Fourth of July

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

June 24, 2013
3 Ratings
Photo by James Ransom
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

  • Serves 8
Ingredients
  • 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
  • Fruit
  • 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
In This Recipe
Directions
  1. First, make the crust by using a food processor fitted with a metal blade. Pulse the flour, salt, and 1/2 cup sugar together.
  2. 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.
  3. (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.)
  4. 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.
  5. When you're ready to make the crisp, preheat oven to 450.
  6. 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.
  7. Remove the crust from the refrigerator, pinch off nickel-sized bits of dough, and sprinkle over the top. You want it to be rustic.
  8. 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.

See what other Food52ers are saying.

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    Dedi
  • MMP
    MMP
  • CullenH
    CullenH

6 Reviews

Dedi July 29, 2020
Brought to outdoor dinner with friends last week. Fantastic. Even though I dried off the berries two towels, the fruit was runny...but no one cared. I used less sugar than in the recipe, and I liked the result, not too sweet with the lemon adding a nice tang. This is much less filling/fattening than a full pastry on the bottom the way my mother used to make it (with just blueberries and a lattice topping). Will make again.
 
MMP July 5, 2019
I made this for July 4th party. It was a huge hit. I did use rhubarb along with the berries and thought that added to the flavors. Also used lime instead of lemon as that was what I had on hand. The juice was a little runny so will add some tapioca or corn starch next time. Baked it at 400 for about 45 minutes as 450 seemed high.
 
creamtea September 20, 2017
at 450º my topping burned. 8 cups of blackberries : /
350º next time.
 
CullenH July 10, 2015
My crust got too brown on 450. I will try 425 next time.
 
Kitspy July 4, 2014
Just made this (it's still cooling), but I snuck a tiny bite and it's safe to say it is delicious! Thanks for the recipe!
 
Christina June 13, 2015
The picture depicts a mini pie. Does the recipe require any adjustment to do individual pies?