Summer Fruit Crisp
This Summer Fruit Crisp is easy to make, super flexible, and the crisp topping can be made in advance and kept frozen until ready to use.
- 6 cups Sliced nectarines, pitted cherries, blueberries, raspberries, and strawberries in any combination to total 6 cups See Recipe Notes
- 1 teaspoon Vanilla Extract
- 1/4 cup Flour, all-purpose
- 1/4 cup Sugar
- 1 teaspoon Lemon zest, freshly grated
- 1 teaspoon Lemon juice, freshly squeezed
- CRUMB TOPPING
- 1 1/2 cups Flour, all-purpose
- 3/4 cup Sugar
- 3/4 cup Brown Sugar, packed
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 cup Oatmeal, not instant
- 1/2 pound (2 sticks) 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 smearing a little butter, light olive oil or baking spray on the inside to prevent sticking. You'll also need a large baking sheet to set the finished crisp on before you put it in the oven in case it bubbles over. Place all the fruit in a large bowl and add the vanilla, flour, sugar, lemon zest and juice. Toss together gently with a large wooden spoon.Place the fruit mixture into the baking dish, and sprinkle with 2 1/2 cups of the crumb topping. Bake as directed. FOR THE CRUMB TOPPING: In a food processor, combine the flour, regular and brown sugars, cinnamon, salt, oatmeal and butter. Process in the "pulse" mode until well combined and the mixture clumps together. Alternatively, you can use a pastry cutter or two butter knives and your fingers, making sure to press and smear the butter into the dry ingredients until its fully combined, crumbly and sticks together when you squeeze it. NOTE: This makes about 5 cups of crumb topping, and you'll use 2 1/2 cups for this recipe. Freeze the remaining crumb topping for up to 3 months. TO BAKE and SERVE Place the fruit crisp on a baking sheet in case it bubbles over, then put on the lower third rack 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.
- Frozen, pitted, defrosted cherries are great to use if you can't find fresh. (Or don't feel like pitting fresh cherries which does take a few minutes but is really worth it).
- The oat topping portion of this recipe will make more than you need, (you'll use half) and this is not a bad thing. I consider this a summer staple and always have some in the freezer. Just store half in a freezer-safe container or bag for up to 90 days. So exciting to be half-way done making your next fruit crisp, right?
- If you don' t have a food processor to make the oat topping, use a pastry cutter or your hands to combine the ingredients, pressing and smearing the butter pieces with your fingers into the dry ingredients until crumbly and completely combined.
- It goes without saying that a warm, delicious fruit dessert NEEDS vanilla ice cream, vanilla almond milk ice cream, or even whipped cream. I believe it's against the law to not serve at least one of these with your fruit crisp, but I'm not sure :)
- This recipe is easy to double (make two glass pie plates full, or a 9 x 13" oven-safe baking dish). It's super portable for outdoor cookouts too.
Calories: 520kcal | Carbohydrates: 124g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 308mg | Fiber: 5g | Sugar: 85g | Vitamin A: 716IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 3mg