I love fruit crisps. They are a perfect alternative to the more complicated fruit pie – there’s still warm sweet fruit and spices involved, just with a delicious sweet topping instead of a more neutral pastry underneath.
I’ve been making fruit crisps for a long time. Usually I rely on the fruit crisp recipe from my favorite cookbook, Fields of Greens, by Annie Somerville. Somerville opened one of my favorite restaurants in San Francisco, Greens. I first ate there when I was a practicing vegetarian – the food is amazing and the views are spectacular, looking out the big windows toward the Golden Gate Bridge.
Even meat-eating friends at that time loved Greens. No one felt like anything was missing.