Mixed Fruit Crisp

Kristine Kidd

The enticing fragrance of the baking fruit and gently spiced, sweet topping will let you know that this irresistible dessert is about ready to be removed from the oven. I've made it with peaches and blackberries many times, but using mixed stone fruits adds even more flavor. Be certain to serve with big scoops of vanilla ice cream or Greek yogurt.

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Servings 8

Ingredients

Topping

1 cup gluten-free rolled oats
¾ cup gluten-free all purpose flour (such as King Arthur Gluten-Free Measure for Measure Flour or Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
½ cup firmly packed brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
⅛ teaspoon ground nutmeg (optional)
1 stick (½ cup) chilled unsalted butter, sliced
½ cup chopped almonds, walnuts and/or pecans

Fruit

2 pounds ripe stone fruit such as peaches, nectarines, apricots and/or plums, unpeeled, cut into ½" wide wedges
2 cups fresh blackberries or raspberries
⅓ cup firmly packed brown sugar
1 tablespoon gluten-free all purpose flour (such as King Arthur Gluten-Free Measure for Measure Flour or Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
2 teaspoons fresh lemon juice
¼ teaspoon salt
Vanilla Ice Cream or Plain Greek Yogurt

Instructions

Topping

Combine the oats, flour, sugar, salt and spices in a medium bowl and mix well to combine. Add the cold butter and squeeze the butter and flour mixture together until moist crumbs form. Mix in the nuts. (The topping can be prepared several hours ahead and left and room temperature, or 1 day ahead and then covered and refrigerated.)

Fruit

Preheat the oven to 375℉.
Combine the stone fruit, berries, sugar, flour, lemon juice and salt in a large bowl. Mix gently to combine.
Transfer the fruit mixture to an 8X11" glass baking dish. Distribute the topping over in an even layer. Bake until your kitchen is filled with an enticing fragrance, the fruit bubbles around the edges, and the topping browns, 50 minutes to 1 hour. Let cool for at least 20 minutes.
Serve the crisp hot, warm or at room temperature, spooning into bowls. Top with big scoops of vanilla ice cream or Greek yogurt.