A fruit crisp will always be my go-to dessert. I make it according to the seasons simply by switching out the fruit for what’s in season. In the fall I’ll use apples, pears and cranberries and in the summer I take advantage of berries and stone fruit. I use a combination of whatever I have on hand and trust me, it all works beautifully together. I use 7 cups of fruit and just use what I have. For this one I used peaches, plums, blueberries and strawberries. The crumble remains the same. Serve it warm and with vanilla ice cream and watch as it quickly disappears. *Also, this is perfect for entertaining. You can have this completely set up in the fridge and just pop it in the oven right before you want to serve it. . . Summer Fruit Crisp . . Filling: 7 cups of fruit. Use a combination of whatever you have. For this I used sliced nectarines and plums (no need to peel), blueberries and strawberries 1 teaspoon rum or vanilla 1/3 cup sugar 1/3 cup flour Zest and juice of one lemo...