As a typical Minnesotan, with one eye always on winter, I get overly enthusiastic about the bounty of perfect, juicy stone fruits and berries available at this time of year. Somehow peaches, plums, raspberries, blueberries, and cherries all make it into my kitchen, all at the same time, without a chance of being devoured before fruit flies start hovering. I'd feel greedy and guilty if not for buttery, cinnamon-laced fruit crisps, better than pie in my book, and twice as easy to assemble. Almost any mix of fruits is perfect in a crisp - the version pictured is plums, peaches, and strawberries, because that's what I had lying around. The version I made this morning is a tumble of peaches, pitted bing cherries, and blueberries.
This is absolutely a recipe to make and eat with children, if you have them, or to toss together on your own. As delightful as a warm bowl of fruit crisp with ice cream tastes after dinner, a bowlful with yogurt and almonds for breakfast is awfully nice too. Take the rest to work for lunch and you too can polish off an entire crisp in one day, the way my son and I did on Saturday.
Then wash the pie plate, poke around for odds and ends of more ripe summer fruit, pull cold butter from the fridge, and toss together another.