Happy Strawberry Season! I don’t know about your part of the world, but here in Oregon the strawberry bounty is overwhelming. Even though I feel a little heartbroken with most of my kitchen in storage (last time I complain, I promise!), I had to give the strawberries some love.

This recipe, inspired by Mark Bittman (the man who taught me how to cook), is especially versatile. You can mix and match fresh fruit in any combination, as long as it’s 6 cups’ worth: berries, stone fruit, apples, you name it. Just use some extra sugar for tart fruit like rhubarb, and a bit of flour for extra-juicy fruit like berries. You can use this recipe to make your wildest fruity dreams come true.

Did I just say that?!

Strawberry Peach Crisp
Adapted from How to Cook Everything

3 cups strawberries, quartered
3 cups peaches, sliced (about 2 large peaches)
1 teaspoon ground cinnamon or apple pie spice
Juice of 1/2 lemon
2/3 cup plus 1 tablespoon brown sugar (light or dark)
5 tablespoons unsalted butter, cut into bits, plus some for the pan
1/2 cup rolled oats (not instant)
1/2 cup all-purpose flour, plus extra for juicy fruit
Dash salt

1. Heat the oven to 400 F. Toss the fruit with half the cinnamon or apple pie spice, the lemon juice, and 1 tablespoon brown sugar (and a tablespoon of flour if your fruit is juicy) and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.

2. Combine all the other ingredients, including the remaining cinnamon or apple pie spice and brown sugar, in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork).

3. Crumble the topping over the fruit and bake until the topping is browned and the fruit is tender and bubbling, 30-40 minutes. Serve hot, warm, or at room temperature.