A Fruity, Filling Finale

As a dietitian, I should probably NEVER say this, but I love dessert. It provides a pleasant ending to an otherwise fabulous experience with food. Whenever possible, I attempt to "nutritionize" it, which usually means adding in otherwise omitted fruit or creatively using a vegetable to give the dish some nutritional "oomph" (wait until you hear about my acorn squash bread pudding dish!) However, my all-time favorite dessert item that I prepare is a fruit crisp. It started as a recipe for an Independence Day party last year; the idea was borrowed from both Deborah Madison's Vegetarian Cooking for Everyone and Barbara Kingsolver's Animal, Vegetable, Miracle. It included a blueberry, peach and rhubarb compote (both fresh-picked by yours truly in the heat of July at Deershorn Farms) with a light oatmeal crust. Now, I pack in as many frozen berries as I can find, make a light oatmeal crust, and pop it in the oven for 40-50 minutes. Here's my recipe, but use your imagination and substitute in your favorite, sweetest berries and stone fruits.

Berry & Pear Crisp

1 large bag of frozen strawberries (preferably ones you picked back in August and froze!)

1 large bag of frozen blueberries (preferably ones you picked back in August and froze!)

6 ripe pears, diced (I like D'Anjou best for this)

2 ripe mangoes, diced

1/4 cup honey (local honey is best)

Mix together and place in an 8x8 inch ungreased pan.

1/2 cup flour

1/2 cup rolled oats
1/2 cup brown sugar
3/4 teaspoon cinnamon

1/4 cup butter

Mix until crumbly, sprinkle over fruit mixture, and bake at 350 degrees until golden brown.

Once rhubarb season is here, substitute it for the pears and mango for the most heavenly dessert you have tasted yet!

The inclusion of fiber-rich and antioxidant-laden fruits makes this sweet treat a dish that is sure to please. When it's fresh out of the oven, its warm and sensuous flavors warm up any cool New England evening. It's also refreshing enough to be a sweet summer treat! I enjoy this dish all year!