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I have had this idea transcribed into a recipe for a while now, and finally found the time and all the ingredients today. Crisps are awesome cause they are so darned easy to make - I would make a crisp over a pie any day. (well, except maybe banana cream.) A quality of a good crisp to me is a nice tartness, so I was a little concerned about abandoning my beloved Granny Smith for the tamer trio highlighting this variation. No worries, in the end - each of the fruits turned out surprisingly and perfectly tart.

I just didn’t feel like photographing this today. I’m sure it will be made again, so I’ll post photos then! For now, refer to memories of golden brown aromatic oats oozing sweet butter into tender fruit slices. Yeah. There you go.

Peach, plum, pear crisp with walnuts for Joanna Newsom

1 peach
1 plum
1 pear

Slice small, into 1/4″ thick and about 3/4″ long pieces. Mix together and pour into greased baking pan. (Crisps are usually done in 9 x 13″ glass pans, I used an aluminum loaf pan with no problem… just make sure to keep an eye on the baking process, either way.)

1/4 c (whole grain pastry) flour
3/4 c rolled oats
1/2 c brown sugar
1/2 tsp ground cinnamon

Mix together.

1/2 c (1 stick) butter

Combine into flour mixture with pastry cutter until crumbly.

1/2 c walnuts, chopped

Mix in. Spread evenly over fruit mixture in baking pan. Bake in oven at 350F until top is golden brown, about 30-40 minutes. Serve by scoopful with milky moon. (Seriously, plain yogurt or vanilla ice cream.)

Bon appetit :)