http://youtu.be/Al5py0kiHvELeslie's go-to summer dessert is a freshly baked fruit crisp. While grilling dinner outdoors, this dish can be baking and perfuming your kitchen. Leslie's Berry Crisp pairs sweet farmers market berries with a no-fuss topping of oats, flour, almonds, brown sugar and butter, baked until golden brown and bubbling. You can put your own twist on this recipe by using your favorite combination of berries and nuts. Served while it's warm with a scoop homemade vanilla ice cream or a dollop of sweetened whipped cream, it's the perfect ending to a relaxed alfresco summer dinner.Berry CrispClick here to print this recipe!IngredientsFor the topping: 1/3 cup unbleached all-purpose flour1/4 cup thick-cut oats1/2 cup coarsely chopped almonds (Leslie uses a combination of almonds and pine nuts in the video)1/8 teaspoon ground cinnamon1/3 cup packed light brown sugar1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/4-inch piecesFor the fruit: 1/2 cup sugar2 tablespoons light brown sugar2 tablespoons unbleached all-purpose flour1/4 teaspoon lemon zest7 cups of mixed berries (Leslie uses strawberries, raspberries and blueberries in video)Makes one 9-inch baking dish1. Position a rack in the center of the oven and preheat to 375° F. Lightly grease a 9-inch glass baking dish with canola oil.2. To make the topping, whisk together the flour, oats, almonds, cinnamon, and brown sugar in a medium bowl. Scatter the butter pieces on top, and using a pastry cutter or two forks, cut the butter into the flour mixture until it is coarse and crumbly. Set aside.3. To prepare the fruit, toss the sugars, flour, and lemon zest in a large bowl. Add the berries and toss well. Let sit for 10 minutes to macerate (soften and absorb the flavors).4. Using a slotted spoon, transfer the berry mixture to the prepared baking dish. Discard the remaining juice. Dot the topping evenly over the berry mixture.5. Bake for 45 to 60 minutes. The topping will be golden brown and the juices will be bubbling around the edges. To set the crisp, cool for 30 minutes.Enjoy with vanilla ice cream and a dusting of powdered sugar!

As daylight hours start to dwindle and the air turns crisp, we're sipping from our coffee mugs more often. We proudly pull Caffè Umbria espresso and brew their coffee in our cafés daily. The variety of blends coming out of this renowned Pioneer Square roastery provide a nice balance to our food, be it breakfast, afternoon treat, or dessert. Here are some of our favorite fall pairing:Mini Pumpkin Cheesecake with Cranberry Compote + AmericanoThis silky cheesecake with its ginger molasses cookie crust is subtly balanced but not overwhelmed by freshly-pulled espresso with hot water.Pecan Streusel Pumpkin Bar + Espresso MacchiatoA unique blend of butternut squash and pumpkin finished with crunchy pecan streusel, this bar is a fresh take on the season's best flavors. Enjoy it with rich espresso topped with a dollop of creamy foam for the ultimate afternoon snack.Mini Maple Apple Pies + Vanilla LatteThis petite version of an autumnal classic combines tart Granny Smith apples and maple sugar. Pair it with our Vanilla Latte made with smooth espresso and our very own Vanilla Sugar blend.