from My Father's Daughter by Gwyneth Paltrow

serves 4-6

2 c. sliced peaches (peeled, if you wish)

2 c. strawberries, larger ones halved

¼ c. + 1 Tbs. whole grain spelt flour

1 c. rolled oats

¼ c. brown sugar, packed

¼ tsp. ground cinnamon

4 Tbs. unsalted butter, at room temp.

Preheat oven to 350° F.  Toss your fruit with the 1 Tbs. of spelt flour in a 9" pie plate.  Combine the rest of the ingredients in a bow and mix with your hands until it comes together in pea-sized crumbles.  Sprinkle the topping evenly over the fruit and bake for ~45 minutes, or until the top has browned and the fruit juices are bubbling up around the edges. 

This is awesome served warm with a scoop of cold ice cream.  And personally, I don't even mind serving my kids a big plate of this for breakfast.

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