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Summer Fruit Crisp

4.6

(5)

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Image may contain Cutlery Spoon Plant Food and Produce
Summer Fruit Crisp Christopher Testani

Ingredients

8 servings

Oat Topping:

3/4 cup oldfashioned oats+ 1/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1 stick cut-up chilled unsalted butter

Assembly:

8 cups sliced stone fruit, berries, or pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon, lime, or orange zest
2 tablespoons lemon, lime, or orange juice
1 pinch of kosher salt

The crumble:

unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds

The filling:

Small amount of grated peeled ginger
Lemon thyme, or a pinch of cinnamon

  1. Oat Topping:

    Step 1

    Pulse 3/4 cup oldfashioned oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon kosher salt in a food processor to blend. Pulse in 1 stick cut-up chilled unsalted butter until no dry spots remain. Transfer to a bowl and work in 1/4 cup old-fashioned oats with your fingers.

  2. Assembly:

    Step 2

    Toss 8 cups sliced stone fruit, berries, or pitted cherries with 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon finely grated lemon, lime, or orange zest, 2 tablespoons lemon, lime, or orange juice, and a pinch of kosher salt. Transfer mixture to a 1 1/2 quart baking dish, scatter oat topping over mixture, place on a baking sheet, and bake at 375° until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.

  3. The crumble:

    Step 3

    Try swapping in unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds at the end for all or part of the 1/4 cup of oats.

  4. The filling:

    Step 4

    Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.

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Reviews (5)

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  • I made this for my husband's birthday. He doesn't like sweets -- won't eat a cake. I cut way back on the sweetner -and substituted honey. I was generous with the butter and put keto granola on top. It was delicious.

    • Jennie Phipps

    • Punta Gorda, FL

    • 3/19/2022

  • I "tweaked" this a bit and made it Gluten free by using Pamela's Baking Flour, Red Mill Gluten Free Quick Cooking Oats and mixed in Kind's Blueberry Granola with Flax seed to the Oat topping and it was delicious! I used different berries: Strawberry, Raspberry and Blueberries as I didn't have time to get cherry's and pit them. As long as you substitute the flour and make sure the oats are gluten free this would be great for the Gluten free recipes on here!

    • katsuan63

    • Colorado

    • 7/29/2016

  • Delicious. I used about 4C nectarines, 2 plums, raspberries and blackberries and lemon for the citrus. I agree with CARLD about the pan size, but I may have had slightly more than 8 C fruit.

    • hananknoll

    • Madison, NJ

    • 9/8/2015

  • 8 cups of fruit in a 1.5 quart dish, huh? I baked mine in a 3 quart dish--the topping was a little patchy, but it actually shortened the cooking time (50 minutes) and nothing bubbled out over the edges.

    • carld

    • Centreville, VA

    • 7/20/2014

  • Excellent, easy, delicious. Made it as written the first time, got great reviews, the second time I made changes, still got great reviews. Using cherries is important, both for color and flavor. For the crisp eventually each person will decide how much butter to and sugar to use but the basic recipe is right on. I did not use cinnamon b/c this time of year the fruit is so delicious and fresh, it is important to get the fruit flavor as dominant as possible. A Keeper.

    • NapaCA

    • Napa, CA

    • 6/23/2014

Tags Crisp Fruit Dessert Dessert Oat Rice & Grains Stone Fruit Fruit Berry Cherry Citrus Almond Nut Pecan Sunflower Seed Seed Main Breakfast Gluten Free Baking Food Processor Summer Bon Appétit

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