Summer Fruit Crisp

By ezunich

Ingredients

• all-purpose flour
• (packed) light brown sugar
• kosher salt
• old-fashioned oats, divided
• (1 stick) chilled unsalted butter, cut into pieces
• sliced stone fruit, berries, or pitted cherries
• sugar
• cornstarch
• finely grated lemon, lime, or orange zest
• fresh lemon, lime, or orange juice
• Pinch of kosher salt

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.

Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.

Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.