08/08/2018 Summer Fruit Crisp

Summer Fruit Crisp

Recipe Courtesy of Cindy Schumacher

Oat topping:
1 cup old fashioned oats, divided ½ tsp kosher salt
1/3 cup all-purpose flour           
¼ cup light brown sugar, packed
½ cup chilled unsalted butter

8 cups sliced stone fruit, berries, or pitted cherries  
1 cup sugar                                                  
2 Tbsp. cornstarch                                       
1 tsp. finely grated lemon, lime or orange zest
2 Tbsp. lemon, lime or orange juice
Pinch of kosher salt

For topping, pulse ¾ cup old fashioned oats, 1/3 cup all-purpose flour, ¼ cup light brown sugar and ½ tsp kosher salt in a food processer to blend. Pulse in 1 stick cut-up chilled unsalted butter until no dry spots remain. Transfer to a bowl and work in ¼ cup old fashioned oats with your fingers.

Toss fruit layer ingredients together and transfer to a 1 ½ quart baking dish, scatter oat topping over mixture, place on a baking sheet, and bake at 375 until fruit juices are bubbling and topping is golden brown, 60-70 minutes. Transfer to a wire rack and let cool 1 hour.

Options for the crumble are to swap unsweetened coconut flakes, sliced almonds, chopped pecans or sunflower seeds at the end for all or part of the ¼ cup of oats.