Summer Fruit Crisp | Simple By Cindy

I am always amazed and saddened by how fast the summer flies. We are forced to leave behind the memories of summer trips, beaches, long days and beautiful warm nights.

However, I also love the fall, when the air is crisp and cool in the morning, and warm during the day. It is a busy time, with kids going back to school, and the holidays looming over us. It is also a time when you spend special occasions with family and friends and show your gratitude for those you love.

So, for my last “summer” entry I decided to make a fruit dessert. Crisps, crumbles and cobblers are all fruit dishes that are baked with a crust or pastry on top. This crisp is delicious, that when baking, the fruit juices bubble up onto the streusel-like topping. There is so much flavor and texture in this dish. You absolutely must experience it for yourself! Give summer one last hurrah.

Just to note, I doubled the ingredients for the topping. Am I the only one who thinks there is never enough streusel topping in crisp desserts? You should double them too; you will thank me for it.

This recipe is courtesy of Bon appetit and will serve 6-8 people who will be deliriously happy when eating it.

Ingredients for Summer Fruit Crisp

Oat Topping:

1/3 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/2 tsp. kosher salt
1 cup old-fashioned oats, divided
1/2 cup (1 stick) chilled unsalted butter, cut into piece

Assembly:

8 cups sliced stone fruit, berries, or pitted cherries
1 cup sugar
2 tbsp. corn starch
1 tsp. lemon, lime or orange zest
2 tbsp. fresh lemon, lime or orange juice
Pinch of kosher salt

Preheat oven to 375.

For the topping:

Pulse flour, brown sugar, salt, and 3/4 cup oats in a food processor to blend.

Pulse in butter until no dry spots remain.