Mix & Match Summer Fruit Crisp

Summer Fruit Crisp

The filling:

  • 8 cups sliced stone fruit, berries, pitted cherries, blueberries, half each strawberries and sliced rhubarb
  • 1/2 to 1 cup sugar or coconut sugar (depending on sweetness of fruit)
  • 2-3 Tbls. quick cook tapioca (do you like runny/juicy or thick/pudding-like?)
  • Juice and zest of 1 orange or 2 lemons or 3 limes
  • 1 pinch of sea salt

Optional:

  • Small amount of grated peeled ginger or 1/2 tsp. powdered ginger
  • 1 tsp. minced lemon thyme, basil or lemon verbena
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg - peaches
  • 1/2 tsp. almond extract - peaches
  • 1/2 tsp. cardamon pods crushed with a spoon of sugar - strawberry rhubarb

Preheat oven to 375˚ In a small bowl, mix the sugar, salt, tapioca and spices if using. In a large bowl, toss the fruit with the sugar mixture. Blend the citrus juice, rind and extract or herbs if using, together and then pour over fruit. Toss. Transfer mixture to a 9x13-inch gratin dish that has been lightly buttered. Place dish on a foil or parchment lined cookie sheet with edges. 

Make your topping of choice and sprinkle over crisp squeezing clumps in your hands to create “chunks”. Bake until fruit juices are bubbling and topping is golden brown, 50–70 minutes. If the topping gets too brown, tent it loosely with foil. Transfer to a wire rack and let cool for at least one hour.

Granola Topping:

  • 1 cup all-purpose flour*
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 tsp. optional ginger, cinnamon, etc. (whatever is used in the fruit portion of the recipe)
  • 1 stick (4 ounces) unsalted butter, melted and cooled
  • 2 cups granola without dried fruit

In a bowl, whisk the flour with the brown sugar, baking powder, spices if using, and salt. Stir in the granola and butter. Using your hands, toss the mixture to blend the butter into the dry ingredients. 

Oat Topping:

  • 2 cups old fashioned oats
  • 1/2 cup all-purpose flour*
  • 1/2 cup packed brown sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. optional ginger, cinnamon, etc. (whatever is used in the fruit 
  •   portion of the recipe)
  • 1 stick (4 oz) unsalted butter, melted and cooled
  • Optional: 1/2 cup unsweetened coconut flakes, sliced almonds or chopped pecans

In a bowl, whisk the flour with the brown sugar, baking powder, spices if using and salt. Stir in the oats, nuts and butter. Using your hands, toss the mixture to blend the butter into the dry ingredients.

*almond flour, spelt, buckwheat or a small amount (1/4 cup) rye can be blended or substituted for AP flour.