KitchenArt Masthead
Seasonal Crisp with Mixed Stone Fruits

Seasonal Crisp with Mixed Stone Fruits
Makes 8 servings

Click here for a printable version of the recipe.

Choose your own flavors with whatever fruits are in season: Combine peaches and plums, apricots and nectarines, apricots and plumcots, peaches and cherries, or any two stone fruits. Serve with yogurt, custard, or sour cream sweetened with honey.

1 cup sifted all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
6 tablespoons butter, sliced, and chilled
3 pounds stone fruits of your choice, pitted and sliced (about 6 cups sliced)
1/2 cup granulated sugar

1. Preheat the oven to 375°F.

2. Mix the flour, brown sugar, cinnamon, ginger, and nutmeg in a medium-sized mixing bowl. Cut in the butter with a pastry blender or knife until the mixture forms large crumbs.

3. Toss the fruits with the granulated sugar in a 2.5 –3 quart baking dish and spoon the flour mixture over the top.

4. Bake in the middle of the oven for 40 minutes, or until golden.




Mixed Crumb Mixture

Cutting Peach Slices

Peaches Macerated

Crisp Ready to Bake

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