Friday, July 10, 2009

summer fruit crisp recipe

One of my favorite secrets (oh, I guess it's no longer a secret) for a quick and easy dessert is a fresh fruit crisp! You can make it any season depending upon the fruit! Last night as I looked at the abundance of summer fruit on my counter, I honestly got nervous. Why did I buy so much? What if it all ripens at the same moment? Never throuwing a single bit of food away, I had images of myself eating a half case of my all-time favorite Royal Blenheim apricots, a huge bowl of the deepest purple Bing cherries and a dozen juicy ripe Crimson Sweet pluots all in the same hour.

When I have too much fresh fruit on hand, I always go back to my old standard fruit crisp. Are you still wondering what the secret is? Here goes... When I make crisp topping, I double or quadruple the recipe and store what I don't use in the freezer. Then all I have to do is cut up the fruit, toss it with sugar and flour and pour it in a baking dish. Next top it with the crisp topping and into the oven for about a half hour until it's bubbling and golden brown.

Here's what I made last night!


3/4 cup pecans, toasted
1 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon freshly grated nutmeg
10 tablespoons unsalted butter, out of the refrigerator 10 minutes
1/2 cup oatmeal

For the Fruit Filling
1 1/2 pounds pluots and apricots, pitted and cut into 8ths
1 pound pitted Bing cherries
1 cup blueberries
1 tablespoon all-purpose flour
1 tablespoon sugar

Place the nuts in the food processor and pulse a few times until the nuts are in 1/4-inch pieces. Remove the nuts and reserve. Place the flour, brown sugar, and nutmeg in the food processor and process until well mixed. Add the butter to the food processor and pulse until it just begins to hold together. Add the oatmeal and nuts and pulse 3 to 4 more times until mixed.

Preheat the oven to 375°f.

In a bowl, toss together the fruit, flour, and sugar until well mixed. Place the fruit in a 2 to 2 1/2 quart baking dish and sprinkle the crisp topping evenly over the top. Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden, and the fruit mixture is bubbling around the edges, 35 to 40 minutes. Remove from the oven and let cool for 20 minutes before serving.

To serve, spoon the crisp into individual dessert dishes.

Serves 8


sally said...

I make jam, when faced with an abundance, but am grateful for the crisp recipe. On our annual trip to see Shakespeare, one of the B&B's in Ashland, Oregon always had a warm crisp waiting for us after the theater, and it became my favorite dessert!

Anonymous said...

How do you keep the crisp topping from sinking into the fruit? This has happened to me several times using different topping recipes. It there a "fix" for this? The topping disappears into the fruit and there is no crisp part.