Summer Fruit Crisp

My research PI asked me for ideas on desserts for the lab outing since he knows I bake a lot, and wanted something healthier than s’mores, the traditional lab outing dessert. With my love of fruit, I suggested a summer crisp. He’s into good food (who else uses fancy chocolates for s’mores?) and we decided on this recipe from Epicurious.

In his daughter’s incredibly fancy summer house kitchen and with my cooking assistants, I felt like such an Iron Chef!

It’s a little hard to recall the exact proportions since I quadruple batched the amount and kinda made it up as I went, but it’s something like this:

6-8 cups blueberries, blackberries, peaches
1/8 cup sugar
1/4 cup all-purpose flour

Crisp topping:
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 sugar
Pinch of salt
1/4 cup cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.

Gently combine the fruits with the sugar, flour and cinnamon; place in the prepared pie plate.

Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the fruit

Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

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