2 tablespoons oat flour or unbleached all-purpose flour
juice from half a lemon
For the crisp topping:
1 cup rolled oats
½ cup oat flour or unbleached all-purpose flour
½ cup brown sugar, packed
1 teaspoon teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon kosher salt
½ cup of butter, chilled and cut into cubes
¼ cup chopped walnuts
¼ cup chopped pecans
For serving:
vanilla ice cream
Takes ,
serves 8.
Instructions
Preheat the oven to 350˚ F. Grease an 8 x 11-inch casserole dish.
Prepare fruit: Split fruit and discard stones. Slice fruit, place into a medium bowl and toss together. Sprinkle with sugar and flour, then add lemon juice. Toss thoroughly to coat.
Prepare topping: Stir flour, spices and salt together in a small bowl. Spill oats, sugar and dry mix into a medium bowl and stir together. Add cubes of butter. Using your fingers, rub mixture together until blended and crumbly. Add nuts, gently working them into the crisp topping mixture.
Assemble fruit crisp: Spill the fruit mixture into baking dish, spreading it out in an even layer. Scatter the topping over the fruit mixture.
Bake: Transfer to oven and bake for 30 minutes or until the fruit is soft and bubbling, and the topping is golden and crunchy.
Serve warm with ice cream or whipped cream.
Fruit Crisp
Ingredients
For the fruit:
7 cups assorted tender fruit, pitted and sliced
½ cup granulated sugar
2 tablespoons oat flour or unbleached all-purpose flour
juice from half a lemon
For the crisp topping:
1 cup rolled oats
½ cup oat flour or unbleached all-purpose flour
½ cup brown sugar, packed
1 teaspoon teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon kosher salt
½ cup of butter, chilled and cut into cubes
¼ cup chopped walnuts
¼ cup chopped pecans
For serving:
vanilla ice cream
Directions
Preheat the oven to 350˚ F. Grease an 8 x 11-inch casserole dish.
Prepare fruit: Split fruit and discard stones. Slice fruit, place into a medium bowl and toss together. Sprinkle with sugar and flour, then add lemon juice. Toss thoroughly to coat.
Prepare topping: Stir flour, spices and salt together in a small bowl. Spill oats, sugar and dry mix into a medium bowl and stir together. Add cubes of butter. Using your fingers, rub mixture together until blended and crumbly. Add nuts, gently working them into the crisp topping mixture.
Assemble fruit crisp: Spill the fruit mixture into baking dish, spreading it out in an even layer. Scatter the topping over the fruit mixture.
Bake: Transfer to oven and bake for 30 minutes or until the fruit is soft and bubbling, and the topping is golden and crunchy.
Serve warm with ice cream or whipped cream.
Fruit Crisp
5 / 5. 1
Fresh Ontario peaches, nectarines and plums tossed with sugar and lemon juice, baked under a buttery, crisp topping of oats, nuts and fragrant spices…
Calling all dessert lovers: this is the best FRESH FRUIT CRISP out there!
We have to give credit where credit is due for this delicious dessert recipe, with a big shoutout to our friends at Ontario Tender Fruit. For all our U.S. readers, this refers to what you know as “stone fruit”. Tender fruit is an agricultural and culinary term, primarily used in Canada, for delicate, thin-skinned stone fruits and similar crops that have soft flesh and a high water content. Within this category are peaches, plums, nectarines, apricots, cherries, and juicy pears. We used Ontario’s finest tender fruit for this FRESH FRUIT CRISP recipe. Fingers crossed you can too.
Another thing we want to clarify off the top, and we get asked this often: “What’s the difference between a cobbler, crumble, and crisp?” So glad you asked! Here you go:
Cobbler – Resembles a cobblestone street where the bubbling fruit mixture is topped with dropped dollops of bread-like topping similar to biscuit dough, scones, or pie crust.
Crumble – Fruit mixture topped with a soft-textured tender crumb layer (as opposed to a crunchy one), like a basic streusel made of butter, flour, and sugar.
Crisp – The same bubbly fruit layer, but this variation is noticeably crunchy. The topping still contains butter, sugar, and flour, but oats are added into the mix, and sometimes (spoiler alert!) nuts too. Crisps are crunchy and, well, crisp.
‘Nuff with the preamble. Here are some tips on making a FRESH FRUIT CRISP:
INGREDIENTS
Though there are two components to making a crisp, the fresh fruit and the topping, we’ve assembled all of the ingredients in one photo. One thing we love about this recipe is that since the ingredients are all readily available, you’ll be able to make it on repeat, as requested. The butter, granulated sugar, dark brown sugar, rolled oats, cinnamon, ground ginger, ground coriander, and lemon juice are all standard fare. The ones to keep in mind when shopping: oat flour, used instead of cornstarch, the fresh fruit, walnuts, and pecans.
