Summer Fruit Crisp

Name: Summer Fruit Crisp
Total time: 1 h 30 min
Yield: 8 to 10 servings
Ingredients: 11 tablespoons unsalted butter, plus extra for greasing dish; 1 3/4 cups all-purpose flour; 2/3 cup brown sugar; 1 tablespoon, plus 1 teaspoon, granulated sugar; 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1 cup almonds, roughly chopped; 4 to 4 1/2 pounds nectarines; 1 to 1 1/2 pints raspberries, blackberries or blueberries; 1/3 cup sugar; 2 tablespoons flour

Recipe from Rebecca Courchesne

Adapted by Christine Muhlke

Total Time: 1 hour, plus 30 minutes' freezing
Rating: 4(62)
Notes: Read community notes

Featured in: FOOD; Pride and Produce

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Ingredients

Yield:8 to 10 servings

For the Topping

11tablespoons unsalted butter, plus extra for greasing dish
1¾cups all-purpose flour
⅔cup brown sugar
1tablespoon, plus 1 teaspoon, granulated sugar
½teaspoon salt
¼teaspoon cinnamon
1cup almonds, roughly chopped

For the Fruit Filling

4 to 4½pounds nectarines
1 to 1½pints raspberries, blackberries or blueberries
⅓cup sugar
2tablespoons flour

Ingredient Substitution Guide

Preparation

Make the Topping
1. Step 1
  cut the butter into ½-inch chunks and freeze for a half-hour.
2. Step 2
  In a food processor, mix the dry ingredients (except the almonds) together, then add the butter. Mix until the butter forms roughly pea-size chunks. Add the almonds and mix until incorporated. Refrigerate until ready to use.
Make the Filling
1. Step 3
  preheat the oven to 375 degrees. Butter a 4-quart gratin or casserole dish. Wash and peel the nectarines and slice ¼-inch thick. Mix together the nectarines, berries, sugar and flour. Pour into a casserole and spread the topping evenly over the fruit.
2. Step 4
  Bake the crisp for 45 minutes to an hour or until juices are bubbling over at the edges. To test, stick a knife into the middle of the crisp; if you feel resistance but the topping is dark, loosely cover with foil and bake a little longer.

Ratings

4 out of 5

62 user ratings

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Cooking Notes

Judy5 years ago

The topping never ready hardened. It remained very dry and crumbly despite cooking for an extra 15 minutes. It was delicious but I will change the radio between the dry and the butter the next time. Reduce dry ingredients

meg4 years ago

I made topping according to the recipe, with filling of peaches, pint of raspberries, and half pint of blueberries - in a 9 x 13 glass baking dish. It turned out perfectly and is one of the best crisps i’ve ever made or tasted. Perfect amount of crunch from almonds. Highly recommend!

meg4 years ago

Judy5 years ago

Lucy6 years ago

Unfortunately, the topping never formed pea-sized chunks. It still tasted good.

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