My apologies for the neglect.
Anyway, over the 4th of July, my friend Allison hosted her annual pool party in which she asked me to bring a dessert. It was going to be a gorgeous weekend and I wasn't feeling something heavy and chocolaty (shocker, I know) so I searched online for the perfect recipe. When I stumbled upon this in Cooking Light, I knew it would be a hit.
I also knew people wouldn't be very hungry after devouring the other food her mom usually prepares like delicious and perfectly cooked turkey kielbasa bites with yellow mustard. And her famous raspberry vinaigrette marinated chicken salad with candied walnuts, blue cheese, and pears. (Are you drooling yet?) Or beer basted brats w/onions and peppers. Oh my.
Anyway...back to that crisp I mentioned...
Peach, Plum, and Apricot Crisp
4 1/2 cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon grated whole nutmeg
1 cup old-fashioned rolled oats
1/2 cup packed brown sugar
3 2/5 ounces all-purpose flour (about 3/4 cup)
1/2 teaspoon salt
1/4 cup butter, melted (I used margarine)
4 cups vanilla low-fat ice cream (we had chocolate chip ice cream...yum!)
Combine the first 6 ingredients in a large bowl; let stand 15 minutes. Preheat oven to 400
Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Bake at 400 for 35 minutes or until bubbly. Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with melted butter (or margarine), stirring until crumbly.
Sprinkle oat mixture over fruit.
Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.
I was in such a rush to get out the door and catch the rays, I didn't get any pictures of us actually digging into this deliciousness, but I assure you it lived every bit up to its expectations.