I love making crisps with fresh fruit in the summer. Blueberries, blackberries, and peaches (I’m not picky about the type of fruit) all taste fantastic baked with a simple topping of sugar, butter and rolled oats. Best of all, crisps are quick to throw together and many can be made with frozen fruit for those last minute summer gatherings. Top each serving with a scoop of vanilla ice cream and you’ve got the perfect end to a summer meal. I really can’t think of a better dessert for summer. Can you?

I made this blueberry crisp with fresh blueberries, using a recipe from America’s Test Kitchen magazine. You can find a similar blueberry crisp recipe here. As you can see in the second photograph, these servings didn’t last very long!