Summer Fruit Crisp

Ingredients

• •¾ cup oldfashioned oats
• •½ cup all-purpose flour
• •¼ cup light brown sugar
• •½ teaspoon kosher salt
• •1 stick unsalted butter
• •8 cups stone fruit
• •1 cup sugar
• •2 tablespoons cornstarch
• •1 teaspoon citrus zest
• •2 tablespoons citrus juice
• •1 pinch kosher salt
• •¼ cup nuts or seeds
• •1 teaspoon ginger
• •1 teaspoon lemon thyme
• •1 pinch cinnamon

Cooking Instructions

1. 1.

   Pulse 3/4 cup oldfashioned oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon kosher salt in a food processor to blend. Pulse in 1 stick cut-up chilled unsalted butter until no dry spots remain. Transfer to a bowl and work in 1/4 cup old-fashioned oats with your fingers.

   10 min

2. 2.

   Toss 8 cups sliced stone fruit, berries, or pitted cherries with 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon finely grated lemon, lime, or orange zest, 2 tablespoons lemon, lime, or orange juice, and a pinch of kosher salt. Transfer mixture to a 1 1/2 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.

   70 min

3. 3.

   Try swapping in unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds at the end for all or part of the 1/4 cup of oats.

   5 min

4. 4.

   Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.

   5 min