Fresh Fruit Crisp
A fruit crisp is the perfect summer dessert. A great make-ahead, either fully cooked or ready to be baked. Don’t forget to top it with that no-churn ice cream we learned to make last week!
4 tablespoons butter 1/2 stick, cubed
1/2 cup brown sugar
½ cup rolled oats can also use nuts chopped fine or a combination
1/2 cup all purpose flour
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg or cardamom optionalFilling
6 cups fresh fruit chopped if necessary (perfect for 8X8 crisp – use 8 cups for 9 X 13 pan)
2 tablespoons flour or 1 tablespoon of cornstarch
Zest of ½ medium lemon
Juice of ½ medium lemon
¼ cup sugar – adjust depending on natural sweetness of fruit
Using your fingers or the paddle attachment of a mixer to combine the butter, brown sugar, oats, flour, salt, and cinnamon so that each piece is coated and you have a coarse, crumbly mixture.
Preheat oven to 375 degrees. Put all filling ingredients – fruit, flour, lemon juice, zest and sugar – directly into the 8X8 pan or 9X13. Then top with the oat mixture.
Bake at 375 degrees for 30 – 40 minutes. Depending on the fruit you use, the time can vary a bit – I always check at 30 minutes. When the filling is bubbling vigorously, it is ready. Take it out and let it cool a bit before serving. We always enjoy it with vanilla ice cream melting over the top. Whipped cream is excellent as well. Or just eat it as it is – it is like a bite of summer for dessert.