Summer Fruit Crisp

While I was on the sailboat in Italy we would stop daily on the islands to pick fresh fruit, vegetables and fish. One of the days my mother brought in a box of summer fruits, just picked from the tree: apricots, nectarines, plums, figs, and peaches. I did not have cup measures nor a scale to measure ingredients for a dessert so I immediately thought of the easiest sweet thing I could bake... summer crisp!!! I used roughly one glass of flour, one glass of sugar, some grated nutmeg (there was no cinnamon on board), the grated zest of a Sicilian lemon, and butter, of course, to make the crisp topping, then roughly chopped up all the fruit I had on hand and baked on high. So easy. Everyone loved it. It was gone as soon as it was served. The texture was a mix of crispy and soft, as the fruit had baked and all the juices had oozed out making a caramely thick sauce. The taste was sweet and tart at the same time. The perfect dessert, with a mixture of contrasting sensation on the taste buds. I had no ice-cream on hand but I imagine a scoop of cinnamon, vanilla, caramel or almond ice-cream would make my mouth go u-haaa!!!