This Summer Fruit Crisp is everything you want in a dessert. This is a spectacular fruit dessert for dinner parties or any occasion where you want to celebrate the the flavors of the summer season. It’s easy to make with most fruit combinations, and bonus that the crisp topping can be made in advance and stored in the freezer.
Here’s a new thing I just learned.
If you leave a bunch of random papers in a pile long enough, they don’t matter anymore.
Isn’t that great?
My piles had turned into a couple of small bags, which was getting me all stressy.
Lo and behold, there was nothing in these bags that mattered anymore, except for the movie stub (why do I keep them?) and eleven pennies 🙂
While we’re talking about this, maybe it’s time to clean out the fridge a bit?
Next time you have more fruit than you can handle, this recipe is your go-to.
Maybe you have a couple of sad-looking apricots, and some melancholy blueberries?
Are the cherries looking pale and depleted? Maybe the raspberries are tired but the nectarines are still frisky?
Chop them, pit them, peel them and throw everybody in the pool.
Give them some love with a squeeze of fresh lemon juice and a teaspoon of sweet vanilla.
Toss together carefully with other staples you probably have on hand, and that’s it.
Crispy, warm fruit desserts are always a huge hit with family and friends in summer— especially served with ice cream—and this one is adapted from Ina.
It’s very, very good.
I’ll tell you straight-up this makes more crisp topping than you’ll need, which isn’t a bad thing.
Just put the leftover topping in the freezer for next time….or up to 60 days later.
So next time the strawberries are a looking a little worn out around the edges?
You’ll have an easy and delicious plan.
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Summer Fruit Crisp
- FOR THE FRUIT FILLING
- 6 cups Summer Fruits such as nectarines, cherries, blueberries, raspberries, strawberries in any combination to total 6 cups. See Recipe Notes
- 1 teaspoon Vanilla
- 3 tablespoons Flour, all-purpose, unbleached
- 3 tablespoons Sugar or more if fruit is too tart
- 1 teaspoon Lemon Zest, freshly grated
- 1 teaspoon Lemon Juice, freshly squeezed
- FOR THE CRUMB TOPPING
- 1 1/2 cups Flour, all-purpose, unbleached
- 3/4 cup Sugar
- 3/4 cup Brown Sugar, packed
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt see recipe note
- 1 cup Oatmeal
- 2 Butter, cold, unsalted and cut into pieces
- Heat the oven to 350
- Prepare a large pie dish (9.5") or other oven-safe baking dish by buttering the inside. You'll also need a large baking sheet to set the crisp on.
- Place all the fruit in a large bowl
- Add the vanilla, the flour, sugar, lemon zest and lemon juice, and toss together carefully using a large wooden spoon.
- Spoon the mixture into the baking dish, and sprinkle on 2 1/2 cups of the topping as noted below.
- In a food processor, combine the flour, sugars, cinnamon, sea salt, oatmeal and butter. Process in the pulse mode until combined and the mixture lumps together.
- Note: This makes about 5 cups of crumb topping. Use 2 1/2 cups for this recipeFreeze the remaining topping in a plastic bag or freezer-safe container. The topping is good for at least 60 days, and can be used straight out of the freezer.
- Place the fruit crisp on a large baking sheet on the lower third of the oven Bake for 40-45 minutes, until the topping is light brown and crisp on the edges.
- Serve with whipped cream or ice cream.
- For the fruits, cut the stone fruits such as nectarines into 1" cubes.
- Please also remove the pits from the stone fruits, such as cherries, and larger berries like strawberries should be cut in half.
- Stone fruits and also berries work the best this recipe. Don't use melons, they are too watery for this dessert.
- I use Diamond Crystal Kosher salt
- This recipe was updated December 2019
Source: Studio Delicious