Fruit Crisp – great summer dessertPosted: July 17, 2010
My family and I love fruit crisp. It can be made in just a few minutes, with just about any type of ripe fruit. I usually like to combine a stone fruit (peach or plum) with berries.
Ingredients for filling:
6 medium ripe peaches, sliced (about ½” on the outer edge) – You can peel them if you prefer, but you don’t have to.
2 cups blueberries
1 cup raspberries
¼ cup flour
½ cup granulated sugar
1 tbsp orange zest (from about ½ orange) – can use lemon zest instead
2 tbsp fresh squeezed orange or lemon juice
1 tsp vanilla
Dash of salt – ¼ tsp or less
Gently toss the fruits with other ingredients, and leave in bowl.
Place oven rack in middle of oven, and then put another 1” below it. Line the lower rack with aluminum foil (to prevent dripping fruit from hitting the oven bottom and burning). Preheat oven to 350.
Ingredients for crisp topping:
1 stick unsalted butter, softened
½ cup flour
½ cup quick- cook oats
½ cup brown sugar (can use more if you want it sweeter)
½ cup chopped walnuts
¼ tsp salt
½ tsp cinnamon
Mix together with your hands to form a crumbly mixture. Butter a 10” round (or 9 x 12” rectangular) glass baking dish, and pour fruit in. Crumble the mixture in clumps on top of the fruit. Bake for 30-40 minutes, until top is light brown and fruit is bubbly and syrupy. Remove carefully – this stuff burns! You can leave out for several hours (cover lightly with foil if you like), and serve just still warm. OK to reheat in very low oven (200) for 5 minutes if you want it warmer. Serve with vanilla ice cream.