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When peak summer heats, my go-to dessert is a saucy fruit crisp. You can use this simple ratio of a recipe to make a crisp using any fruit you have on hand. Plus, the best part is it works for any season! Sure summer fruit is always extra juicy but don’t forget about those pears, apples and cranberries!
Recipe and Headnote Molly Adams
Recipe Card
For the Fruit Filling
ingredients
- 6 cups prepared fruit of choice*
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar, (plus more or less to taste)*
- 1 small orange or lemon, juice and zest
- 1 teaspoon cinnamon
- pinch kosher salt
For the Crisp Topping
ingredients
- 1 cup rolled oats
- 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- pinch kosher salt
- 1 stick unsalted butter, cold, cut into cubes
For Serving
ingredients
- Vanilla Ice Cream
Method
Step 1
Preheat oven to 375˚F. Butter a 10 inch skillet or a 9 by 13 inch baking dish. Set aside.
Step 2
Add fruit, cornstarch, sugar, citrus juice and zest, cinnamon and salt to a large bowl and toss gently to coat. Transfer fruit mixture to the prepared baking dish and set aside.
Step 3
To make the crisp topping, add all dry ingredients to a large bowl and mix well with a fork. Add cold butter and work into the dry mixture until the mixture resembles wet sand. Scatter the topping all over the prepared fruit and bake for 30-35 minutes, or until the top is golden brown and the fruit is bubbling and has thickened slightly.
Step 4
Let cool slightly before serving with vanilla ice cream, if desired!