Master Recipe for Fruit Crisp | America's Test Kitchen

Ingredients

• 7 cups fruit, prepared (see below for suggestions)
• 1 teaspoon lemon zest, grated
• 1 tablespoon lemon juice
• 2/3 cup firmly packed (4 2/3 ounces/132 grams) brown sugar
• 1/2 cup (2 1/2 ounces/71 grams) unbleached all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 teaspoon ground cinnamon or nutmeg
• 1/4 teaspoon table salt
• 4 tablespoons butter, cut into small bits (chilled, if using food processor)
• 2 tablespoons vegetable shortening, cut into small bits (chilled, if using food processor)
• 2 1/2 pounds (1134 grams) apples (about 6 apples), peeled, cored, and thinly sliced
• 3 pounds (1361 grams) apricots (15 to 20), pitted and quartered
• 2 pounds (907 grams) berries, rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste
• 2 1/2 - 3 pounds (1134 - 1361 grams) nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths
• 2 1/2 - 3 pounds (1134 - 1361 grams) pears (6 to 7 pears), peeled, cored, and thinly sliced
• 3 pounds (1361 grams) plums (15 to 20), pitted and quartered