Summer Fruit Crisp

fruit crisp

Substitute peaches or plums and your favorite berries in this fruit crisp recipe.

Summer Fruit Crisp
Yield: approximately 8 servings
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  1. 1⁄2 cup plus 2 tablespoons all-purpose flour, divided
  2. 1⁄2 cup graham cracker crumbs
  3. 1⁄2 cup old-fashioned oats
  4. 6 tablespoons unsalted butter, melted
  5. 1⁄3 cup firmly packed light brown sugar
  6. 1⁄4 teaspoon salt
  7. 4 cups pitted sliced fresh nectarines (about 11⁄2 pounds)
  8. 2 pints fresh raspberries
  9. 1 teaspoon vanilla extract
  10. 1⁄3 cup sugar
  11. Vanilla ice cream, to serve
  1. Preheat oven to 350°. Spray 8 (8-ounce) shallow baking dishes with nonstick cooking spray. Set aside.
  2. In a medium bowl, stir together 1⁄2 cup flour, graham cracker crumbs, oats, melted butter, brown sugar, and salt until crumbly. Set aside.
  3. In a large bowl, combine nectarines, raspberries, and vanilla. Add remaining 2 tablespoons flour and sugar, stirring to combine. Divide fruit mixture evenly among prepared dishes. Sprinkle evenly with oat mixture. Place dishes on a large rimmed baking sheet.
  4. Bake until bubbly and lightly browned, approximately 25 minutes. Serve with ice cream, if desired.
Taste of the South


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