FRESH FRUIT
About that fresh fruit. Though we crafted this recipe using peaches, nectarines and plums, please remember other tender fruits (and other fruits altogether) will work too. Soon as you take that first bite, you’ll be like us, wondering if you can make a FRESH FRUIT CRISP using apricots and cherries, or just pears and peaches, or apples, or how about berries? Honestly, the possibilities are endless. One of our other favourite combinations is featured in this STRAWBERRY-RHUBARB CRISP recipe. The trick here is to use the fresh fruit that’s in season. You can’t go wrong.
Preparing the fruit for this recipe could not be easier. Remembering that the fruit is tender and does have a tendency to bruise easily, we’re keeping things simple. After rinsing the fruit, cut it in half, drawing your knife through the flesh from the cap all the way around. Then hold the fruit between your palms and twist gently to pull it open. Gently coax the pit or stone away, then thinly slice the fruit. One additional thing I did in this recipe: take a moment to admire the vibrant colour combination of the peaches, plums and nectarines. Beautiful.
CRISP TOPPING
Making the topping for this homemade crisp recipe is also simple. For best results, bring the butter to room temperature before you begin. Then you’ll need oat flour, rolled oats, and dark brown sugar. I needed to open a fresh bag of brown sugar when we went to prepare this crisp and marvelled at the soft texture and rich aroma of the molasses, which delivers so much of the caramel flavour when the fruit bakes. LOVE!
The other components for this topping are the grated spices. We added cinnamon, ginger and coriander, all of which pair well with the fruit. Other spices that will work include cardamom, allspice, cloves and nutmeg. A good rule of thumb for a crisp is to keep the spice quantity to two teaspoons total. In addition, don’t add more than 1/4 teaspoon of cloves or nutmeg, as these two spices are quite pungent. Less is more.
To craft the topping, rub the butter into the oats, flour, sugar, and spices in a large bowl. You’ll see how easy this step is in the VIDEO attached to this post. We did it by hand, but you can use a wooden spoon if you’d rather. Our final little upgrade is to include nuts in our crisp topping. The walnuts and pecans add a—you guessed it—pleasant nuttiness to the mixture. We also adore even more crunchy crispiness.
ASSEMBLING
You’re going to love this. Ready? Butter an 8 x 11-inch glass casserole dish. Toss the fruit with the sugar, flour and lemon juice then pour it into the dish. After smoothing out the layer of tender fruit, sprinkle the dish evenly with the crumb topping. There’s your lightbulb moment: this dessert is quick and easy to make. Sure is!
HOW TO BAKE A CRISP
No special instructions or recipe-specific cooking instructions for this baked dessert recipe. We transfer the casserole dish to the oven and bake for 30 minutes. The fruit gets all hot and bubbly as it bakes while the crisp topping kind melts a bit and then crisps up to a pleasing golden brown. Your kitchen will smell scrumptious by the time it’s done.
SERVE
Though we could have served this dessert with fresh whipped cream, we opted instead for à la mode: a heaping scoop of premium vanilla ice cream. À la mode means “fashionable” or “in vogue,” and trust us, when that ice cream starts melting and dribbling into the warm fruit, everyone will be scrambling to take pics.
PIN IT!
Before you go to make this fresh FRUIT CRISP, we ask one favour: SHARE! Please PIN it to a favourite weekend baking or dessert board on Pinterest. After that, send some love our way and please subscribe to our monthly newsletter HERE, where we share our top recipes and give a sneak peek at upcoming posts. You’ll also receive Gather, our mid-month missive focused on ideas to entertain family and friends.
Need a delicious dessert in a hurry? This fresh FRUIT CRISP is it!
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Ingredients
For the fruit:
7 cups assorted tender fruit, pitted and sliced
½ cup granulated sugar
2 tablespoons oat flour or unbleached all-purpose flour
juice from half a lemon
For the crisp topping:
1 cup rolled oats
½ cup oat flour or unbleached all-purpose flour
½ cup brown sugar, packed
1 teaspoon teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon kosher salt
½ cup of butter, chilled and cut into cubes
¼ cup chopped walnuts
¼ cup chopped pecans
For serving:
vanilla ice cream
Directions
Preheat the oven to 350˚ F. Grease an 8 x 11-inch casserole dish.
Prepare fruit: Split fruit and discard stones. Slice fruit, place into a medium bowl and toss together. Sprinkle with sugar and flour, then add lemon juice. Toss thoroughly to coat.
Prepare topping: Stir flour, spices and salt together in a small bowl. Spill oats, sugar and dry mix into a medium bowl and stir together. Add cubes of butter. Using your fingers, rub mixture together until blended and crumbly. Add nuts, gently working them into the crisp topping mixture.
Assemble fruit crisp: Spill the fruit mixture into baking dish, spreading it out in an even layer. Scatter the topping over the fruit mixture.
Bake: Transfer to oven and bake for 30 minutes or until the fruit is soft and bubbling, and the topping is golden and crunchy.
Until Thanksgiving
