Fruit Crisp = heaven

So, we've moved. We've got a great kitchen, and we've finally had a chance to start cooking in it.  And so far it's been a lot of fun.  One drawback is that we haven't yet replaced all of our spices and baking type things (I hadn't been able to bake since last summer) and so.. we didn't have everything on had that I wanted and needed to make dessert.  So - on Monday night -- I decided to make something with what he had on hand.  We had cherries, lemons and cinnamon (this allowed me to make a delicious cherry sauce) that i thought I would pour on some shortcakes, cause we had biscquick on hand.  BUT, we didn't have time then at the end of the night to make the shortcakes.  So - on Tuesday I went out and picked up flour which allowed me to make a crisp with the cherries and the other fruit we had to use up from the fridge.  It turned out great and was something I never would have made if it hadn't worked out in this weird, awkward, and wonderful way.  Here's what I did if you ever want a little taste of heaven...

Fruit Crisp:
2-3 peaches peeled, pitted and cut into bite sized pieces
1/2 cup of blueberries
cherry sauce (see recipe below)

1/3 cup firmly packed light brown sugar

1/3 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/8 teaspoon salt

1/2 teaspoon cinnamon

3 tablespoons cold unsalted butter, cut into bits

vanilla ice cream as an accompaniment if desired

Spread peaches and blueberries evenly in the bottom of a buttered 8-inch-square pan.  Pour cherry sauce over the top. In another bowl blend the brown sugar, the flour, the oats, the salt, the cinnamon, and the butter until the mixture resembles coarse meal. Sprinkle the brown sugar mixture evenly over the fruite and bake the dessert in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is crisp. (For a crisper topping, after baking the crisp broil it under a preheated broiler for 2 minutes.) Serve the crisp warm with the vanilla ice cream.

Cherry Sauce:
2-3 Cups of Cherries, pitted
2/3 cup water
1/3 cup red wine
juice of 1/2 half a lemon
3 tablespoons of sugar (or less, if cherries are very sweet)
cinnamon to taste

Simmer cherries over medium high heat with all of the other ingredients for at least 20 minutes, or until the liquid reduces and cherries are soft.

So-- the cherries on their own, delicious, but with some peaches and blueberries- heaven....there were no pictures to be had-- cause we inhaled it!!!