Looking for some sweet summer goodness? Get at this FRUIT CRISP!
This is just some pantry staples + whatever stone fruit, berries, rhubarb, etc you’re loving right now. Fresh or frozen fruit works great. You will need:
1 cup oats
1/2 cup butter slightly softened
1/4 cup flour
1/2 cup brown sugar
Pinch of salt
Enough fruit to fill the bottom of your baking dish. For an 8×8 that’s about 2 cups
2 tbsp corn starch or arrowroot powder
Juice of 1/2 lemon
*1/4 cup sugar
To your baking dish, add the fruit. Then add lemon juice, sugar, and corn starch or arrowroot powder and mix until fruit is evenly coated.
To a bowl add all of the topping ingredients. Using two knives, a pastry blender, or clean hands, incorporate all ingredients together until a crumble consistency is achieved.
Layer the topping over the fruit.
Bake at 350 for about 40 minutes or until the oats start to brown.
Some of my favorite crisp combos are:
🍓 Strawberry Rhubarb
🍑 Blackberry Peach
🫐 Blueberry Rhubarb (pictured)
🍏 Apple (during the fall season)
*a note on sugar: if you aren’t using rhubarb in your recipe, consider omitting or decreasing the sugar for the fruit filling. Super ripe fruit will give the crisp plenty of sweetness. Some sugar is nice for balancing the tartness of rhubarb.
If you’re on the GF or DF train, almond flour and coconut oil can be good substitutes. However if your diet permits it, I highly recommend the butter, flour, and refined sugar version of this recipe.