Summer

The Very Best Fruit Crisp

by:
August  5, 2010
Author Notes

When it is the heart of the summer, and fresh fruit is abundant, I begin to have a hankering for a freshly baked fruit crisp. Over the years I have experimented with crisps, cobblers, and other fruit desserts. I created what is now my favorite summer dessert : a combination of plums, apricots and blueberries, tossed with some sugar and flour so that the juices would not become too runny. For a topping, I used a combination of oats, flour, butter, and sugar. You can add chopped nuts if you want. THis is good warm and also cool or room tempaerature.

JoanG

  • Serves 6
Ingredients
  • 6 red plums, sliced in quarters
  • 6 apriocts, quartered
  • 2 cups blueberries
  • 5 tablespoons raw sugar
  • 3 tablespoons whole wheat pastry flour
  • 1 tablespoon fresh lemon juice
  • 1/2 cup rolled oats
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
In This Recipe
Directions
  1. Mix fruit, 2 Tbsp of the surgar and 1 Tbsp of the flour. Mix in the lemon juice. Place in buttered gratin pan.
  2. Mix in a food prcoessor the remaining sugar, flour, oats, butter and cinnaomon. Sprinkle over the fruit.
  3. Bake in a 375 degree oven for 30-40 minutes. The curst will be golden and you can see the fruit juices oozing.
  4. Let cool for about 10 minutes before serving. Top with ice cream or a good vanilla yogurt.
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Review
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.