fresh fruit crisp

For the fruit:

1 cup sliced fresh fruit or berries per person

Fresh lemon juice

A grating of lemon zest

1 teaspoon light brown sugar per serving

Pinch of cinnamon

(For a crisp for 6 people you will need 6 cups fruit, 2 tablespoons light brown sugar, juice and zest of one lemon, ½ teaspoon cinnamon)

For the crisp:

1 part light brown sugar

1 part cubed unsalted butter, room temperature

1+ part flour

1 part rolled oats

Pinch of salt

Pinch of cinnamon

Sliced almonds, optional

(For a crisp for 6 people you will need 1 stick of butter, ½ cup light brown sugar, ½ cup flour, ½ cup rolled oats, ½ teaspoon cinnamon, big pinch of kosher salt, ¼ cup sliced almonds)

Directions:

Preheat oven to 375 degrees.

Toss the fruit with the lemon juice, zest light brown sugar and cinnamon.

In another bowl whisk together the light brown sugar, flour, rolled oats, salt, cinnamon and almonds if using. Add the softened butter to the bowl. Crumble with your fingertips until it forms little clumps. (It should look like dry cookie dough, so add a little more flour if it is too moist. Because you want it to crisp on top of the juicy fruit.)

Place the fruit in an oven-proof baking dish or individual ramekins. Scatter the crumb topping over the fruit, so that a little bit of the fruit peeks through. (If you have any leftover topping left over, place in an airtight container and freeze for your next crisp, thaw before using.)

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 vanilla ice cream.

(Leftover crisp is excellent topped with yogurt for a fantastic breakfast parfait.)