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Summer Fruit Crisp
Take advantage of bountiful summer fruit and berries in this yummy fruit crisp. Very easy to make too.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
desserts
Cuisine:
American
Keyword:
easy desserts, fresh berries, fresh fruit
Servings:
6
Calories:
399
kcal
Author:
Judith Hannemann
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
You may use any berry you like or a combination of berries
Nutrition
Serving:
1
serving
|
Calories:
399
kcal
|
Carbohydrates:
76
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
20
mg
|
Sodium:
8
mg
|
Potassium:
415
mg
|
Fiber:
5
g
|
Sugar:
50
g
|
Vitamin A:
743
IU
|
Vitamin C:
12
mg
|
Calcium:
37
mg
|
Iron:
2
mg