If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
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.
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
Photo by James Ransom. Video by Tablet Magazine.