Stone Fruit and Berry Crisp
This Crisp is the summer dessert of your dreams! Now that the stores are filled with beautiful berries and cherries, and nectarines, this crisp is a no-brainer! It is seriously the easiest dessert to make, and everyone will be thanking you for making such a tasty treat! Just make sure you have some French Vanilla ice cream to dollop on top! This is the perfect dessert when you’re feeling lazy, if you need to bring a dessert to a summer barbecue, or if you’re just needing to use up some fruits you have in the fridge – you really can’t go wrong! And bonus – this eats great for a sweet breakfast the next morning – that is if you have any leftover – we fought over the leftovers for breakfast!
What you’ll need. . .
- nectarines (or peaches)
- cherries
- strawberries
- blueberries
- blackberries
- vanilla
- granulated sugar
- flour
- lemon
- almond extract
- rum extract
- quick oats
- brown sugar
- unsalted butter
Make the filling
- Slice three nectarines into thin slices, or alternatively, you can cube them if you prefer. Slice 10 strawberries thinly or cube them. Mix together 12 oz of blueberries and blackberries (so 6 oz each ideally). Remove the pits from 12-15 cherries and slice them into quarters. Reserve 10 or so slices of nectarine and combine the rest of the fruit in a large bowl with your vanilla extract, granulated sugar, flour, juice and zest of 1 large lemon, almond and rum extracts. Mix together with a wooden spoon or silicone spatula.
- Butter a pie dish or square baking pan and pour the mixture in (except for the reserved nectarine slices). Preheat your oven to 350F.
Make the topping
- Mix your quick oats with flour, brown and granulated sugars in a medium sized bowl. Melt the unsalted butter and pour it into the dry ingredients. Mix together with a silicone spatula until all is incorporated and sticks together. It should come together and make kind of a doughy texture.
Putting it all together
- Add the fresh cut nectarines to the top of the fruit mixture filling. Transfer the topping evenly over the filling, patting it down a bit. It should cover most of the filling, but it’s ok if there are a few spots uncovered, especially around the edges.
- Bake at 350F for 40 minutes. There should be bubbling of fruit around the edges at this point.
- Remove and let cool slightly. To serve, use a large serving spoon to spoon into a bowl. Top with vanilla ice cream and enjoy!
Some Notes . . .
- I prefer nectarines to peaches, but you can totally use peaches for this too. I like the skin on, but you can remove it if you’d like! This is a very forgiving dessert so do not worry if your filling is not perfect!
- The Crisp can be stored at room temperature, covered with foil or plastic wrap, for up to 3 days (though it will probably be gone sooner!)
If you liked this recipe, you might want to try. . .
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Stone Fruit and Berry Crisp
The easiest and yummiest summer dessert - a crisp is like an uncomplicated version of a cobbler. Great for summer barbecues and easy desserts and breakfasts.
Servings: 1 Crisp
Ingredients
Filling
- 3 nectarines
- 10 strawberries
- 12-15 cherries
- 6 oz blueberries
- 6 oz blackberries
- 1 tsp vanilla extract
- ⅓ cup granulated sugar
- ¼ cup flour
- juice of 1 lemon
- zest of 1 lemon
- ¼ tsp almond extract
- ¼ tsp rum extract
Topping
- 1 cup quick oats
- 1 cup flour
- ¼ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup unsalted butter
Instructions
Filling
- Slice three nectarines into thin slices. Slice 10 strawberries thinly. Mix together blueberries and blackberries. Remove the pits from 12-15 cherries and slice them into quarters. Reserve 10-12 slices of nectarine and combine the rest of the fruit in a large bowl with your vanilla extract, granulated sugar, flour, juice and zest of 1 large lemon, almond and rum extracts. Mix together with a wooden spoon or silicone spatula.
- Butter a pie dish or square baking pan and pour the mixture in (except for the reserved nectarine slices). Preheat your oven to 350F.
Topping
- Mix your quick oats with flour, brown and granulated sugars in a medium sized bowl. Melt the unsalted butter and pour it into the dry ingredients. Mix together with a silicone spatula until all is incorporated and sticks together. It should come together and make a doughy texture.
Putting it Together
- Add the fresh cut nectarines to the top of the fruit mixture filling. Transfer the topping evenly over the filling, patting it down a bit. It should cover most of the filling, but it's ok if there are a few spots uncovered, especially around the edges.
- Bake at 350F for 40 minutes. There should be bubbling of fruit around the edges at this point. Remove and let cool slightly. To serve, use a large serving spoon to spoon into a bowl or plate. Top with vanilla ice cream and enjoy!
Notes
The crisp can be covered with foil or plastic wrap and kept at room temperature for up to 3 days.