A couple weeks ago, we were having a normal summer day. Mom and I spent some of the day chilling and watching a movie (A Hologram for the King with Tom Hanks if you are wondering, and it was rather good), then we made dinner and ate and as we were cleaning up the house seemed suddenly rather hot.
The air was running but upon further investigation, it was only the fan and not the actual unit that was running. I’m not certain about this sequence of activities since I am unfamiliar with how an air conditioning unit works, but that’s what I’ve been told.
It was around 8 o’clock at night and with temperatures in the 90s still, we weren’t really keen on spending the night without ac. #firstworldproblems, I know.
So we got to Googling and phone booking. Yes, we still have phone books in the house. Mom called around five places and only one could come out. You would think there would be more 24/7 service out there, although since this incident I’ve seen numerous commercials for such heating and cooling places.
So, the technician, who had finally been relaxing at home after a long day at work, got the call and arrived at our house around 10. Within an hour, he had mercifully fixed the seventeen-year-old machine. In fact, he seemed like a pretty smart guy. He didn’t have the necessary part but managed to use other parts to make it work. We ae very thankful to him.
Within a few hours, the house had cooled back down and life easily returned to normal. What is so interesting to me, is that I love summer. Love it! If you know anything about me, you know this, but if you know me personally, you also know that I love air conditioning. In fact, if you ever come over to my house, bring a jacket, you’ll probably need it.
Of course, if you come over to my house, you’ll also be given dessert of some kind. Like this Summer Fruit Crisp. It’s every summer fruit I love packed into one gluten free, vegan dessert. We’re talking peaches, nectarines, plums, blackberries, cherries, and blueberries.
Because I don’t want to say goodbye to summer desserts just like I don’t want to say goodbye to summer, I freeze desserts like this crisp regularly. In fact, I freeze almost all of the desserts I make. Most of the time they come out as good, if not better, than when they were fresh. Only very, very rarely do I find one that just doesn’t make the trip to the deep freeze and back well.
Crisp is something you might not think to freeze, but you totally should. I freeze it in plastic Glad containers. It keeps for up to three or even four months. When I am ready to eat it, I definitely enjoy sampling it cold, but I also really love placing it on a plate and warming it in the microwave. A little ice cream on top doesn’t hurt either.
A tip about freezers and why I think the things I freeze survive so well is that I keep my freezers (yes I have two), super-duper cold. My upstairs freezer is set at -6 and the one downstairs is set on the coldest setting, which I think is even colder than -6. This allows foods to freeze quickly and stay very frozen and therefore super tasty.
Don’t let summer go. We can still eat Summer Fruit Crisp when it is snowing out!
1 cup old fashioned rolled oats (gluten free if necessary)
¾ cup oat flour (gluten free if necessary)
½ teaspoon kosher salt
¾ cup packed light brown sugar
¼ cup granulated sugar
1 tablespoon ground cinnamon
½ cup pecans
5-7 tablespoons melted coconut oil
6 cups mixed summer fruit (peaches, nectarines, cherries, plums, blueberries, and blackberries in any combination)
Juice from 1 lemon
2 tablespoons cornstarch
1/3 cup granulated sugar
Preheat oven to 375 degrees F.
Make the topping. In a medium bowl, stir together oats, oat flour, salt, sugars, cinnamon, and pecans until mixed. Add 5 tablespoons of coconut oil and stir. Add additional oil 2 tablespoons at a time until all ingredients are coated and clumps form. Set aside.
Make the filling. In a large bowl, stir together fruit, lemon juice, cornstarch, and sugar.
Pour the fruit filling into an 8-inch square pan. Top evenly with the topping. Place on a lined baking sheet in case it bubbles over and bake for 30-40 minutes, until golden brown on top and the fruit is bubbling.
Serve immediately or refrigerate in an airtight container for up to 3 days. The crisp may also be frozen in plastic containers. Thaw at room temperature for about an hour or in the microwave for 1-2 minutes until warmed through.
Don’t forget to check out the other Sunday Supper dishes!
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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