Chef and cookbook author Robin Asbell stopped by with tasty ideas on how to use fruit in recipes when it’s too hot to make a pie.

Slow Cooker Blueberry Nectarine Crisp

• 1 cup rolled oats
• 3/4 cup whole wheat pastry flour
• 1/2 cup light brown sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, margarine, or coconut oil
• 1/4 cup crystallized ginger, chopped
• 2 pounds nectarine, sliced
• 3 cups blueberries
• 1/2 teaspoon vanilla
• 1 tablespoon arrowroot or cornstarch
• Vanilla Ice Cream, Whipped Cream or Vanilla Yogurt for topping

1. Lightly oil a large oval 4-quart crockpot insert and reserve.
2. In a large bowl, mix the oats, flour, brown sugar, cinnamon and salt. Melt the butter, margarine or coconut oil and add to the bowl, stir to mix well.
3. Stir in the ginger. Refrigerate while you cut the fruit.
4. Slice the nectarines into a large bowl, add the berries, vanilla and arrowroot and toss to mix. Pour into the slow cooker.
5. Sprinkle the oat mixture over the fruit, close the cooker.
6. Cook on low for 3 hours.
7. Uncover and take the crock out of the cooker and place on a cooling rack, or a trivet at the table. Let cool for at least 10 minutes before serving with ice cream, whipped cream, or vanilla yogurt.

Plum and Avocado Salsa

• Makes 3 cups
• 2 cups chopped plums, about 6-8 plums
• 1 large avocado, pitted and diced
• 1 large jalapeno, seeded and chopped
• 1/2 large red bell pepper, seeded and chopped
• 1/2 large lime, zested and juiced
• 1 clove garlic, pressed
• 1/2 teaspoon sugar, to taste
• 1/4 teaspoon salt
• 1/4 cup cilantro, chopped
• Chips for dipping

1. Place the chopped plums, avocado, jalapeno, red bell pepper, lime zest and juice, garlic sugar and salt in a bowl.
2. Toss to mix. Adjust to taste, adding more sugar, salt or lime juice as needed.
3. If you are making ahead, wait to add the avocado until the last minute.

Raspberry Bellini

Serves 6

• 1 cup raspberries
• 1 tsp lemon juice
• 2 tablespoons sugar
• 1 bottle prosecco

1. Puree fruit, lemon and sugar with 1/2 cup prosecco, press through a fine-mesh strainer.
2. Pour 3 Tbs berry puree in each glass, top with prosecco.