Sensational Summer Fruit Crisp
By: Leah Rodrigues
Published: July 11, 2012

This sensational summer fruit crisp is a crowd-pleasing dessert.  Sliced fruit is tossed with sugar and topped with a flour and butter mixture before being baked.  In the oven, the fruit begins to soften and release its juices while the topping because golden brown and crispy.  You can use whatever fruit is available in your farmer's market for this recipe.  A combination of plums, nectarines, and berries are absolutely delicious.  Serve this summer fruit crisp with vanilla ice cream and freshly whipped cream.
Summer Fruit Crisp
Ingredients:



6 cups summer fruit*, washed and de-seeded but un-peeled, and cut into 2" pieces
1 cup unbleached all-purpose flour
1 cup Demerara or Turbinado sugar
2 teaspoons fresh ground nutmeg (or cinnamon)
1 Grated zest of organic lemon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
 
Directions:

  
  
 
 
 



Pre-heat oven to 400° F.


   
Lightly grease with butter a 9-inch cake pan, Pyrex or ceramic baking dish.


   
Fill the dish with the fruit, arranged in one big layer, up to the top.


   
In a bowl, mix the flour, sugar, nutmeg (or cinnamon) and lemon zest with your hands. Now start "massaging" in the butter until the mixture resembles coarse meal.


   
Sprinkle the topping mixture evenly over the baking dish filled with the fruit, making sure all of the surface is covered, including the edges.


   
Bake about 30-35 minutes, or until the top is golden brown and the fruit is tender and bubbling.


   
Serve warm with - or without - ice cream.

Pre-heat oven to 400° F.


     
Lightly grease with butter a 9-inch cake pan, Pyrex or ceramic baking dish.


     
Fill the dish with the fruit, arranged in one big layer, up to the top.


     
In a bowl, mix the flour, sugar, nutmeg (or cinnamon) and lemon zest with your hands. Now start "massaging" in the butter until the mixture resembles coarse meal.


     
Sprinkle the topping mixture evenly over the baking dish filled with the fruit, making sure all of the surface is covered, including the edges.


     
Bake about 30-35 minutes, or until the top is golden brown and the fruit is tender and bubbling.


     
Serve warm with - or without - ice cream.