Summer Fruits Crisp
Is summer over soon? Unfortunately, yes… So let’s make the most of it!
Between making charcuterie boxes and hosting cooking classes, we sometimes find ourselves with too many left over fruits… Not to worry, we never let them going bad!
I believe the first time I made a crisp (or crumble, they are apparently the same thing), was in middle school, as part of an cooking exploration workshop. It struck me back then, as a kid, how easy and fast it was! Plus, we always had those ingredients in our kitchen (you can omit the spices). My family really enjoyed my new found obsession for this dessert, as I made it with pretty much every fruits possible!
That’s right, anything goes: strawberry-rhubarb, banana-apple-chocolate chips, all berries, berries-apple, peaches, plums-berries… I mean, you get it…
Best served in the summer with vanilla ice cream, and in the winter with a cup of hot tea, it’s a classic, anytime dessert!
So next time you end up with softening fruits almost ready for the green bin, just make a crisp! In the recipe’s video, it’s just what I did. I had on hand: strawberries, blackberries, one peach, one plum, that no one wanted to eat… Fruits saved, dessert craving satisfied!
What are you making your crisp with? let us know in the comments!
Summer Fruits Crisp
Crisp or crumble? Whatever you want to call it's delicious, crispy, crumbly coat on fruits! Make use of fruits going bad with this easy recipe.
- 20 oz mixed fruits: berries, peaches, plums, apples…peeled and cut
- 1/4 cup white sugar
- 3 Tbsp corn flour
- 1/2 cup oats, old fashioned or rolled
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup butter melted
- Preheat oven at 350F. Melt butter and let cool.
- Wash, peel, cut your fruits. Add the sugar and corn starch, blend gently with a spatula until you can not longer the corn starch. In a baking dish, about 8×8", place the fruits in one layer.
- In a mixing bowl, whisk together; flour, oats, brown sugar, white sugar, salt and spices, until well blended. Add the melted butter and vanilla. Incorporate with a spatula or your fingers, until crumbly.
- Sprinkle the mixture all over the fruit layer.
- Bake for 35 min or more, until the fruits are bubbly and the crust is golden brown.
- Let cool to room temperature, or serve slightly warm, with vanilla ice cream!
You can use pretty much any fruits combination for this recipe! Fruits don’t need to be pre-cooked, but cut more dense fruits such as apple, pear, rhubarb in smaller pieces to cook faster.