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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Fried Pickles with Spicy Mayo

It's a southern thing, what can I say.  One of my favorite restaurants in Atlanta is Flip, a burger joint owned by Top Chef winner, Richard Blais.  They make a terrific fried pickle.  Here they use kosher.  At Flip they use bread and butter pickles.  You decide.  I love the spice in the sauce...This recipe is from Bon Appetit magazine.  Serves 4-6 as an appetizer.  

Ingredients

• 1/2 cup mayonnaise
• 1 1/2 teaspoons Sriracha
• 1 teaspoon fresh lemon juice
• 1/2 garlic clove, mashed to a paste
• Kosher salt
• 2 cups grapeseed or vegetable oil
• 3/4 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 3/4 cup (or more) seltzer water or club soda
• 3 cucumber pickles, cut into 1/4-inch-thick rounds and patted dry

Special Equipment

• A deep-fry thermometer

Preparation

• Whisk mayonnaise, Sriracha, lemon juice, and garlic in a small bowl; season with salt.
• Pour grapeseed oil into a medium heavy saucepan; fit with deep-fry thermometer. Heat over medium heat until thermometer registers 350°.
• Whisk flour, cornstarch, and baking powder in a medium bowl. Whisk in 3/4 cup seltzer water. Whisk in more seltzer, if needed, until batter is the consistency of heavy cream.
• Working in batches, coat pickle slices with batter, letting excess drip off, and add to oil one by one (to prevent them from sticking to one another). Fry, turning halfway through, until golden brown and crisp on both sides, about 3 minutes per batch.
• Using a slotted spoon, transfer to a paper towel-lined plate. Serve with spicy mayo.