All-Season Fruit Crisp

You can use almost any fresh or frozen fruit in this easy crisp . It’s perfect for a crowd, and can be prepped in one large dish or individual gratin dishes or ramekins. Serve it with vanilla ice cream, softly whipped cream or thick Greek yogurt

MAKES: 10 to 12 servings

PREP TIME: 20 minutes

STANDING TIME: 5 to 15 minutes

COOKING TIME: about 45 minute

INGREDIENTS:

FRUIT FILLING

• 8 cups prepared fresh or frozen fruit
• ⅓ to ½ cup granulated sugar (depending on type of fruit)
• 1 tsp cornstarch

CRISP TOPPING

• 1 ⅓ cups all-purpose flour
• ⅔ cup firmly packed golden yellow sugar
• 1 cup large-flake rolled oats
• 1 tsp baking soda
• 1 tsp fine sea salt
• ½ cup cold unsalted butter, cut into ½-inch pieces

INSTRUCTIONS:

1. For the fruit filling, toss together the fruit, sugar and cornstarch in a large bowl. Let stand, stirring occasionally, until the sugar dissolves and the mixture is juicy, about 5 minutes for fresh fruit, 10 to 15 minutes for frozen fruit.
2. Preheat the oven to 375°F.
3. For the crisp topping, stir together the flour, sugar, oats, baking soda and salt in a medium bowl.
4. Add the butter to the flour mixture. Using a pastry cutter or your hands, work it in until the mixture is crumbly.
5. Spoon the fruit mixture into a 13-x 9-inch baking dish or divide evenly among ten ¾-cup gratin dishes or ramekins. Scatter the topping evenly over the fruit.
6. Bake in the center of the oven until the fruit filling is bubbly and the topping is golden and crisp, about 45 minutes. Let cool to room temperature before serving.

BAKING DAY SECRET

• Choose any fresh or frozen fruit for our All-Season Fruit Crisp or Cobbler.
• There’s no need to thaw frozen fruit first. Fresh or frozen berries can be added whole, but slice or chop larger fresh fruits, removing their peel, pits or cores if necessary.
• Some of our favorites are:
  • apples
  • pears
  • rhubarb
  • apricots
  • mangoes
  • nectarines
  • peaches
  • plums
  • blackberries
  • blueberries
  • raspberries
  • strawberries
• We also like to include combos of fruit. For Strawberry-Rhubarb Crisp or Cobbler use 4 cups each trimmed, chopped rhubarb and hulled, chopped strawberries. For Mixed Berry Crisp or Cobbler use 2 cups each blackberries, blueberries, raspberries and hulled, chopped strawberries