Last Thanksgiving I wanted to come up with an easy, satisfying crisp, bubbling with the warm, spicy, sweet flavors that I associate with the season. Revisiting this recipe in September, I substituted blueberries for cranberries and was equally pleased with the result. I also made it gluten free. Depending on where you live and when you make this, use your berry of choice. A slightly tangy, not-too-sweet whipped crème fraiche is my preference to contrast the spice; however, vanilla ice cream is also lovely. Note: For the summer season a combination of pears and strawberries or strawberries and blueberries would be divine! - gingerroot

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