Summer Fruit Crisp Recipes

Steps:

• Heat grill to 350-400 degrees or there about.
• Mix fruit and juice with the rest of the ingredients not including items for the topping (flour, sugar, cinnamon & nutmeg).
• Spray 10" seasoned cast iron pan with a little oil.
• Pour fruit mixture into cast iron pan and set on grill. Close cover and bake for about 15 minutes.
• Mix all topping ingredients in bowl using your hands until crumbly.
• Use heavy duty or double regular foil and set inside cookie sheet with all sides raised. Spread topping mixture on foil.
• Set foil directly on grill. Close grill cover.
• Make sure the grill is on medium or low and no more than 375 degrees.
• Turn fruit with spatula to bring the carmelized bottom to the top. Bake another 10 minutes.
• Bake topping about 10 minutes (please make sure to check so bottom does not burn). If needed, turn topping so bottom don't burn.
• Remove topping from grill. Cool for a couple of minutes. Break topping into small pieces. Distribute topping on top of fruit.
• Bake another 5 minutes.
• Remove pan from grill and cool before serving.

Steps:

• Oat Topping:
• Pulse 3/4 cup oldfashioned oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon kosher salt in a food processor to blend. Pulse in 1 stick cut-up chilled unsalted butter until no dry spots remain. Transfer to a bowl and work in 1/4 cup old-fashioned oats with your fingers.
• Assembly:
• Toss 8 cups sliced stone fruit, berries, or pitted cherries with 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon finely grated lemon, lime, or orange zest, 2 tablespoons lemon, lime, or orange juice, and a pinch of kosher salt. Transfer mixture to a 1 1/2 quart baking dish, scatter oat topping over mixture, place on a baking sheet, and bake at 375° until fruit juices are bubbling and topping is golden brown, 60-70 minutes. Transfer to a wire rack and let cool 1 hour.
• The crumble:
• Try swapping in unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds at the end for all or part of the 1/4 cup of oats.
• The filling:
• Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.

Steps:

• cut the butter into 1/2-inch chunks and freeze for a half-hour.
• In a food processor, mix the dry ingredients (except the almonds) together, then add the butter. Mix until the butter forms roughly pea-size chunks. Add the almonds and mix until incorporated. Refrigerate until ready to use.
• preheat the oven to 375 degrees. Butter a 4-quart gratin or casserole dish. Wash and peel the nectarines and slice 1/4-inch thick. Mix together the nectarines, berries, sugar and flour. Pour into a casserole and spread the topping evenly over the fruit.
• Bake the crisp for 45 minutes to an hour or until juices are bubbling over at the edges. To test, stick a knife into the middle of the crisp; if you feel resistance but the topping is dark, loosely cover with foil and bake a little longer.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, 1/2 cup of the sugar and the cornstarch until combined. Spread in baking dish.
• In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture.
• Bake 45 to 55 minutes or until mixture is hot and bubbly and topping is lightly browned. Serve warm.

Steps:

• Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
• Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
• Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
• Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.

Steps:

• Heat oven to 350 degrees.
• Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
• Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
• Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
• Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.