This is a recipe for all those people that don’t like cooked fruit. A dear friend of mine doesn’t like the texture of baked fruit, which is just a tragedy when you think of all the delicious crumbles and crisps she’s missing out on! So when I stumbled upon this recipe I thought it was a little like cheating to not bake the whole crisp, but then I realized how perfect it would be for people that don’t want to bake their fruit. This takes full advantage of the delicious fresh flavors of summer fruit, and yet adds a great little extra crunch to make your favorite summer produce just a bit more special. The crisp topping smells like oatmeal cookies while it’s baking, and this recipe comes together really quickly. Perfect for a low-key summer dessert. The combination of blackberries and plums is really good, and creates a dark purple sauce that blends wonderfully with vanilla ice cream. Feel free to use whatever fruit looks good to you, this topping will be good on anything!
Adapted from Bon Appetit (July 2013)
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/4 brown sugar
- 1/2 tsp ground cinnamon
- 4 Tbsp (1/2 stick) unsalted butter, room temperature
- pinch of salt
In a rimmed pan, combine all ingredients and mix with clean fingers to form clumps. Should kind of look like a sandy beach when it’s all blended together. Pop pan in the freezer for about 10-15 minutes. Preheat oven to 350°F and bake topping for about 15-20 minutes, or until golden.
- 1 cup (1/2 pint) blackberries, lightly crushed
- 2 tsp granulated sugar
- 2 plums, thinly sliced
- pinch of salt
- 1/2 lemon, juiced (about 2 tsp)
Meanwhile, in a small bowl, combine all the filling ingredients.
Once topping is done baking, assemble your crisp. Layer fruit, then ice cream, more fruit and then top it off with the crumbly oat mixture.