I don’t know about you, but when so many fruits are ripe and available all at the same time, I go a little crazy. That’s where fruit crisp comes in. I can’t resist the color and aroma and juicy goodness of peaches, nectarines, strawberries, blueberries, apricots, cherries—so I buy too much of everything.
What I need is a simple, quick recipe to use that fruit that is threatening to shrivel up before we get around to eating it fresh on our cereal in the morning, as snacks throughout the day, or simply sliced for dinner.
Mom’s fruit crisp to the rescue. It is the very simplest of the wide array of baked fruit dessert that I wrote about a couple years ago in “American Fruit Desserts. Is it a Crisp, a Crunch, a Slump, a Grunt or a Buckle?”
As I pointed out then, sources told me that what my mother made was called a fruit Crisp, even though she always called it a “Brown Betty.” Those same sources told me that Betties were made with bread crumbs instead of flour and oats, but that is not the way my mother or my grandmother made them.
So here’s one of the easiest recipes you’ll ever find for one of the most delicious deserts your family ever loved. Call it fruit crisp or call it Brown Betty. Feel free to change the fruit. I think mother usually used apples in her Brown Betty/ fruit crisp. I use part blueberry only because I rarely have enough fresh peaches left after indulging myself and I always have blueberries in the freezer. But do your own thing.