Seasonal Fruit Crisp Recipe
Seasonal Fruit Crisp
With its fruit filling and crunchy topping, a crisp is sweetly satisfying, easy-breezy to make and the perfect solution when guests are coming over and you need a quick dessert. Use seasonal fruit, fresh from the tree or frozen from the previous season—you don’t need to thaw it, as long as the pieces are small enough. Berries, plums, peaches, rhubarb, pears, apples, or a mixture all make great fillings. You can also freeze crumble for later.
Makes 1 (9 x 13-inch) pan of fruit crisp
Butter, for greasing
6 cups mixed fruit
3/4–1 cup sugar, plus extra if fruit is tart
1/4 cup cornstarch
1/2 tsp freshly grated ginger
Pinch of ground allspice or nutmeg
Finely grated zest and juice of 1 lemon
Splash of brandy (optional)
Pinch of sea salt
1 quantity Oatmeal Crumble or Cinnamon Crumble
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan.
Put all ingredients except for the crumble into a large bowl and stir well to coat fruit. Pour the mixture into the prepared pan and place on a baking sheet to protect your oven in case the juices spill out.
Bake on the bottom rack for 20 minutes. Move the baking sheet and the pan to the centre rack and bake for another 15 minutes, until fruit just begins to boil. Bake for another 5 minutes, if needed. You want to get past the stage where the liquid will take over the crumble, so the topping will be supported by the thickening fruit mixture and still have time to brown. Remove from oven.
Top with oatmeal (or cinnamon) crumble and press down gently. Return the pan and the baking sheet to the centre rack and bake for another 20 minutes, or until the crumble is golden and juices are boiling. Set aside to cool slightly, then serve.
To freeze: After the fruit crisp is baked, set aside to cool. Insert pan into an extra-large zip-top freezer bag, seal and freeze for up to 3 months. When ready to serve, remove crisp from the bag and thaw at room temperature. Warm in a 325ºF oven for 15 minutes, or until heated through.