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The title says it all here folks.  What am I supposed to do with all this fruit?  Every time I set foot in Paul’s Fruit Market, not only do I buy fruit, but I buy the whole case.   I can’t help myself; it’s just so pretty.

I’m buying the whole peck of peaches.


And all these too….

Why not?  There are five of us eating it, plus friends and neighbors.  We’ll eat it all quick.  Well… not quick enough sometimes.


This is where I start channeling my Great Depression cooking lifestyle.  This can be salvaged.  All is not lost.  Cut the nasty mold off, peel it and cut up the flesh.  While you’re at it, and staring at a whole case of peaches that need to be eaten RIGHT NOW RIGHT NOW, just peel and cut them all up.

Just a couple more steps and you’ve got dessert.

There are several routes, from this point, to end up in our final destination of Dessertville.  Choices include: crisp, cobbler, buckle, brown betty and a pie.  All involve fresh fruit and some sort of crust or topping.   It’s like a Choose-Your-Own-Adventure.

I made a crisp and a buckle and I’ll show you how easy both of those are.  Don’t be scared, I assure you that if I am baking, it is Baking for Dummies around here.


A crisp is very similar to a cobbler, but the topping is made with oats, thereby making it crispy.  Genius, right?  This recipe is courtesy of Nancy Harmon.  I recommend apple, peach, pear, or any berry.

  • 2 cups fresh fruit
  • 1 cup quick cook oats, uncooked
  • 1 stick of butter (Paula Deen will love you for this one), cut into 1″ bits and chilled
  • 3/4 cup brown sugar
  • 1/2 cup all purpose flour
  • dash cinnamon

Preheat oven to 375 degrees.  Peel and cut up fruit.  Place fruit in a greased baking dish (mine is 8×8).  In a food processor or in a bowl, mix all other ingredients until blended.  (I usually take a fork and mash the butter into the rest of the ingredients.)  Then with your hands, crumble and dollop the mixture all over the top of the fruit.  Bake for 40 – 45 minutes.  This takes about 10 minutes to prepare and is so easy.

All things good start with a stick of butter.

About to mix in food processor.

Topping on and ready to bake.


I always think of a buckle like a biggie-size muffin or cake.   I recommend blueberries, mixed berries or peaches as your fresh fruit .  This recipe is courtesy of Becky McClellan.

  • 4 cups fresh fruit
  • 1/2 cup butter, that would be the whole stick
  • 4 t baking powder
  • 1 cup sugar
  • 1 cup flour
  • 1.5 cups milk
  • pinch of salt

Preheat oven to 350 degrees.  Melt butter in 9×13 glass dish.  In a bowl, combine the baking powder, salt, sugar, flour and milk. Stir until just moistened.  Pour over the melted butter and stir in fruit.  Bake 50-60 min.  (I made a baby buckle here and halved the recipe).

Batter up and ready to go.


The top looks “buckled,” hence the name.


I would also recommend you serve any of these fruit desserts with vanilla ice cream or whipped cream.  They both make your fruit so happy.  And, in my house, we eat these for breakfast.  It is fruit, RIGHT??


Could barely take a picture in time before the wolves got these desserts.

I would love to have anyone’s favorite fruit dessert recipes in time for fall.  Please e-mail me at [email protected].


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