During the season, Carolyn makes fruit crisp at least once a week for the breakfast “fruit course.” The recipe came from Tom’s mother, on an index card entitled “Apple dessert.” But in the spirit that every fruit dessert deserves to be served at breakfast, we serve it throughout the summer and fall, featuring a mix of whatever fruit is in season. Of course, it works wonderfully as a dessert, especially with a scoop of ice cream!
peach-blueberry crisp (our favorite)
Crisp topping (this can be made in larger quantities and stored in a tightly closed container in the refrigerator). Mix together:
3/4 cup old-fashioned (not instant) rolled oats
3/4 cup brown sugar
1/2 cup flour
6 tablespoons melted butter
1/2 teaspoon cinnamon (optional)
3 – 4 cups fresh (and/or frozen) fruit, sliced: peaches, nectarines, blueberries, strawberries, apples, pears, plums, cherries, etc. (you can also add dried fruit — cranberries, cherries, etc.)
Preheat oven to 350. Gently mix the fruit in a large bowl. Fill 6 baking cups or small souffle dishes or an 8-inch square baking dish about 3/4 full with the fruit mixture. Spread the topping on the fruit, pressing it down gently. Bake 35 – 40 minutes, until bubbling. Serve warm or at room temperature.
– see the picture at the side — because of the interesting ridges, but any small mold will do.) Refrigerate at least four hours. 
