SUMMER FRUIT CRISP

Summer Fruit Crisp image

Yield 8 servings

Number Of Ingredients 18

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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

Steps:

Oat Topping:
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.
Assembly:
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.
The crumble:
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.
The filling:
Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.