Ah, summer—the time when sunshine seems endless, and the world feels just a bit brighter. Imagine biting into a crisp that captures all that warmth, brimming with juicy fruits kissed by the sun. This fruit crisp recipe, a family favorite, reminds me of lazy afternoons on the porch, where the sweet aroma of baked goodness swirls through the air like a gentle breeze.
Steps
- Preheat your oven to 350°F (175°C) and prepare a large pie dish by lightly greasing it with butter or olive oil. Place the pie dish on a large baking sheet to catch any overflow while baking.
- In a large bowl, combine six cups of assorted fresh fruits, such as nectarines, cherries, blueberries, raspberries, and strawberries. Add vanilla extract, flour, sugar, lemon zest, and lemon juice, and gently mix until the fruits are evenly coated.
- Transfer the fruit mixture into the prepared pie dish, spreading it evenly. Sprinkle 2 1/2 cups of the crumb topping over the fruit layer, ensuring even coverage.
- To make the crumb topping, pulse flour, regular and brown sugars, cinnamon, salt, oatmeal, and cold butter pieces in a food processor until the mixture clumps together. Alternatively, use a pastry cutter or your hands to combine the ingredients until they form a crumbly texture.
- Place the assembled fruit crisp on the baking sheet and bake for 40-45 minutes, or until the topping is golden brown and crisp. Let the crisp cool on a wire rack for about 15-20 minutes before serving.
- Serve the fruit crisp warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream for an extra treat.
Ingredients
- 6 cups of sliced nectarines, pitted cherries, blueberries, raspberries, and strawberries (in any combination to total 6 cups)
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ¾ cup packed brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup oatmeal (not instant)
- ½ pound (2 sticks) cold unsalted butter, cut into pieces
Nutritional Values
Calories: 3120kcal | Carbohydrates: 744g | Protein: 36g | Fat: 64g | Saturated Fat: 32g | Cholesterol: 274mg | Sodium: 1308mg | Potassium: 1848mg | Fiber: 30g | Sugar: 510g | Vitamin A: 4296IU | Vitamin C: 36mg | Calcium: 258mg | Iron: 18mg
FAQ
- Can I prepare the summer fruit crisp ahead of time?
- Absolutely! You can prepare the oat crumble topping up to 90 days in advance and keep it in a freezer-safe bag or container. While fresh, ripe fruit is ideal for day-of preparation, using defrosted frozen fruit works just fine too.
- What if I can’t find all the specific fruits listed in the recipe?
- No problem! Use a combination of six cups of whatever stone fruits and berries are available to you. Frozen options like peaches, nectarines, berries, and cherries are also suitable. Just be sure to defrost them before use.
- How should I store leftovers of this dessert?
- To store leftovers, cover the fruit crisp with cling wrap and refrigerate it. It’s best enjoyed on the day it’s prepared, but it will remain good for at least one additional day.
- Can I double this recipe for a larger group?
- Yes, you can easily double the recipe. Use two 9-inch glass pie plates or a 9×13-inch oven-safe baking dish to accommodate the larger quantity. This makes it suitable for larger gatherings or cookouts.
- Do I need to serve the fruit crisp with anything else?
- Serving the fruit crisp with vanilla ice cream, vanilla almond milk ice cream, or whipped cream is highly recommended to enhance the dessert experience. It’s a classic pairing that complements the warm fruit flavors perfectly.
Tips
- Use Frozen Cherries if Needed: If fresh cherries are unavailable or you want to save time, consider using frozen, pitted, and defrosted cherries. They work well in the recipe and save the effort of pitting fresh cherries.
- Prepare Extra Crumb Topping: The recipe makes more crumb topping than needed, so store the extra half in a freezer-safe container for up to 90 days. This way, you’ll be halfway to making your next fruit crisp!
- Mix Topping Without a Food Processor: If you don’t have a food processor, combine the crumb topping ingredients using a pastry cutter or your hands. Press and smear the butter into the dry ingredients until the mixture is crumbly and sticks together.
- Enhance with Ice Cream or Whipped Cream: Serving the warm fruit crisp with vanilla ice cream, vanilla almond milk ice cream, or whipped cream elevates the dessert. It’s a delicious pairing that enhances the flavors.
Equipment
- Food Processor – Useful for making the crumb topping efficiently.
- Pastry Cutter – An alternative to the food processor for mixing the crumb topping.
- Glass Baking Dish (9.5″ or 9 x 13″) – Required for baking the fruit crisp.
- Wire Rack – For cooling the crisp after baking.
