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August 27, 2017

Summer Fruit Crisp

by Anne Paddock

Farmer’s markets and grocery store shelves are overflowing with fresh local produce – golden apricots, plumb blackberries, red raspberries, and the bluest of blueberries – that can be enjoyed in a variety of homemade treats. One of my favorite wow me desserts during the summer months is a Summer Fruit Crisp:  a combination of sweet, juicy apricots, blackberries, raspberries, and crisp tangy apples combined and topped with an oaty, whole wheat crunchy topping sweetened with real maple syrup and light brown sugar and spiced up with cinnamon, nutmeg, and real vanilla extract.Summer fruit is notoriously juicy making it hard to gage how much thickener to put in a crisp. Generally, 2 tablespoons of arrowroot are needed when using a pound of berries. The following recipe for a Summer Fruit Crisp is a “wow em” dessert yet so simple and easy to make.

Summer Fruit Crisp

Filling Ingredients:

  • 6 large or 8 medium apricots, cut into quarters
  • 3 medium-sized Fuji or Honey Crisp apples (or your favorite baking variety), cut into 8 pieces each
  • 12 ounces (2 small clamshell containers) blackberries
  • 6 ounces (1 small clamshell container) raspberries
  • Juice of 1 Meyer lemon (or a regular lemon)
  • 6 tablespoons organic cane sugar
  • 2 tablespoons arrowroot
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Topping Ingredients:

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup organic light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup rolled oats
  • 1/4 cup maple syrup
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract

Fruit Filling Directions

Combine the fruit in a large mixing bowl and sprinkle the lemon juice, sugar, baking powder, and spices over the fruit. Gently blend the filling ingredients and pour into an 8-1/2 by 11 glass baking dish that has been sprayed with non-stick spray. Set aside.

Topping and Baking Directions

Place the oats in a small food processor and pulse about 10 times until the oats have been chopped (but not completely pulverized into a flour).

Combine the oats, flour, sugar, cinnamon, baking powder, salt, and nutmeg in a large food processor and pulse to blend (alternatively, whisk in a large bowl).

In a small separate bowl combine the maple syrup, canola oil, and vanilla extract. Whisk to blend and then pour into the dry ingredients in the food processor. Pulse a few times to blend. Sprinkle the topping over the fruit in the baking dish.

Bake at 350 degrees for 50 minutes (the apples need this much time to bake). Remove from the oven and allow the crisp to cool for an hour before serving.

Bright, beautiful, and colorful, Summer Fruit Crisp has the sweet and tangy taste of summer fruit with the crunchy oat topping we all love. Makes 8-10 servings.

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