summer fruit crumble (with a ton of different fruits!)
Enjoy a summer feast with this fruit crisp filled with plums, apricots, cherries, and more, paired with a buttery oat topping. Perfectly sweet and packed with flavor, it’s sure to please grown-ups...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lisiskitchen.com.
Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Spoon
- Cooling rack
- Hand mixer
- Refrigerator
- Freezer
Ingredients
- 1 1/4 cups old fashioned rolled oats
- 1 cup all purpose flour
- 1 cup firmly packed light brown sugar
- 5 oz (1 1/4 sticks) cold unsalted butter, cut into 1/4 inch slices
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 4 cups mixed berries such as blueberries, blackberries, boysenberries , raspberries (you pick what you like to equal about 3-4 cups)
- 1 cup sweet cherries, stemmed, pitted and halved
- 2 medium firm but ripe peach, peeled, halved, pitted and sliced
- 1 each small firm but ripe nectarine, pluot, apricot and plum, halved, pitted and sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 – 1/3 cup sugar (if your fruits are very sweet, go with a little less, if not, go with a little more)
- 3 tablespoons all purpose flour
- 1 cup cold heavy cream
- 1/4 cup creme fraiche
- 1 tablespoon sugar
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