Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.
Recipe information
Yield
8 Servings
Ingredients
Oat Topping
⅓
cup all-purpose flour
¼
cup (packed) light brown sugar
½
teaspoon kosher salt
1
cup old-fashioned oats, divided
½
cup (1 stick) chilled unsalted butter, cut into pieces
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 fresh lemon, lime, or orange juice
Pinch of kosher salt
Need to make a substitution?
Preparation
Oat Topping
Step 1
Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.
Assembly
Step 2
Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.
Step 3
Transfer mixture to a 2.5-qt. baking dish. Scatter oat topping over, place 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.
Nutrition Per Serving
Calories (kcal) 320 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 54 Dietary Fiber (g) 3 Total Sugars (g) 40 Protein (g) 3 Sodium (mg) 150