Stone fruits that arrive in summer are a long awaited treat and don't stick around too long so we need to make crisps while the sun shines! Any type of these precious fruits will work. Try peaches, plums, apricots, even pluots. Combine with summer berries or just all by themselves, you can be as creative as you like! The important thing is, this is an easy, seasonal and delicious dessert that will quickly become your summer staple. Serve warm with ice cream or naked at room temp, either way it's all just a delightful taste of summer.
Peach & Blueberry Crisp
6 cups of stone fruit, peeled and sliced
1 T lemon juice
zest from one lemon
1 cup (or less) granulated sugar
1 cup old fashioned rolled oats
1 cup brown sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 t salt
Preheat the oven to 350 degrees.
Place the fruit, juice and zest in a bowl and toss with the granulated sugar (use less depending on the sweetness of the fruit). Pour into a 9 x 13 baking dish. Combine the oats, salt, brown sugar and flour. Cut in the butter until crumbly and sprinkle over the fruit. Bake for one hour until browned and bubbly.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016