Every summer should end with berry crisp and gelato a la mode! I’m no expert baker, but something magical happens when oats and brown sugar and butter bubble in the oven atop summer produce. This simple set-up is an exquisite ending to a family meal, as its light textures display a “healthy-ish” disposition. Just ignore the full stick of butter.
My year-round secret? Freeze your late summer fruits in bulk, and you’ll enjoy the flavors of fresh blueberries and peaches well into the coldest months of the year.
1 pint Sweet Magnolia cinnamon/snickerdoodle gelato
1 cup rolled oats
1 stick (8 ounces) cold butter, grated
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 tablespoon corn starch
2 cups total frozen blueberries + plum slices
1. Preheat oven to 375 degrees. Grease a pie pan. Pour fruit and corn starch directly into pie pan and carefully toss to coat.
2. In a medium glass bowl, mix grated cold butter with brown sugar, salt, cinnamon, and oats (use your hands if you don’t mind it!). Sprinkle evenly over the fruit.
3. Bake for 20-25 minutes, until crisp topping is golden brown. Serve warm with gelato a la mode.