Summer Fruit Crisp Recipes

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SUMMER FRUIT CRISP



Summer Fruit Crisp image

Provided by Christine Muhlke

Categories     dinner, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

11 tablespoons unsalted butter, plus extra for greasing dish
1 3/4 cups all-purpose flour
2/3 cup brown sugar
1 tablespoon, plus 1 teaspoon, granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup almonds, roughly chopped
4 to 4 1/2 pounds nectarines
1 to 1 1/2 pints raspberries, blackberries or blueberries
1/3 cup sugar
2 tablespoons flour

Steps:

  • cut the butter into 1/2-inch chunks and freeze for a half-hour.
  • In a food processor, mix the dry ingredients (except the almonds) together, then add the butter. Mix until the butter forms roughly pea-size chunks. Add the almonds and mix until incorporated. Refrigerate until ready to use.
  • preheat the oven to 375 degrees. Butter a 4-quart gratin or casserole dish. Wash and peel the nectarines and slice 1/4-inch thick. Mix together the nectarines, berries, sugar and flour. Pour into a casserole and spread the topping evenly over the fruit.
  • Bake the crisp for 45 minutes to an hour or until juices are bubbling over at the edges. To test, stick a knife into the middle of the crisp; if you feel resistance but the topping is dark, loosely cover with foil and bake a little longer.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 21 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 122 milligrams, Sugar 35 grams, TransFat 1 gram

THE CRUNCHIEST SUMMER FRUIT CRUMBLE



The Crunchiest Summer Fruit Crumble image

The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.

Provided by Melissa Clark

Categories     easy, cookies and bars, pies and tarts, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/2 cup/50 grams rolled oats
1/3 cup/75 grams light or dark brown sugar
1/3 cup/65 grams granulated sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom, ginger or allspice, or use lemon zest
1/2 cup/115 grams unsalted butter (1 stick), melted and cooled
2 to 5 tablespoon light brown sugar (or granulated sugar), depending on the sweetness of the fruit
2 tablespoons cornstarch
8 cups mixed berries (fresh or frozen), or cubed peaches, plums, nectarines, apricots, or pitted sweet cherries (or a combination)
Ice cream or whipped cream, for serving

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
  • Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
  • Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
  • Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

SUMMER FRUIT CRISP



Summer Fruit Crisp image

Bake up a juicy summer fruit dessert with a sweet and crunchy topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 6

Number Of Ingredients 7

6 medium red or purple plums, sliced (about 5 cups)
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup crushed gingersnap cookie crumbs (about 15 cookies)
1/2 cup chopped walnuts
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, 1/2 cup of the sugar and the cornstarch until combined. Spread in baking dish.
  • In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture.
  • Bake 45 to 55 minutes or until mixture is hot and bubbly and topping is lightly browned. Serve warm.

Nutrition Facts : Calories 410, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 44 g, TransFat 1 g

SUMMER FRUIT CRISP



Summer Fruit Crisp image

This recipe is infinitely adaptable-swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

Categories     Fruit     Dessert     Kid-Friendly     High Fiber     Healthy     Oatmeal     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

Oat Topping:
3/4 cup oldfashioned oats+ 1/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1 stick cut-up chilled unsalted butter
Assembly:
8 cups sliced stone fruit, berries, or pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon, lime, or orange zest
2 tablespoons lemon, lime, or orange juice
1 pinch of kosher salt
The crumble:
unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds
The filling:
Small amount of grated peeled ginger
Lemon thyme, or a pinch of cinnamon

Steps:

  • Oat Topping:
  • 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.
  • Assembly:
  • 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.
  • The crumble:
  • 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.
  • The filling:
  • Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.

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  • Heat the oven to 350 Prepare a large pie dish (9.5") or other oven-safe baking dish by smearing a little butter, light olive oil or baking spray on the inside to prevent sticking. You'll also need a large baking sheet to set the finished crisp on before you put it in the oven in case it bubbles over. Place all the fruit in a large bowl and add the vanilla, flour, sugar, lemon zest and juice. Toss together gently with a large wooden spoon.Place the fruit mixture into the baking dish, and sprinkle with 2 1/2 cups of the crumb topping. Bake as directed.
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