Right around this time last year, I was posting a recipe very similar to this one. In fact, this is just 3 days shy of last year's rhubarb rum crisps and no, I didn't plan it that way. Coincidence? I think not.
What this tells me is that crisps are summer, defined. There's no time for fussiness. Ain't nobody got time for pie-crust-making. No time for washing the hand-mixer. There are only so many hours in the day and so many days in the summer and so little summer in the year. You've got to take full advantage of what little outdoor time you get, especially here in the Midwest.
What I do have time for is going to the farmer's market and (sometimes) eating all of the fruit I bought on the way home. And when, on a rare occasion, some of the fruit makes it safely to the kitchen counter, I have time for mashing it up, crumbling goodness on top, and baking it. I definitely have time for all of that.
Using whatever fresh fruit you have on hand, a handful of other ingredients, and maybe a healthy scoop of ice cream – you can make a dessert that tastes like it took hours to prepare. But really, it just takes about 10 minutes and 2 bowls.
While the crisps are in the oven, you should be sitting on your patio or your deck or a lawn chair in the yard, basking in the smell of a grill. And when they're out of the oven, they'll be cool enough to enjoy after the grilled food is gone. I highly recommend making these the cherry on top of your next cookout or summer get-together.Print