Summer, and the baking is easy

Crumb, cobbler, or crisp?

What's the difference? A fruit crumb is a lot like a crisp with a streudel-like topping, but a crisp has oats in the mix. Cobblers have a dough that bakes on top of the fruit.

They're all good, but I must say, crisp is my go-to preference. It's easy, requires only a few ingredients, it's really good, and you can go from recipe to plate in an hour or less.

Fruit Crisp:
4-6 cups fresh fruit
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cut up
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup rolled oats

Preheat over to 350°F
Arrange fruit (sliced peaches, nectarines, apples) on the bottom of an 8" x 8" baking dish (or a pie plate, or loaf pan will do).

Using a fork or  your hands, combine the sugar, butter, cinnamon, and salt. Add rolled oats.

Sprinkle mixture over the top of the fruit.

Bake for 30-40 minutes, until the fruit is bubbling, the edges are browned, and crumb topping is golden brown.

Serve with a dollop of vanilla ice cream or yogurt, or whipped cream. Or eat it straight up. Oh, and it's really good warm.

*You can also use blueberries or a combination of fruits like blueberries and peaches, apples and cranberries (a good autumn combo).

Let me know if you make it or have a different recipe to share.

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Weird but good.