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Author Notes: A perfect dish for July 4, since it's red, white, and blue (once you add the vanilla ice cream!). But you can substitute other variations on the fruit for other occasions: Apples, cranberries, and ginger in the fall or winter; rhubarb, apricots, plums, and strawberries in the late spring. - Joan Nathan
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 2 large egg yolks
- 1 1/2 sticks of unsalted butter (or 3/4 cup of coconut oil)
- 1 pinch salt
- 10 cups mixed fruit: strawberries, blueberries, blackberries, raspberries, bite-size pieces of rhubarb
- 1/2 cup sugar
- 1 teaspoon grated lemon zest
- 1/4 cup candied ginger, diced
- First, make the crust by using a food processor fitted with a metal blade. Pulse the flour, salt, and 1/2 cup sugar together.
- Divide the butter or coconut oil into smaller amounts, add gradually to the bowl, and process until crumbly. Add the egg yolks and process until a ball is formed, adding more flour if necessary.
- (To make the dough by hand, use your fingers or a pastry blender to work the butter into the flour, salt, and 1/2 cup sugar until the mixture resembles coarse breadcrumbs. Add the egg yolks and work the dough into a ball.)
- Flatten the dough with your hands or a rolling pin to about a half-inch thickness, wrap in plastic wrap, and refrigerate for at least a half hour.
- When you're ready to make the crisp, preheat oven to 450.
- Put the fruit in a 9-by-13-inch Pyrex pan. Sprinkle lemon zest, the preserved ginger, and the remaining 1/2 cup sugar over all; mix together with the fruit, using your hands.
- Remove the crust from the refrigerator, pinch off nickel-sized bits of dough, and sprinkle over the top. You want it to be rustic.
- Bake for about 30 minutes or until the crust is golden brown and the fruit juicy. Remove from the oven and set on a rack to cool. Serve warm or at room temperature, topped with generous scoops of vanilla ice cream.
- This recipe is a Community Pick!