I love to make Shabbat meals in summer! You have so many fresh fruit and  vegetables  to choose from. And – they actually have a real taste!

So for this Shabbat dessert, I decided to experiment with fresh peaches. They are so nice now. I was looking for an idea on the web, and, like lots of times, decided to go with my own shtick. I combined my usual cranberry crisp recipe that I use all winter to the delight of my family, with whatever I had in the freezer since this is no cranberry season.

It’s easy, fast, healthy and colorful. You can also use it for both meat and dairy meal.

For the crisp:

About 2 tbsp each of coconut oil and earth balance. I used organic coconut oil, which is both organic and kosher, but I am sure you can use any type, or even, use just earth balance alone.

About 4-5 tbsp sugar

About ¾ cup oats. (You can also use instant oatmeal if oats are not in your pantry)

Optional:

Some almond meal or chopped nuts – any

Some flour – about 2 tbsp – any

Mix all the ingredients until they resemble a crumby mixture.

For the filling:

3 large peaches sliced thinly

About ½ cup frozen red currants strained

About 1/3 cup frozen raspberries strained

1/3 cup sugar

A bit of fresh lemon juice

Spread most of the crumb mixture on the bottom of a glass baking pan.

Layer the filling on top of the crumb, and sprinkle the remainder on top of the filling.

Bake at 350 F for about 40 minutes.

Enjoy!

This Shabbat, please remember the families in Israel struggling with the senseless loss of their loved ones. May we all enjoy peace in our time.