Summer Fruit Crisp Recipe

8

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

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.