Ginger adds a warm, earthy, autumn kick to this classic dessert.

Years ago, my mother taught me how to make a skillet pie. This is much like a regular pie, but quicker, and quite a bit more rustic. Simply start with a cast iron (or other oven safe) skillet. Melt butter, add a touch of flour and sugar and fruit, and heat in the skillet till the fruit starts releasing it’s juices and forming a syrup. Then top it with a pie crust and pop it in the oven. So simple and easy.

I started combining ginger with blueberries in dishes recently, and I just love the flavor combination: down home with a kick. A few weeks ago, my friend Diane baked me a blueberry and nectarine pie, and that inspired the addition of the peaches.

I wanted a simple dessert like that, but I did not want to bother with pie crust, so I substituted with a standard crisp topping – with a touch of ginger for a little more kick. Toasted nuts would be delightful in this topping as well.

We are fruit smoothie people, so our freezer is always stocked with frozen fruit; this recipe was easy to whip up with ingredients we keep on hand all the time.

As always, delightful kitchen helpers make the food taste more delicious.