Summer Fruit Crisp
A bubbling fruit crisp, topped with soft-crunchy, cinnamon-scented streusel ? what a great destination for summer's special fruits and berries! Add ice cream if you like, but it's delicious just as it comes out of the oven, in all its fruity simplicity.
Read our blog about this crisp, with additional photos, at Bakers' Banter.
Filling
- 4 to 5 cups sliced peaches, fresh or frozen
- 1 to 2 cups fresh or frozen berries: raspberries, blueberries, blackberries, or chopped strawberries
- 2 1/2 tablespoons Instant ClearJel or 1/3 cup King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 1/4 to 1/2 teaspoon almond extract, to taste
Topping
- 3/4 cup brown sugar
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans or walnuts
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup softened butter
Directions
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1) Preheat your oven to 350°F. Heavily grease or butter a 9" x 9" pan or similar-sized casserole dish. |
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2) Whisk the flour or ClearJel with the sugar and salt. |
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Yield: 9 to 12 servings. |
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 40 mins. to 50 mins.
- Total time:
- 50 mins. to 1 hrs 5 mins.
- Yield:
- about 9 to 12 servings
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- Recipe comments (9) »
Reviews
09/08/2009
This was a huge hit at a recent party. I agree with other reviewers that it is very sweet, but no complaints from anyone who ate it! I modified it for a friend with lots of food allergies--left out the nuts, used Earth Balance in place of butter, and gluten free flours in place of the all purpose flour. I chose this recipe to try because it looked like it would adapt well to these changes, and it turned out great! I used peaches, strawberries, and blueberries, all picked locally and frozen this summer. Yum!
08/21/2009
I made this as directed using walnuts in the topping. It was easy and delicious. I agree that, for the fruit I used anyway, there was way too much sugar in the filling. I'd use less next time.
08/04/2009
My son made this and it turned out perfect. He used the pie filling enhancer (from King Arthur, of course) and fresh peaches. We really liked the almond extract in it. We didn't think it was too sweet. Great recipe - we'll be making it often.
07/26/2009
Tried this with first peaches from my tree, made up a couple to freeze and one to eat. (peaches got away from me this year!) by far best crisp, crumble, betty what ever we decide to call it is best EVER!! Never though this would come from my lips, but even better than Mom's. I used the Cleargel--Great stuff!
07/19/2009
Great summer dessert. I used fresh peaches, blueberries and strawberries - a pretty blend of colors, and used cornstarch in place of the flour in the filling. Even though I baked it in a round 11 inch X 2" heavy ceramic dish for an hour, the top never did get really crisp. Nevertheless, it was still very good. Depending the type of baking dish you use, don't be surprised if you need to bake it 5-10 minutes longer for the juices to turn clear and the top to get crisp. For those who thought it was too sweet, here is what I noticed. I tried the crisp not long after it came out of the oven with some whipped cream and thought it was way too sweet. and made a note to cut down on the sugar the next time I made it. However, the following morning I tired it cold, right out of the fridge, and I thought it was perfect! So, you might reduce the amount of sugar, if you plan to serve it warm with vanilla ice cream, or use the amount of sugar the recipe calls for, if you plan to serve it cold. To me, the crisp was even better cold than warm.
07/14/2009
I cut the sugar in half, both in the fruit and on the topping. It was wonderful! I appreciate the tip from a previous reviewer. I used peaches and blueberries. We thought it was better cold the second day for breakfast, though also good warm right out of the oven. The topping kept it's crunch in the refrigerator overnight, and the fruit flavor was delicious but not too sweet.
07/11/2009
Waaaaaaaayyyyy too sweet. The sugar in the filling and in the topping completely overwhelm the natural flavor of the fruit. If I was to bother with this recipe again, I'd cut back to 1/2 c sugar in the filling and halve the entire topping portion. I love my sugar as much as the next baker, but this was complete overkill. Not up to the usual KAF standards.
Sorry that it was not "just right" for you. You certainly can adjust the sugar level to your preference. MJR @ KAF
07/09/2009
Love it, love it, love it! SO refreshing! This bakes up so nicely EVERY TIME! I found the recipe last year, and have since made it at least 10 times! It's always a big hit at get-togethers! It doesn't hurt to serve it warm w/ a small scoop of vanilla ice-cream either! Thanks KingArthur! Love it!
07/09/2009
This came out very nicely. I used (thawed) frozen fruit: 4 c peaches, 1 c strawberries and 1 c blueberries. The peaches are very juicy so I used the larger amount of flour to thicken, and it came out a little too pudding-like. But the topping was perfect: crunchy and golden on top and melded with the fruit juices underneath. My only gripe: it took much longer to bake than the recipe specified: about an hour and fifteen minutes before the top was browned to my liking. I baked it in a heavy stoneware dish like the one pictured; maybe next time I'll use a lighter pan.
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