Goodbye Summer. Hello Fall. The leaves are falling, the temperatures are dropping, Halloween candy and winter clothes are out. The other day I was going through the girls clothes and replacing the shorts and tank tops in their drawers for fleecy pants, long-sleeved shirts and sweaters. On our morning walks everyone is now wearing hats, mitts and a jacket.

I know that today is officially the first day of fall but I am posting a yummy recipe that screams summer as a one last farewell. I came up with this months ago but wanted to make it a few more times before posting to be sure that it was perfect.

And that’s just what it is.

Oatmeal Coconut Peach Berry Crisp

A quick and easy dessert to prepare that is sure to please any crowd. The crispy oatmeal coconut topping is a perfect complement to the sweet peaches and berries. It is especially great served warm with banana soft serve.

Serves 8-10

Ingredients

• 2 cups rolled oats
• 3/4 cups whole wheat flour
• 3/4 cup unsweetened shredded coconut
• 1/2 cup pure maple syrup
• 2/3 cup sunflower oil
• 1 1/2 teaspoons vanilla
• 8 cups mixed berries and sliced peaches, either thawed from frozen or fresh (see note)

Note: I make this dessert using a Safeway brand of frozen unsweetened peaches and mixed berries.

Directions

1. Preheat the oven to 350F.
2. In a large mixing bowl combine the oats, flour and coconut. Add the maple syrup, sunflower oil and vanilla and stir until combined.
3. Spread the frozen peaches and berries into a 2 1/2 quart baking casserole dish. Top with oatmeal coconut mixture and bake uncovered for 35-40 minutes until the fruit is cooked and topping is golden.