Print

Summer Fruit Crisp


  • Author: King Arthur Flour, with slight adjustments by Strudel
Scale

Ingredients

Filling

  • 3 medium sized peaches, sliced
  • 1 to 2 cups fresh chopped strawberries (or berry of your choice)
  • 2 1/2 tablespoons (25g) Instant ClearJel
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice

Topping

  • 1/2 cup almonds
  • 1/2 cup loosely packed brown sugar
  • 3/4 cup flour
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup softened butter, cut in to cubes

Instructions

  1. Preheat oven to 350°F. Spray 9″ x 9″ pan or similar-sized casserole dish with cooking spray.
  2. In a large bowl, gently mix the peaches with the lemon juice.
  3. In a separate small bowl, whisk the ClearJel with the sugar and salt, then pour over the fruit. Toss gently with the fruit, then spoon in to the prepared pan. Sprinkle the chopped berries on top.
  4. Make the topping by first putting the almonds in to the bowl of a food processor and pulsing a few times, until the almonds are roughly chopped. Then add in the brown sugar, flour, oats, and spices, then mixing in the soft butter until the mixture is crumbly.
  5. Sprinkle the topping over the fruit mixture, being sure to distribute it evenly.
  6. Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly.
  7. Remove from the oven, and cool briefly before serving.