eat a peach

perfecting the "done before they arrive" party- a work in progress

Categories: Desserts, Dinner for Two, Supper, Dinner Party, Posted on September 17, 2017 by Sandy Bergsten - Comments (2)

With temps finally falling and farm fresh stone fruit still available, now is the perfect time to pop a crisp in the oven. It couldn’t be simpler with this easy to do, adjustable recipe.

No need to bake for the masses, with this recipe you make exactly what you want. And the best part- you can make a large batch of the topping and pop it in the freezer. That way whenever you happen upon fruit at its peak, you can whip up a fresh fruit crisp as quickly as you can slice and toss.

Start with one cup fresh fruit or berries per person.

Peel, slice and place in a large bowl.

Add a grating of lemon zest.

Toss with a squeeze of fresh lemon juice.

Add a teaspoon of light brown sugar and a pinch of cinnamon.

Toss and place in an oven-proof baking dish or individual ramekins.

For the crisp, slice one-part butter into small cubes and allow to come to room temperature.

Measure out one-part light brown sugar, one-part flour, one-part rolled oats, a pinch of salt, and a pinch of cinnamon.

Whisk together in a large bowl.

Add the softened butter to the bowl.

Crumble with your fingertips until it forms little clumps. It should look like dry cookie dough, add a little more flour if it is too moist.

Scatter the crumb topping over the fruit, so that a little bit of the fruit peeks through.

If you’ve made extra topping, place in an airtight container and freeze for your next crisp.

Place the crisp in a 375-degree oven and bake for 30 minutes for ramekins and up to an hour for a larger baking dish. You will know the crisp is done when the fruit bubbles and the topping is crisp and crunchy.

Serve warm with a drizzle of heavy cream, slightly whipped cream, or a scoop of vanilla ice cream. The perfect finale to any fall meal.

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