The Washington Post

Summer Fruit Crisp

Summer Fruit Crisp 8.000
Jul 13, 2005

This crisp also may be made into individual servings. Divide the fruit mixture among eight 1-cup ovenproof baking dishes and sprinkle on the crisp topping mixture. Place the dishes on a rimmed baking sheet and bake in a preheated oven at 375 degrees for 35 to 40 minutes, until the fruit is bubbly and the topping is golden. Just before serving, dust the tops with confectioners' sugar, if desired.

Serve with a dollop of whipped cream or just a splash of good and thick heavy cream.

Servings: 8
  • For the crisp topping
  • 1 1/4 cups flour
  • 1/2 cup firmly packed light brown sugar
  • 7 tablespoons sugar
  • Pinch salt
  • 1 1/4 sticks (5 ounces) cold unsalted butter, cut into tablespoon pieces
  • 2/3 cup slivered almonds or chopped walnuts
  • 1 teaspoon vanilla extract (may substitute 1/2 teaspoon each of vanilla extract and almond extract)
  • Confectioners' sugar, for dusting the baked crisp (optional)
  • For the fruit
  • 5 cups fruit (peeled, pitted and thickly sliced stone fruit; berries; or a combination of sliced fruit and berries; see Variations)
  • 2 tablespoons peach preserves or apricot preserves
  • 6 tablespoons sugar, or more to taste (if the crisp is made entirely of blueberries or blackberries, or with very juicy fruit, blend 2 teaspoons cornstarch into the sugar)


Preheat the oven to 375 degrees. Have ready a deep 12-inch ovenproof baking dish.

For the topping: In a medium bowl, thoroughly combine the flour, sugars and salt. Scatter over the pieces of butter and, using a pastry blender (or two round-bladed knives), cut the butter into the flour mixture until it resembles small flakes. Add the almonds or walnuts and the vanilla. Using your fingertips, work the mixture to form big and small cohesive lumps of topping. The pieces will be moist, buttery and irregularly shaped. Set aside.

For the fruit: In a medium bowl, gently combine the fruit or berries, preserves and sugar.

Turn the fruit mixture into the baking dish. Strew the crisp topping over it to form an even layer, but keep the crisp light rather than packing it down.

Bake at 375 degrees for 40 to 45 minutes, or until the topping is set and golden and the fruit is bubbly. Sprinkle the top with confectioners' sugar, if desired. Serve warm.

VARIATIONS: A combination of sliced fruit and succulent berries creates a flavorful base:

Peach (or Nectarine) and Blueberry: Use 3 cups thickly sliced peaches (or nectarines) and 2 cups blueberries.

Peach (or Nectarine), Plum and Blueberry: Use 2 cups thickly sliced peaches (or nectarines), 2 cups thickly sliced red plums and 1 cup blueberries.

Apricot and Cherry: Use 3 cups (halved, pitted and quartered) apricots and 2 cups (stemmed and pitted) sweet cherries.

Apricot and Peach: Use 3 cups (halved, pitted and quartered) apricots and 2 cups thickly sliced (peeled) peaches.

Apricot and Blueberry: Use 3 cups (halved, pitted and quartered) apricots and 2 cups blueberries.

Nectarine and Cherry: Use 3 cups thickly sliced nectarines and 2 cups (stemmed and pitted) sweet cherries.

Plum and Cherry: Use 4 cups thickly sliced plums and 1 cup (stemmed and pitted) sweet cherries.

Fig and Cherry: Use 2 cups (stemmed and quartered) figs and 3 cups (stemmed and pitted) sweet cherries.

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Recipe Source

Adapted from cookbook author Lisa Yockelson.

Tested by Damien Brouillard.

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Nutritional Facts

Calories per serving: 456

% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 10g 50%

Cholesterol: 41mg 14%

Sodium: 46mg 2%

Total Carbohydrates: 66g 22%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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