Any Fruit Crisp

Over the weekend I made one our favorite summer desserts, fruit crisp! I started making this dish when Price and I first started living in Beantown. Ah, those hot summer nights in the Fenway - great memories. Our welcome return to Boston and the abundant fresh berries at our local farmer's market, enticed me to bake away. I hope you get a chance to enjoy some local produce and to try this classic Fannie Farmer recipe (gotta give credit where credit is due). As Price says, DISH UP :)

You can use most any ripe fruit in this recipe, such as apples, rhubarb, berries, peaches, plums, apricots, or nectarines. It is delicious served warm with vanilla ice cream or lightly whipped cream.

4 cups ripe berries or fresh fruit, sliced
1 cup flour
1 cup sugar
1 tsp baking powder
1 egg, beaten
1/4 pound butter, melted

Butter an 8-ince square baking dish. Put the fruit in the bottom of the dish. In a bowl, mix together the flour, sugar, and baking powder. Add the beaten egg and mix well with a fork or your fingertips until the flour is dampened and in small clumps. Scatter the flour mixture over the fruit. Drizzle the melted butter evenly over the top. Using the back of a spoon or your fingers, distribute the butter over all. Bake in a 375 degree oven for about 25 minutes. Serve warm. (serves 6)