This time of summer is like being in stone fruit heaven, with all kinds of plums, fragrant peaches and plump cherries. I paired plums and peaches to make what is my favorite summer dessert: the Peach and Plum Crisp. It's as easy to make as it is delicious, and this stone fruit crisp will be loved by everyone at any potluck or hangout you're invited to this summer.
This crisp uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow and purple. I made three crisps for breakfast on the July 4 weekend, and one friend said it's the best thing she'd ever eaten.
Another thing I love about this crisp is it doesn't ask too much of you on these hot, hot days. Slice up fruit until it fills your baking dish. Cover with oats, butter and other good stuff. Bake. You do have to heat up the oven, but it doesn't bake for long and can be made ahead.
Whether you serve the crisp warm or at room temperature, you will definitely want to add some ice cream or a big splash of heavy cream. I'm partial to Jeni's goat cheese ice cream with red cherries (even more stone fruit!) because that creamy tang against the intensely flavored fruit and crisp topping is just perfect.
This recipe can be made up to a week ahead. Just cover the crisp with plastic wrap and store in the fridge. To serve, reheat in a low-temperature oven. The splash of rosewater in the fruit filling is totally optional; it just adds a little something.
Ileana Morales is a writer who cooks in a small apartment kitchen in Tampa with fiance Danny Valentine, an education reporter for the Tampa Bay Times. For more of their kitchen adventures, visit Ileana's blog, alittlesaffron.com. Contact her at firstname.lastname@example.org.