Sarah Jones

Sarah Jones

Miss Jones Baking Co.

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This time of year, I love nothing more than putting to work all of the tart-sweet gems of summer, aka stone fruits. I put cherries, plums, apricots, peaches, and any other ripe fruit into as many dishes as I can before fall sets in. And because I also like to keep my entertaining routine as low key as possible, I can’t help but love a crisp, one of the dishes that best epitomizes relaxed summer entertaining and showcases the peak of stone fruit season.

I keep my crisps simple, leveraging our Miss Jones Organic Vanilla Cake Mix, butter, milk, fruit, and one cast iron skillet. It only takes these five items (well, 6 if you include the “optional” ice cream) and 30 minutes before you are in absolute tart-sweet bliss.

Beyond keeping my desserts fresh and seasonal in the summer, I also like to keep my table fresh and interesting. I love St. Frank’s Blue Otomi Tablecloth for its versatility in setting and style. A smart choice for a fiesta, shower, or outdoor party, it is equally at home in a more rustic setting. Paired with wildflowers, wood elements, and a little cast iron, it takes our Summertime Crisp from everyday to elevated and elegant.

Miss Jones Summertime Crisp

Serves 8-12

Ingredients:

1 box Miss Jones Organic Vanilla Cake Mix

1/2 cup (1 stick) unsalted butter, melted

1/4 cup milk

4-5 cups your choice of seasonal fruits (I used peaches and raspberries here)

Optional: Vanilla ice cream

Preheat oven to 350 degrees F. Lightly grease a cast-iron skillet or 9×9″ glass baking pan. Place fruit in the pan and toss with 1/4 cup Miss Jones Organic Vanilla Cake Mix. Pour remaining cake mix over the fruit and lightly pat into an even flat layer. Mix together melted butter and milk, and slowly pour over the top of the crisp. Use a spatula or small whisk to gently mix together butter and milk mixture with the dry mix until you have a nice lumpy topping. It’s okay if you have some unincorporated mix leftover – the juice of the fruit should help incorporate it later. Bake for 25-35 minutes, checking halfway through to gently stir cake mix if any has not yet been absorbed. Cool completely before serving and topping with ice cream

Sarah Jones