July... This is it! The time of year I dream about (that is unless I'm dreaming of my August garden tomatoes). The selection of berries and stone fruit right now couldn't be better, and I've been going a little crazy buying all different types -- with no plan on how I will be using any of these fruits. That is, until I found this recipe for a crisp topping in Chez Panisse Desserts by Lindsey Shere. The topping is very similar to a recipe I use from the Union Square Cookbook for a Rhubarb Crisp that's loaded with walnuts. The difference -- Shere's crisp topping makes about 4 times the amount. Store it in the refrigerator for a week (or in the freezer for the duration of stone fruit and berry season), and pull it out when you need a quick-to-assemble dessert. There, wasn't that easy?
Use whatever fruit and berries you have on hand. I made three small gratins yesterday for breakfast -- yes, breakfast! The filling was mostly fresh peach slices with blueberries and raspberries added to the mix. I served them with sweetened, whipped heavy cream, but crème fraîche, sour cream with a little sugar, or vanilla ice milk would make a good substitute.