Fruit crisp: it's not just for dessert anymore.

I'm on a fruit kick. I guess the heat just makes most big hunks of meat and loads of potatoes sound about as appetizing as a greasy pork chop served in a dirty ashtray. How is that for lovely, appetizing imagery in a food article?

All I can think about are ways to serve up fresh fruit, and especially ways to include ice cream in the show. Plus, pineapples have been on sale a lot so I've been making good on the deals available to me.

We love pineapple around here. My 4-year-old eats it so much it makes his mouth sore. But cooked pineapple is another thing altogether. It's a thing of beauty. It's nature's candy, and don't you forget it.

When it comes to summer fruit desserts I tend to gravitate toward the crisp or the crumble. I like the lightness of it and the fact that brown sugar and butter are major players only make it more near and dear to my heart, er, stomach.

I'll be honest. This tastes lovely, but the finished result is a little odd in color. It's blackberry and pineapple crisp. The flavors go beautifully together, but the blackberries in all their juicy beauty tend to take over and make the filling a little dark and strange. Which is why I pile ice cream on top and no one is the wiser.

Pineapple-Blackberry Crisp

1 pineapple, cleaned and cut into bite-sized pieces
2 cups blackberries
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla (or raspberry, or orange, or lemon, or whatever you have) extract
1/2 cup flour
1 cup oats
1 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup butter, cold

Combine the fruit, white sugar, cornstarch, and extract. Pour into a 9-by-9 casserole that you've prepped with cooking spray.

Preheat the oven to 350 degrees.

Combine the dry ingredients and then cut in the butter and use a pastry cutter to mix it together into sort of a streusel topping.

Sprinkle it over the top of the fruit, pop it into the oven for 30 minutes until it's brown and bubbly. Serve warm with ice cream.

This is fast and easy and everyone likes it. Plus, it makes an AWESOME breakfast. What? Don't judge me.

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