Summer Fruit Crisp
Recipe GLPR57d2a48ba9e3d2
A warm and comforting dessert featuring a mix of fresh summer berries and stone fruits topped with a buttery oat crumble. The fruit filling is sweetened with brown sugar and thickened with cornstarch, while the golden crisp topping combines oats, flour, cinnamon, and butter for a satisfying crunch. Perfect served warm or at room temperature, this classic crisp celebrates the season's best flavors.
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Ingredients
2 cups Mixed berries (such as blueberries, raspberries, or blackberries)
5 medium fruits Fresh stone fruit (plums, peaches, apricots, or nectarines), sliced
1 cup Brown sugar
1 tablespoon Cornstarch
1 teaspoon Fresh lemon juice
2 cups Old-fashioned rolled oats
½ cup All-purpose flour
1½ teaspoons Ground cinnamon
½ teaspoon Salt
¾ cup Unsalted butter, cubed and slightly softened
Directions
Preheat your oven to 375°F. Lightly grease a 9-inch square baking pan with butter or cooking spray.
In a large bowl, combine the sliced stone fruit and mixed berries. Add 1/2 cup of brown sugar, the cornstarch, and lemon juice. Gently toss the fruit until the cornstarch and sugar are evenly distributed and the fruit is well coated. Pour the fruit mixture into the prepared baking pan and spread in an even layer.
In another bowl, combine the rolled oats, all-purpose flour, remaining 1/2 cup brown sugar, ground cinnamon, and salt. Stir together until well blended.
Add the cubed butter to the oat mixture. Using a pastry blender, two forks, or your fingertips, work the butter into the dry mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
Sprinkle the oat topping evenly over the fruit layer, distributing it in an even coating without pressing it down.
Bake for 40 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges of the pan.
Remove from the oven and let cool for a few minutes. Serve warm or at room temperature.
