I am not always a believer in fruit for dessert...save it for breakfast! Gimmie the chocolate, the caramel, anything rich & decadent. It's dessert, after all! But when it comes to any type of fruit "crisp", I'm all over it! The combination of oatmeal, brown sugar & cinnamon always sends me to the moon. But add the sweet, saucy and tart fruits of summer and you have one of my all time favorite desserts EVER. The best part of this dessert is that if you have the fruit on hand, you probably have the rest of the ingredients in your pantry. It's super easy to make, beautiful looking, scrumptious, and will always impress your guests.
You can always change up the fruit to whatever combo you desire. I just happened to have a crazy amount of peaches & plums from the farmers market on Sunday. This blessid farmer was letting us load up our bags with as much stone fruit as we could fit for only 10 bucks! I bought over $30 worth of fruit for $10, amazing!! It worked out perfect. I was so in love with how this combination of fruit came out. Naturally I had to share. :)
Stone Fruit Summer Crisp (Serves 6-8)
1 cup plus 2 tablespoon all-purpose flour
1 cup packed light-brown sugar
1 cup old-fashioned rolled oats (not quick-cooking)
1/2 teaspoon salt
1 1/2 teaspoon cinnamon, divided
1 cup (2 sticks) cold unsalted butter, cut into small
pieces
2 Tbs. sugar
1 lemon, zested & juiced (optional, but I love the lemon kick)
5 ripe (or semi ripe) peaches, peeled & sliced
3-4 ripe (or semi-ripe) plums, sliced
2 cups fresh blueberries
Preheat oven to 375 degrees. In a large bowl, toss 2 cups of flour, the brown sugar, the oatmeal, 1 tsp cinnamon, salt together.
Add the butter and crumble in your fingers until the butter is mixed in well looking like rough crumbs.
In a separate bowl, add your fruit. Don't these just look amazing???
Toss together the fruit in the remaining 2 Tbs flour, the 1/2 tsp cinnamon, the lemon juice & zest and the sugar.
Layer your fruit in a large baking dish.
Top evenly with the crisp topping. Bake for 40 minutes or until golden brown and bubbling and delicious looking (and when your house smells too intoxicating for you to handle anymore)...mmmmm.......
HEAVEN!!
I let it sit for about 15-20 min before serving so it's not scalding hot. This absolutely needs no other ice cream than a great quality vanilla bean (and maybe a sprinkling of cinnamon). It is so perfect. Enjoy!!
Stone Fruit Summer Crisp (Serves 6-8)
1 cup plus 2 tablespoon all-purpose flour
1 cup packed light-brown sugar
1 cup old-fashioned rolled oats (not quick-cooking)
1/2 teaspoon salt
1 1/2 teaspoon cinnamon, divided
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 Tbs. sugar
1 lemon, zested & juiced (optional, but I love the lemon kick)
5 ripe (or semi ripe) peaches, peeled & sliced
3-4 ripe (or semi-ripe) plums, sliced
2 cups fresh blueberries
Preheat oven to 375 degrees. In a large bowl, toss 2 cups of flour, the brown sugar, the oatmeal, 1 tsp cinnamon, salt together.
Add the butter and crumble in your fingers until the butter is mixed in well looking like rough crumbs.
In a separate bowl, add your fruit. Toss together the fruit in the remaining 2 Tbs flour, the 1/2 tsp cinnamon, the lemon juice & zest and the sugar. Layer your fruit in a large baking dish.
Top evenly with the crisp topping. Bake for 40 minutes or until golden brown and bubbling and delicious looking (and when your house smells too intoxicating for you to handle anymore)...mmmmm.......
I let it sit for about 15-20 min before serving so it's not scalding hot. This absolutely needs no other ice cream than a great quality vanilla bean (and maybe a sprinkling of cinnamon). It is so perfect. Enjoy!!
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