Summertime Fruit Crisp is a recipe that you absolutely need to keep on hand. There are so many wonderful summer fruit that ripen in the hot months of the year, and you never know what you will find at the farmers market. Whatever fruit you find, this recipe will work!
I like making Summertime Fruit Crisp with peaches, but you can substitute blackberries, blueberries, apricots, plums or sweet cherries.
Be prepared
Of course, these different fruits need to be prepared – peeled and pitted as required. Obviously, you don’t need to remove the pits from blackberries, but remove the pits from peaches, apricots, plums and cherries! Blackberries, blueberries and cherries don’t need to be sliced either but please slice peaches, apricots, and plums.
Peeling peaches, apricots and plums is made easier by plunging the fresh fruit into boiling water for 30 seconds. The peel will slip right off of fully ripe fruit. Greener fruit is more difficult to peel. I recommend a soft skin fruit peeler which works marvelously well.
Summer Fruits
Once you have 4 cups/ 675g of fresh fruit, you are ready to proceed with the recipe. The only variation in this recipe is the manner in which you prepare the fruit.
This fruit crisp recipe is also good with winter fruits such as apples and pears. Again, there is no adjustment needed for the recipe. It works with most types of fruit year-round.
I especially like the rolled oats added to the crispy topping. The extra texture is an absolute chef’s kiss. Rustic and nutty, the oats add flavor as well as body to this crunchy, buttery topping. I also prefer to use European style butter for this recipe, although the freshest butter you can find is always best.
Keep this recipe for Summertime Fruit Crisp handy. You never know when you will need a fresh summer dessert when guests pop by to say hello!
PrintSummertime Fruit Crisp is an excellent dessert
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
Topping:
1 cup all-purpose flour (94g)
¼ cup brown sugar (50g)
2 tbsp. granulated sugar (30g)
Pinch of salt
5 tbsp. melted butter (72g)
⅓ cup old-fashioned rolled oats (30g)
Fruit filling:
Your choice of 4 cups fresh or frozen fruit, peeled and sliced as needed (1 ½ lbs./675g)
½ cup granulated sugar (100g)
½ cup brown sugar (100g)
2 tsp. ground cinnamon (4g)
1 tbsp. cornstarch (7g)
2 oz unsalted butter, melted but not hot (58g)
1 tbsp. fresh lemon juice (15ml)
Instructions
Heat your oven to 350°F (176°C.)
In the bowl of a food processor, add the flour, brown sugar, granulated sugar and salt. Pulse once or twice to mix. While pulsing, drizzle in the melted butter until large crumbles form. Do not over process as you want small pea sized crumbles and not dough. Remove the bowl from the food processor and stir in the rolled oats. Set aside.
Pour the prepared fruit into a large mixing bowl. Add the granulated sugar, brown sugar, cinnamon, cornstarch, butter and lemon juice. Stir to combine well.
Pour the prepared fruit into a 9″ x 9″ (22cm x 22cm) square glass or ceramic baking pan. Sprinkle over the crumbled topping. Place in the preheated oven and back for 45-50 minutes until bubbly. Allow to cool before serving.
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