The best summer desserts to me take advantage of summer’s bountiful ripe berries and stone fruits and are not too fussy. This one is easy enough to pull together for any occasion, anywhere, even (preferably) at a little rustic cottage. Roll up your sleeves and combine your favorite summer fruit with a simple oat topping. The oven’s magic will turn the fruit jammy and aromatic and the topping crisp; what could be more perfect on a summer evening? It’s delicious served with a scoop of ice cream but is lovely as is, especially if shared with good friends & family. Enjoy!
Summer Fruit Crisp
Adapted from this Bon Appetit recipe (I used half the amount of fruit to fit in a square 8″ x 8″ baking dish, but kept the oat topping proportions)
- 2 cups pitted cherries
- 2 nectarines, sliced into about 16 slices each nectariine
- 1 cup blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Pinch of kosher salt
- butter or oil for baking dish
- ⅓ cup all-purpose flour
- ¼ cup (packed) light brown sugar
- ½ teaspoon kosher salt
- 1 cup old-fashioned oats
- ½ cup (1 stick) chilled unsalted butter, cut into small cubes
- Preheat oven to 375 F/ 190 C. Toss fruit with sugar, cornstarch, zest, juice, and salt.
- Pour fruit mixture into a square 8″ x 8″ buttered baking dish.
- Combine the dry ingredients for the oat topping, whisking well to combine. Add the cubed butter and use clean hands to incorporate.
- Scatter oat topping over the fruit, place the dish on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.