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
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
Directions
-
Mix fruit, 2 Tbsp of the surgar and 1 Tbsp of the flour. Mix in the lemon juice. Place in buttered gratin pan.
-
Mix in a food prcoessor the remaining sugar, flour, oats, butter and cinnaomon. Sprinkle over the fruit.
-
Bake in a 375 degree oven for 30-40 minutes. The curst will be golden and you can see the fruit juices oozing.
-
Let cool for about 10 minutes before serving. Top with ice cream or a good vanilla yogurt.
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.
See what other Food52ers are saying.