Any Fruit Crisp

Personally, my favorite fruit is my friend Taylor who just so happens to make his famous fruit crisp all summer-long on Fire Island. It’s one of the easiest and most delicious ways to inhale seasonal fruit as a dessert, and the best part is that no fruit is the wrong fruit with a crisp. Recently, I used Taylor’s recipe with peaches and blueberries, and it was unreal. He’s allowed me to share the recipe with you guys today, so let’s all say “thanks, Taylor!”


WHAT YOU'LL NEED:


Topping:

1 cup flour*

½ cup regular sugar

¾ cup dark brown sugar

1 cup oatmeal

1 stick of salted butter (unsalted also works, just throw in a pinch of salt)


Filling:

Zest of 1 lemon (or orange or lime)

Juice of 1 lemon (or orange or lime)

¼ to ½ cup sugar, depending on how naturally sweet your fruit is

2 tablespoons flour*

Fruit: You need enough fruit to fill your baking dish, so just eyeball it. This recipe is very laid back in terms of how much fruit and what kind of baking dish you use. Frozen fruit works perfectly here, just defrost fruit before starting the recipe.


Some ideas for fruit combos!

-Mixed berries

-Peach and raspberry

-Nectarine and blueberry

-Stone fruit with thyme

-Straight up blueberry

-Strawberry rhubarb

-Apple cinnamon

-Cranberry apple cinnamon


WHAT YOU'LL DO:


Combine the fruit with the lemon zest, lemon juice, ¼-½ cup sugars, and 2 tablespoons of flour. Once coated, place fruit into your buttered baking dish.


Combine 1 cup flour, both sugars (½ cup regular, ¾ cup brown), and 1 cup oatmeal with your hands. Cut the stick of butter into small squares, and use your hands to incorporate butter into the dry mixture. Make clumps of topping mixture with your hands, and place clumps on top of fruit mixture until your fruit is mostly covered.


You may have extra topping if your baking dish is too small, and that’s ok! Save it in the fridge and use it for another crisp or a cute little mini crisp!


Bake your crisp at 350º for about an hour (or longer for crispier).


Once it's done, I like to let mine cool a bit which allows the juices to settle. Serve it up with greek yogurt and honey on top or go all in with a scoop of ice cream fresh out of the oven!


Crisp can be made ahead, same day, and reheated in the oven. Just be sure to pull your crisp out a few minutes before the timer’s done as it will get a little more browned when reheated.


*Gluten free All-Purpose 1:1 flour can be used.


Make it step-by-step with me below!




LET'S DO THIS ONE STEP AT A TIME:

1. Prepare your fruit.

2. Place whole and chopped fruit in a bowl.

3. Zest and juice one lemon (or orange or lime).

4. Add zest and juice to bowl with fruit.

5. Add ¼ to ½ cup sugar, depending on how naturally sweet your fruit is and 2 tablespoons flour.

6. Combine until fruit is evenly coated.

7. Butter your baking dish.

8. Add fruit mixture to your baking dish and set aside.

9. In another bowl, add 1 cups flour, ½ cup regular sugar, ¾ cup dark brown sugar and 1 cup oatmeal.

10. Combine with your hands.

11. Cut stick of butter into cubes and add to bowl.

12. Using your hands, incorporate butter into dry ingredients. You should be able to form large clumps of topping.

13. Place clumps on top of fruit mixture until your fruit is mostly covered.

14. Bake your crisp at 350º for about an hour, or as crisp as you like!


Once it's done, allow to cool for a bit as the juices settle. Serve it up with greek yogurt and honey on top or go all in with a scoop of ice cream fresh out of the oven.


Enjoy!