Summer Fruit Crisp

This is one easy recipe to be able to enjoy the fruits of the summer...Serves 8

INGREDIENTS

OAT TOPPING

• ⅓ cup all-purpose flour
• ¼ cup (packed) light brown sugar
• ½ teaspoon kosher salt
• 1 cup old-fashioned oats, divided
• ½ cup (1 stick) chilled unsalted butter, cut into pieces

ASSEMBLY

• 8 cups sliced stone fruit, berries, or pitted cherries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon finely grated lemon, lime, or orange zest
• 2 tablespoons fresh lemon, lime, or orange juice
• Pinch of kosher salt

• OAT TOPPING

  • Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.

  ASSEMBLY

  • Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.
  • Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.

  RECIPE BY Alison Roman

  PHOTOGRAPH BY Christopher Testani
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