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Summer Fruit Crisp

Summer Fruit Crisp
Summer Fruit Crisp
Christopher Testani

Today’s recipe feature is Summer Fruit Crisp. This recipe calls for cherries, but you may use any stone fruit (peaches or plums). The fruit mixes with a bit of citrus, sugar and corn starch and is covered with a wonderful oat topping. In about one hour, you will enjoy the fruits of the season and have a fantastic dessert at the same time. Healthy and joyous eating!

Summer Fruit Crisp (Recipe courtesy Alison Roman)


Oat topping

  • ⅓ cup all-purpose flour (gluten-free variety, if needed)
  • ¼ cup (packed) light brown sugar
  • ½ teaspoon kosher salt
  • 1 cup old-fashioned oats, divided (gluten-free variety, if needed)
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces


  • 8 cups sliced stone fruit, berries, or pitted cherries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon finely grated lemon, lime, or orange zest
  • 2 tablespoons fresh lemon, lime, or orange juice
  • Pinch of kosher salt


Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.

Preheat oven to 375°F. Toss fruit with sugar, cornstarch, zest, juice, and salt.

Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour. Serves 8.

Nutritional Information:

Calories (kcal) 320 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 54 Dietary Fiber (g) 3 Total Sugars (g) 40 Protein (g) 3 Sodium (mg) 150

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