I must admit that I have a bit of an addiction for fruity, berry based desserts. It comes as no surprise to my family, who’ve been noshing on crisps of this sort all summer long. Desserts of this type are even better when you can buy locally grown fruit which has had the chance to ripen on the tree or bush, soaking up all that sun kissed summer has to offer.

This is my favorite rendition of the classic crisp. I also have an affliction (I mean affection) for plums, peaches and apricots, though you must peel the furrier fruits before tossing with the berries. My trademark is the addition of the lemon verbena, which I always plant in the spring so that I have it on hand throughout the summer and fall. It is one of my favorite herbs and once you try it, I hope it will become one of yours as well. Not to worry if you can’t find it at this point, just be sure to plant it next year!

Kitchen Counter Point: Let’s talk about lemon verbena for a moment. It grows with no encouragement whatsoever along with the basil, thyme and chives, so it is very easy to keep up with. The leaves are very fragrant in a lemony floral kind of way. Other uses for it are to 1) add to a food processor with granulated sugar and process to make lemon verbena sugar which is great on shortbread or sugar cookies, 2) minced and added to blueberry muffins, pound cake or pancakes, 3) instead of basil or cilantro, try adding lemon verbena to salsas and summer compotes. These are just a few of the uses, not to mention, just picking a few sprigs to add to small bouquets. Their long pointy leaves are pretty and when brushed, give off that heavenly, lemonly smell.

 Serves 8

1 cup brown sugar, divided use
1-1/2 cups regular oats
1/4 cup plus 3 tablespoons all-purpose flour, divided use
6 tablespoons unsalted butter, softened
1/2 teaspoon cinnamon
1/8 teaspoon salt
4 nectarines, pitted and each cut into about 8 sections
8 ounces blueberries
6 ounces blackberries
6 ounces raspberries
2 tablespoons chopped lemon verbena, optional
Zest and juice of 1/2 lemon
Ice cream or whipped cream as an accompaniment if desired

Preheat oven to 400ºF.

In a medium bowl, combine the 1/2 cup brown sugar, oats, 1/4 cup flour, butter, cinnamon and salt. Mix together with your fingers or a fork until well blended

In a large bowl combine the fruit and remaining 1/2 cup brown sugar (less if your fruit is at its peak of ripeness), 3 tablespoons flour, lemon verbena if using, lemon zest and juice. Toss gently to combine. Transfer to a buttered 2 quart baking dish. Sprinkle the topping evenly over the fruit. Bake in the preheated oven for 40 minutes or until the fruit is bubbly and the topping is crisp. Remove from the oven and cool for 15 minutes before serving warm with ice cream or whipped cream.