Fruit crisps are the simplest and most delicious of all desserts. In the summer, my father often takes trips down to the local market to pick up the ripest fruits he can find, maybe peaches one day and plums the next. He’ll come home and cut up the vibrant summer produce and toss them with a but of sugar before tucking them under a blanket of oats, butter, and more sugar. Baked until deep brown on top with peeks of rich fruit poking through, his summer crisps pair perfectly with cold ice cream and warm sunsets. This raspberry and plum crisp from The Roaming Kitchen thrusts me out of my office chair and onto my sun-bathed porch, it’s ruby red hue reminding me of summer’s approach. The sweet fruits are tossed together with sugar, vanilla, and lemon juice and topped off with a nutty brown sugar topping and then baked until the fruit softens and the crust caramelizes. This recipe uses frozen fruit so there’s no need to wait until July to make it. Take yourself out of March by preparing this crisp for you and your loved ones this weekend.
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