Customize this crisp with your favorite summertime fruits!
Author: Eva Bakes
8cupssliced stone fruitpitted cherries or berries (I used peaches, cherries and blueberries)
1cupgranulated sugaryou can cut this down if your fruit is extremely ripe
Zest and juice of 1 lemon or limeor 2 TBSP of orange juice and zest of half an orange
1/4cuplight brown sugar
Preheat your oven to 375 degrees F.
Generously grease a 1.5 quart high-sided baking dish and set aside.
In a large bowl, toss the sliced fruit with the 1 cup of sugar. Then add the cornstarch, citrus zest and juice and salt and toss to coat. Set aside.
In a high-speed blender or food processor, pulse together 3/4 cups of the oats, the flour, light brown sugar and salt. Add in the cold butter and pulse until the mixture resembles wet sand and you get pea-sized clumps. Do not over-pulse! Transfer the mixture into a large bowl and add in the remaining 1/4 cup of oats by hand.
Transfer the fruit into your prepared baking pan. Sprinkle the top with the oat mixture. Place the baking pan on top of a baking sheet and bake in your preheated oven for 60-70 minutes or until the topping is golden brown and the fruit and juices are bubbling.
Allow the fruit crisp to cool for at least an hour before serving.
Fruit crisp should be covered and stored in the refrigerator and will keep for several days.Source: Bon Appetit, June 2014 issue; page 71