Summer Fruit Crisp
By: Amelia from Z T...
Published: Tuesday, August 31, 2010 - 9:33am

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
Apricots, nectarines, plums, figs,





Preparation

1 Pre-heat oven to 400° F. 2 Lightly grease with butter a 9-inch cake pan, Pyrex or ceramic baking dish. 3 Fill the dish with the fruit, arranged in one big layer, up to the top. 4 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. 5 Sprinkle the topping mixture evenly over the baking dish filled with the fruit, making sure all of the surface is covered, including the edges. 6 Bake about 30-35 minutes, or until the top is golden brown and the fruit is tender and bubbling. 7 Serve warm with - or without - ice cream. 








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Preparation

 1  Pre-heat oven to 400° F.  2  Lightly grease with butter a 9-inch cake pan, Pyrex or ceramic baking dish.  3  Fill the dish with the fruit, arranged in one big layer, up to the top.  4  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.  5  Sprinkle the topping mixture evenly over the baking dish filled with the fruit, making sure all of the surface is covered, including the edges.  6  Bake about 30-35 minutes, or until the top is golden brown and the fruit is tender and bubbling.  7  Serve warm with - or without - ice cream.

About


While I was on the sailboat in Italy we would stop daily on the islands to pick fresh fruit, vegetables and fish. One of the days my mother brought in a box of summer fruits, just picked from the tree: apricots, nectarines, plums, figs, and peaches. I did not have cup measures nor a scale to measure ingredients for a dessert so I immediately thought of the easiest sweet thing I could bake... summer crisp!!! I used roughly one glass of flour, one glass of sugar, some grated nutmeg (there was no cinnamon on board), the grated zest of a Sicilian lemon, and butter, of course, to make the crisp topping, then roughly chopped up all the fruit I had on hand and baked on high. So easy. Everyone loved it. It was gone as soon as it was served. The texture was a mix of crispy and soft, as the fruit had baked and all the juices had oozed out making a caramely thick sauce. The taste was sweet and tart at the same time. The perfect dessert, with a mixture of contrasting sensation on the taste buds. I had no ice-cream on hand but I imagine a scoop of cinnamon, vanilla, caramel or almond ice-cream would make my mouth go u-haaa!!!