Today was the first really hot day Chicago has had since I’ve lived here. Every time I’ve had a conversation with anyone – from good friends and coworkers to hairdressers and grocery clerks – about being new to the city, they’ve all said the same thing: “if you think you like Chicago now, just wait until the summer. Then, you’ll really fall for it.”
I’m not loathe to admit that Fall is my favorite season. You can still wear dresses or go jacket-less in favor of a light sweater but suddenly there’s a comforting chill in the air, leaves start to morph into beautiful colors and the sweaty stickiness that coats us during August suddenly disappears as quickly as it came.
Among the things I do love about summer, however, are eating and drinking on restaurant patios (or friends’ patios…hint, hint anyone who has a patio), the smell of suntan lotion, cotton summer dresses, laying poolside and, yes, you had to know where I was taking this one: summer desserts.
I’m an ice cream fiend, I eat it year round. So I can hardly classify ice cream as a dessert meant specifically for summer. Fruit pies, crisps and cobblers, though? A delicious fruit crisp signifies summer’s beginning more than Memorial Day.
- 2½ cups blueberries
- 1½ cups sliced peaches
- 1 Tablespoon corn starch
- 2 teaspoons lemon juice
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup quick oats
- ½ cup brown sugar
- ¾ cup shortbread cookies, crushed (I used ginger shortbread cookies)
- 1 Tablespoon ground cinnamon
- ½ cup sliced almonds
- In a bowl, combine blueberries, sliced peaches, corn starch, lemon juice and granulated sugar. Mix to combine evenly. Pour into a lightly buttered 9" glass pie dish.
- In the same bowl, combine the flour, brown sugar, cinnamon, oats, shortbread/ginger cookies, and almonds. Stir with a fork until mixture is crumbly and evenly blended. Spread the mixture over the berries and bake 375 degrees F for 40 minutes. Let cool before serving and top with vanilla ice cream or whipped cream if desired.