Fruit Crisp

If this were the only dessert I could ever have again, I would be completely satisfied. In fact, I would be thrilled. My favorite combination is strawberry-rhubarb, but I try not to make it too often because I am not exaggerating when I say I am incapable of stopping myself from eating it. I like to serve it warm: I take a normal-size piece and then a tiny sliver and then another tiny sliver, and later, when I have cleaned up after dinner, I eat another piece cold. And then the next day, I eat some more. I am never sick of it.

The proportions in the mixed fruit combinations are entirely up to your personal taste.

Makes 2 crisps; each serves 6 to 8.

12 cups chopped pitted peaches or prune plums, or apples, or apples and cranberries, or peaches and blueberries, or blueberries and rhubarb, or strawberries and rhubarb
2 tablespoons sugar
2 tablespoons all-purpose flour

1½ cups all-purpose flour
1½ cups rolled oats
1 cup chopped lightly toasted pecans or walnuts (optional)
6 tablespoons granulated sugar
½ cup light brown sugar
¾ teaspoon kosher salt
¾ cup unsalted butter, melted

1. Preheat the oven to 375 degrees.

2. For the fruit: Place the fruit, sugar, and flour in a large bowl and toss well. Divide equally between two 8 x 8-inch baking pans.

3. For the topping: Place the flour, oats, nuts, if desired, both sugars, and salt in a large mixing bowl and toss well. Add the butter and toss again until it forms a consistent texture. Spread the topping evenly between the two pans.

4. Place the pans in the oven and cook until the crisps are lightly browned on top, about 35 to 45 minutes. Serve warm, at room temperature, or cooled.

5. (You can bake one and freeze one: Cover the second pan with aluminum foil and freeze up to one month. Thaw frozen crisp, then follow baking instructions above.)

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)