Stone Fruit and Berries with Brown Sugar Oat Crisp Topping
A simple berry crisp is one of the most versatile and delicious desserts for entertaining. Once the crisp topping is mastered, the fruits for the filling can be varied according to the season. In late summer when stone fruits are still plentiful, I like to combine nectarines and blueberries or raspberries and peaches. In the fall, swap summer stone fruits in favor of pears and cranberries and add a few pinches of cinnamon and nutmeg. Be warned: you might want to double the crisp topping to freeze half of it for a later date.
Equipment
- Large Oven-Proof Baking Dish or 8 Individual Bakers
Ingredients
- 2 cups rolled oats*
- 1 cup flour*
- ½ cup almond flour
- ¾ cup firmly packed dark brown sugar
- Zest of 1 lemon
- ½ tsp kosher salt, plus more if needed
- 12 Tbsp (1 1/2 sticks) cold, unsalted butter cut into 12 pieces
- 6 nectarines, sliced into wedges (about 6 cups sliced)
- 4 cups fresh blueberries
- ¼ cup cane sugar, or more to taste
- 1 Tbsp cornstarch or instant tapioca
- Creme fraiche or whipped cream for serving
Instructions
- Preheat the oven to 350F.
- To make the crisp topping, mix together the oats, flours, brown sugar, lemon zest, and salt in a large bowl. Add the butter and working quickly, using your fingertips or a pastry blender or fork, cut the butter into small pieces until a crumbly mixture forms. Refrigerate until ready to use.
- Place the sliced stone fruit, berries, cane sugar, and cornstarch in a medium bowl and taste, adding a pinch of salt or more sugar if desired. Toss the fruit gently with your hands to combine the ingredients.
- Pour the fruit into a large baking dish or divide between 8 smaller ramekins. Sprinkle the topping over the fruit in an ever layer.
- Place the baking dish on a parchment-lined sheet pan and cover with a layer of foil. Bake for 30 minutes, then remove the foil and continue baking until the crisp topping is browned and the fruit is bubbling, about 15-25 minutes longer.
- Let cool 20 minutes, then scoop onto plates and serve with creme fraiche.
- *To make this recipe gluten-free, opt for gluten free flour and oats; nothing else needs to be modified for the recipe
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