I never thought I’d see the day, but I’m beginning to get just the teeny tiniest bit tired of summer peaches, plums, apricots and nectarines. Maybe it has something to do with my daily peach & kale smoothie habit… or the fact that I can’t resist filling a bag with them each time I’m at the market. Regardless, I’ve been on the hunt for some new ways to use stone fruit while they’re still peak-of-season, and this super quick and easy crisp is utterly addictive. Make it the morning of a dinner party and rewarm in the oven just before serving – then watch guests practically lick their plates clean of every last syrupy drop. A scoop of vanilla bean ice cream never hurts, too (though I used coconut sorbet here in an effort to convince myself I was being slightly health-conscious.) Keep reading for the recipe, and leave a comment letting me know what desserts all of you are whipping up with summer fruit these days!

Quick Stone Fruit Crisp

Ingredients:

  • 4 cups stone fruit (plums, apricots, peaches, nectarines, cherries…whatever you like!) pitted and sliced into thick pieces. If using peaches, peel first; otherwise, the skins can stay on.
  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 3 tablespoons all-purpose flour
  • 1/4 cup chambord
  • 1 tablespoon cornstarch

for the crisp:

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup rolled oats
  • 1/3 cup mixed nuts or seeds (I used sliced almonds, pumpkin seeds and chopped walnuts)
  • 1 stick unsalted butter, diced and chilled

Instructions:

  1. Preheat the oven to 375.
  2. In a large bowl, combine all the stone fruit, brown sugar, maple syrup, flour, chambord and corn starch. Toss to combine, then pour it all into a shallow baking dish (mine was a 9″ round, but you could also use a 12 x 8″ rectangular dish.)
  3. For the topping, combine the flour, sugar, brown sugar, cinnamon, salt, oats, nuts and seeds, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is in small gravel-sized pieces. Scatter evenly over the fruit.
  4. Bake for 45 minutes, until the fruit is bubbling and the top is browned. Serve warm with ice cream, coconut sorbet or a dollop of whipped cream.

*loosely inspired by Barefoot Contessa’s “Plum Crunch” recipe. Photos by Camille.

14 comments
  1. 1
    Molly {Dreams in HD} | July 23, 2013 at 8:17 am

    oh my goodness this sounds absolutely amazing!
    thanks for sharing 🙂

    Molly {Dreams in HD}
    http://dreamsinhd.blogspot.com/

    Reply
  2. 2
    Katie Meyers/ Meyers Styles | July 23, 2013 at 8:20 am

    I’m right there with you, Camille – add the same fruit to my haul each time I leave the farmers market & try getting creative. Adding them to drinks or salads, or even topping off oatmeal & yogurt in the morning has been a delicious way to use them up! This fruit crisp looks amazing – will have to try…with coconut sorbet of course. 😉

    Reply
  3. 3
    All in a Soiree (@AllinaSoiree) | July 23, 2013 at 8:25 am

    I’ve never actually tried a fruit crisp but this looks great!

    Reply
  4. 4
    aleandtere | July 23, 2013 at 8:46 am

    this looks amazing and super simple! thanks for the recipe. i will definitely be trying it this week for our friday family dinner!!!

    Reply
  5. 5
    Alexandra Pettinato | July 23, 2013 at 9:12 am

    Mmm.. looks delicious! Especially when served with vanilla ice cream 🙂

    Alex from http://www.polkadottedpixels.com

    Reply
  6. 6
    Carlene:Healthfully Ever After | July 23, 2013 at 10:01 am

    Perfect recipe starting point! It’s nearly plum season here in VA.

    Reply
  7. 7
    FripperyVintage | July 23, 2013 at 11:39 am

    Love this! Just got a whole bunch of peaches from the farmer’s market too!

    Reply
  8. 8
    Meenakshi | July 23, 2013 at 11:07 pm

    I love making crisps! They are so simple, plus you can portion them individually and bake them, too 🙂 I love the addition of the liquer- genius! We’re still in the middle of some lovely peaches and plums here in Bombay. But I made a mango crisp a few weeks ago. Mangoes are one of my favourites and when the short season comes around I do whatever I possible can with them!

    http://masalaart.wordpress.com/2013/06/27/celebrating-mangoes-mango-streusel-pots-quick-mango-crisp-recipe/

    Reply
  9. 9
    Pamela perry | September 1, 2014 at 3:25 pm

    I made this and used peeled fresh oranges,peaches&apricots. I also used stevia as the sweetener. I added scoop of plain yogurt to the crisp mixture. It was wonderful!

    Reply
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