Summer Fruit Crisp
Hands-on time:
10 mins. to 15 mins.
Baking time:
40 mins. to 50 mins.
Total time:
50 mins. to 1 hrs 5 mins.
- 9
Ingredients
- Filling
- 4 to 5 * 4 to 5 cups sliced peaches, fresh or frozen
- 1 to 2 * 1 to 2 cups fresh or frozen berries: raspberries, blueberries, blackberries, or chopped strawberries
- 2 1/2 * 2 1/2 tablespoons Instant ClearJel or 1/3 cup Unbleached All-Purpose Flour
- 1 1/4 * 1 1/4 cups granulated sugar
- 1/4 * 1/4 teaspoon salt
- 2 * 2 tablespoons freshly squeezed lemon juice
- 1/4 to 1/2 * 1/4 to 1/2 teaspoon almond extract, to taste
- Topping
- 3/4 * 3/4 cup brown sugar
- 3/4 * 3/4 cup Unbleached All-Purpose Flour
- 1/2 * 1/2 cup rolled oats
- 1/2 * 1/2 cup chopped pecans or walnuts
- 1/4 * 1/4 teaspoon salt
- 1 * 1 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon ground nutmeg
- 1/2 * 1/2 cup softened butter
Preparation
Step 1
1) Preheat your oven to 350F. Heavily grease or butter a 9" x 9" pan or similar-sized casserole dish.
2) Whisk the flour or ClearJel with the sugar and salt.
3) Toss the dry mixture with the peaches and lemon juice, and spoon into the prepared pan.
4) Sprinkle the berries on top.
5) Make the topping by combining the brown sugar, flour, oats, nuts, and spices, then mixing in the soft butter until the mixture is crumbly.
6) Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.
7) Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.