Joan Nathan's Chosen Red, White, and Blue Fruit Crisp

July  3, 2013

Joan Nathan's fruit crisp looks like the Fourth of July -- literally. A juicy red and blue filling of the summer's plumpest berries bubbles underneath a sugar cookie-like crust, all topped with a scoop of vanilla ice cream. You'll be hard-pressed to find a dessert more patriotic -- or delicious -- to enjoy as fireworks light the sky.

More: Need more ideas for July 4th? Here's a collection of dishes to help get you inspired. 

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Make the crisp in a big pan, like Joan recommends, and serve guests heaping spoonfuls after your cookout. Or, if you're having a fancier affair (or you just want a crisp all to yourself), follow our lead and use individual casserole dishes. The more leftovers you have, the better -- this not-too-sweet fruit crisp is a perfectly acceptable 5th of July breakfast. Store this recipe in your collection for the winter months, too: it works wonderfully with any fruit you may have. 

In her latest video for Tablet Magazine, Joan demonstrates how simple it is to make a quick pastry crust in the food processor. With her help, you'll have a crowd-pleasing, festive dessert in no time. 

Joan Nathan's Red, White, and Blue Fruit Crisp

Serves 8

For the crust

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

For the filling

10 cups mixed fruit: strawberries, blueberries, blackberries, raspberries, chopped rhubarb
1/2 cup sugar
1 teaspoon grated lemon zest
1/4 cup candied ginger, diced

See the full recipe (and save and print it) here.

Photo by James Ransom. Video by Tablet Magazine. 

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Sarah Jampel

Written by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.