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Take advantage of bountiful summer fruit and berries in this yummy fruit crisp. Very easy to make too.
Berries Berries
Summer is the time for berries–all kinds!
There have been fantastic sales on almost all varieties weekly. I have taken advantage of these sales by stocking up and freezing them. This way you have them stored for the proverbial rainy day!
Peaches And Nectarines
Peaches and nectarines are another summertime favorite.
These have also been on sale quite frequently this season.
I don’t bother to freeze fruit such as this because it loses something in the freezing. I prefer to use these fresh.
Summer Fruit Crisp: Combine Berries And Peaches…
If it’s one summer dessert I really love, it’s a fruit crisp. You guessed it–my favorite fruit would be peaches or nectarines as the main flavor.
However, I decided to throw some berries into the mix here. It was difficult to decide, but finally I chose blueberries. I thought it would be a nice color contrast to the yellow of the peaches and blueberries are just so darn popular lately!
Any berry would work in this. Strawberries would be lovely as well as blackberries and raspberries. But with the latter, you have to bear in mind the seeds and this could be bad for people with dental work. If no one has dental issues, then by all means use raspberries and blackberries.
You can make this super duper by adding a variety of berries in with the peaches or nectarines!
The Recipe
Summer Fruit Crisp
Ingredients
FRUIT MIX
- 2 lbs peaches or nectarines slice about 1/4-inch thick (no need to peel)
- 1 cup blueberries see NOTES
- juice of 1 lemon
- 1/2 cup sugar
- 2 tbs flour -OR- cornstarch -OR- Modified food starch Cooking Clear Gel
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
TOPPING
- 1 1/2 cups oats quick or old-fashioned
- 1/2 cup flour
- 1/4 cup unsalted butter cut in chunks
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350℉. Lightly spray a 1.5 quart baking dish. A 9 x 9-inch pan may also be used as well as a deep pie plate.
- Place the peaches/nectarines in a large bowl. Add the blueberries and the juice of 1 lemon; toss to coat.
- Mix the sugar, flour/cornstarch/clear gel, nutmeg and cinnamon in a small bowl. Mix the sugar mixture in with the fruit. Toss to coat well.
- Turn the fruit mixture into the prepared pan.
- In a medium bowl, mix the oats, flour and sugar. Cut in the butter until it resembles peas. Sprinkle on top of the fruit.
- Place the baking dish on a baking sheet lined with parchment or foil (this will catch the drips).
- Bake for 60 minutes, or until fruit is bubbly.
Notes
Nutrition
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