Blackberry-Peach Crisp

Where folks in the UK have fruit 'crumble' desserts, we have the venerable 'crisp' in the US. This was a really easy to throw together dessert, which Vanessa did all by herself. It delivered huge results... the fruit was it it's peak and it was a nice, reasonable portion size. You have no excuse not to try this one...it's too simple and delicious to pass up.

I would dot the top of the crumble with a few little bits of butter just prior to putting it into a FULLY PREHEATED oven. When you pull it out, listen for the sizzle of the crisp topping. If it's not sizzling, back in the oven until it does.

Canola-oil cooking spray
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 teaspoons fresh orange juice
½ teaspoon vanilla extract
3 tablespoons whole-wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 teaspoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
⅛ teaspoon nutmeg
Little dots of butter, to top before putting in the oven
1 dollop fromage frais or creme fraiche, to finish

Heat oven to 375°F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

KEVIN'S NOTE: A little booze in the bottom prior to putting it in the oven doesn't hurt this, specifically, Creme de Cassis works pretty nicely.