Fruit crisps are my go-to dessert in the summertime when local fruits and berries are at their luscious, juicy best. Quick and easy, they can be made ahead of time, and there’s hardly a soul who doesn’t smile when you bring one to the table. This one, with its oatmeal topping, is especially effortless. What’s more, crisps are perfect paired with whipped cream or ice cream. Homemade ice cream is not necessary, but it would be divine!
Store bought or homemade ice cream — either one is delicious with crisps.
Serves 8
Fruit filling
8 ripe nectarines (about 2 1/2 pounds), pitted and cut into 1/2-inch-thick wedges
1 1/2 cups blackberries (12 ounces)
Grated zest and juice of 1 lemon
1/2 cup sugar
1 tablespoon cornstarch
Oatmeal crisp topping
3/4 cup brown sugar
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1. To make the fruit filling: Preheat the oven to 375°F. Put an oven rack in the bottom third of the oven.
2. Mix together the nectarines, blackberries, lemon juice and zest. In another bowl, mix the sugar with the cornstarch and then sprinkle this over the fruit. Toss gently to combine. Transfer the fruit to a 2 1/2-quart baking dish.
3. To make the oatmeal topping: In the bowl of a food processor, mix together the brown sugar, flour, rolled oats, and cinnamon. Pulse to mix.
4. Add the butter, a few pieces at a time, pulsing after each addition. The topping should come together like wet sand.
5. Sprinkle the topping evenly over the fruit. Bake for about 45 minutes or until the fruit is bubbling hot and the topping is golden brown.
6. Serve the crisp hot or at room temperature.