What says summer more than this sweet dessert simply packed with fresh cherries and juicy peaches? To beat the heat, dollop with a scoop of low-fat frozen yogurt or ice cream. Beth Garvin - Cisco, Texas
"I love the aroma and flavor of basil! So when I found a recipe that called for basil in a strawberry-rhubarb crisp, I couldn't wait to try it," writes Beth Rice of Springfield, Oregon. "I reduced the fat in the recipe and changed the strawberries to cherries since I had a tree loaded with them. The tart fruit flavor goes perfectly with the tangy basil."
Meet the Cook: I used my favorite cherry pie recipe to create this one after my fiance - who's now my husband - asked me to make a treat for his rugby team's meeting. Since I didn't have time to roll out a crust, I just used a simple crisp crust.
-Melissa Radulovich, Byers, Colorado
I made this crisp often when our children were growing up. Now our grandchildren love it as well. It's terrific topped with ice cream. Cherries and pineapple are a tasty combination.—Annabell Jordan, Broken Arrow, Oklahoma
In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling.
This is a great recipe for any season, but is especially popular during the Fall months when the weather begins to cool off. I love baking and incorporating fresh ingredients whenever possible. This recipe is versatile and can be adapted to incorporate fruits that are in season, regardless of the month.—Taste of Home Cooking School