Summer is almost over, and I’m just fine with that.

I know, I know:

“I can’t believe it, I didn’t even get to the beach ONCE.”

“Would you look at me?  I can’t believe I’m going into the cold weather with no tan whatsoever!”

“Winter’s going to be dreadful this year.  I can feel it, just wait…Do you remember the winter of (Insert any year in the last two decades).”

These are the typical responses I’m met with when I express my pleasure that the dog days of summer are almost behind us.  The recent gusts of cool breeze and glimpses of a fluorescent evening sky hints that the universe is in agreement.  We are ready for autumn.

But first, let’s go out properly and spend lazy nights enjoying the beautiful bounty that Summer has brought us.  When I don’t have the time or willingness to make a blueberry, cherry, peach, apple, or strawberry pie, I make a blueberry, cherry, peach, apple, or strawberry crisp.  By swapping out the pie crust for a light and quick crumble topping, I get that tart, sweet, and warm fix with no fuss.

There is no one who doesn’t like a fruit crisp; served molten and juicy from the oven with cool and creamy ice cream, it just may be my favorite kind of comfort food.  The smell that perfumes the house with this dessert in the oven is reason enough to make it a regular occurrence.

This is my basic blueberry crisp recipe, which can be adapted to accommodate any fruit that is in season and calling your name.  So bake up a pan of gooey blueberry crisp, welcome back your knit cardigan, take a seat on the deck under a cool breeze and colored sky, toasting to summer the right way.

Late Summer Blueberry Crisp

SERVES 8

FOR THE FILLING:

3 pints fresh blueberries (or 6 cups frozen wild blueberries)

2/3 cup sugar

1 Tablespoon cornstarch

1 teaspoon fresh lemon juice

¼ teaspoon kosher salt

FOR THE TOPPING:

¾ cup all purpose flour

1/3 cup old fashioned rolled oats (not instant)

1/3 cup sugar

1/2 teaspoon baking powder

½ teaspoon kosher salt

8 Tablespoons unsalted butter, softened

Vanilla ice cream or fresh whipped cream, for serving

Preheat oven to 375 degrees.

In a large bowl, mix the blueberries, cornstarch, sugar, lemon juice, and salt.  Transfer filling to an 8-inch square baking dish, or buttered pie plate.

In a medium bowl, stir together flour, oats, baking powder, and salt.  In a separate bowl, with an electric mixer, cream butter and sugar until fluffy.

Stir flour mixture into butter mixture, and using your hands, form clumps in the topping until it is dry and crumbly enough to pick up with your hands.

Sprinkle topping evenly over the blueberry filling, and bake 45 minutes-1 hour, or until filling is bubbling and top is golden.

Transfer to wire rack to cool for 30 minutes, then serve with vanilla ice cream or whipped cream.