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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