Summer Fruit Crisp

I stumbled into a really, really delicious dessert last week. I had a box of strawberries, raspberries, and some ripe white peaches left over in the fridge and I wondered how all of them would taste together in a sweet little crumble mixture. The answer: excellent! 

I haven't gone back to try it again, but it worked out well the first time sooo...might as well share! There's no time like the present, right? Plus, I can always come back and tweak the recipe a bit. Try it out and let me know how you liked it! 

Summer Fruit Crisp

 

FRUIT BASE

  • 4 ripe white peaches sliced
  • 1 1/2 - 2  cups of strawberries hulled and sliced
  • 1 cup of raspberries 
  • 1/2 cup of sugar
  • 2 tablespoons of arrowroot powder (or cornstarch)
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla

TOPPING

  • 6 tablespoons of room temp butter cut into small pieces(if using unsalted, add a pinch of salt to the mix)
  • 1 cup of oats 
  • 3/4 cup of brown sugar 
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  1. Pre-heat over to 375. 
  2. Grease deep dish pie plate or 9" casserole dish with butter
  3. Toss fruit with sugar, arrowroot, vanilla, and lemon juice to coat well. Add to greased dish and set aside.
  4. In a separate bowl, mix all dry topping ingredients together. Then use a pie cutter to cut the butter into the mix until ingredients are well mixed and small clumps have formed. (NOTE: This makes a ton of crisp topping). 
  5. Top the fruit base with the topping mixture, spreading evenly. If it seems like a lot of crisp, hold some back or if you're really feeling it, dump it all on, baby! 
  6. Bake crisp for about 25-30 minutes until fruit is bubbling and crisp is golden brown. If you find the fruit is definitely bubbling and crisp is cooked but not golden, broil the top for about 1-2 minutes and it will finish the job beautifully. (NOTE: I placed a sheet of foil underneath the plate incase fruit bubbled over.) 
  7. Let sit for a few minutes before diving in! 

This was first go round so there are a few wonky notes, like broiling the last minute to get the crisp toasty. I know adjustments need to be made, but I enjoyed getting messy with a successful experiment in the kitchen! 

You can pair the crisp with vanilla ice cream, Blue Bell is always my preference. Or you can have it in the morning with plain, coconut or vanilla yogurt and some natural peanut butter drizzled on. It's actually a pretty wonderful way to start the day. 

Give it a try and tell me how you like it in the comments below! 

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