Yum, you guys.  For today’s Foodie Friday tidbit, I have the greatest, easiest summer fruit crisp topping you will ever encounter.  I used it over the pound of fabulous organic cherries that were on sale at Whole Foods this week. 

I stirred 1/3 c of sugar, a little cornstarch, a blob of vanilla bean paste, and a sprinkle of cinnamon into the cherries and put them into a small round baking dish.

Then, I contemplated the topping.  Oatmeal?  Brown sugar?  Or, EASIEST RECIPE EVER?  Here it is, in all its 2-ingredient glory:

Easy Fruit Crisp Topping
Pulse 20 ginger snap cookies (I used the 365 Whole Foods brand) in a food processor.   Add 3 T of cold butter, cut into chunks, and pulse until the mixture looks like sand.  Grab handfuls of the topping and crumble it on top of the fruit.  Bake at 350 until bubbly, which was about 50 minutes for my cherries.

Vanilla ice cream is NOT optional. Neither are happy-yummy noises.  Happy Foodie Friday

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(image via: http://boards.dallasstars.com/index.php?showtopic=764039&st=60)