Apricot, Plum and Blueberry Crisp

The best thing in my opinion to make with all the fresh summer fruit that is available is any kind of "crisp". I tell you this is so easy that anyone can do it! Minimal prep for maximum pleasure and a real taste of summer!

THE FRUIT

About 4-6 plums, quartered and pits removed
About 4-6 apricots, quartered and pits removed
About 1 cup blueberries, rinsed
1 tablespoon flour
3 tablespoons sugar or light brown sugar
1 teaspoon grated lemon rind
2 teaspoons lemon juice

Preheat the oven to 375° F. Toss the fruit in a bowl with the flour, sugar, lemon rind and lemon juice. Transfer to an 8" glass pie pan or an equivalent earthenware baking dish. Prepare the topping and distribute evenly over the fruit.

THE TOPPING
1/2 cup unbleached white flour
6 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
4 tablespoons unsalted butter

Combine the flour, sugar, spices and salt. Cut the butter into small pieces and work into the flour either with your fingers or two knives until the pieces begin to hold together. This can also be done in a food processor but be sure not to over process. Double the recipe and store in the freezer to save time on the next crisp!

Bake until the top is lightly browned, and the juices have risen around the edges, about 30-40 minutes.

All done! How bout some vanilla ice cream??

Chicago Farmer's Market

Check out those purple potatoes!

Think fried green tomatoes!

The one thing that I thought I would miss the most about Brooklyn (besides my friends and family, of course!) was the fabulous farmer's market at Green Army Plaza. Well I am here to tell ya that the Midwest grows some pretty great produce and fruit. I finally got a chance to go and see for myself at the Lincoln Park Farmer's Market. Here are just a few samples of what I found!