Whole Grain Any-Fruit Crisp

Whole Grain Any-Fruit Crisp

While this recipe will work with any fruit, it’s worth saying something about sugar. The formula below was perfect for my Raspberry Rhubarb crisp, but for my tastes it was a touch on the sweet side when I made this with all strawberries the week before. I would say if you use a naturally very¬†sweet fruit like strawberries or stone fruits, I would probably go down to 2 tablespoons of sugar in the filling. Of course, if you like a slightly sweeter, jammier filling keep it just as is. As for the flour, I’ve tried this recipe with 100% whole wheat flour, barley and oat flour and all-purpose flour and it’s great each time. I think you could use any flour you’re excited about and likely have good results. Like most simple, humble desserts, spend a little time to make it your own. Then you’ll want to keep it in heavy rotation this season; I know we will.

Ingredients

For the Filling:

1 1/2 pounds (about 5 cups) mixed berries or your choice of thinly-sliced fruit (pears, apples, stone fruit)
3 tablespoons natural cane sugar
1 tablespoons lemon juice
1 tablespoon cornstarch

For the Topping:

3/4 cup (75g) old fashioned rolled oats
1/2 cup (75g) whole wheat pastry flour
1/2 cup roughly chopped toasted nuts (hazelnuts or almonds are good choices)
1/3 cup (75g) lightly packed brown sugar
1 teaspoon kosher salt
1/2 cup (8 tablespoons) chilled unsalted butter, cut into small cubes

Instructions

Preheat the oven to 375 F.

In a medium bowl, toss together the fruit, sugar, lemon juice and cornstarch. Set aside.

In another medium bowl, whisk together the oats, flour, nuts, brown sugar and salt. Working with your fingertips, blend in the small cubes of butter until no dry spots remain; some of the butter will be fully incorporated while some will be in pea-size clumps.

Butter a 2-quart baking dish, scrape in fruit filling, and scatter topping on top. Avoid the temptation to press the topping into the fruit crisp — it should be sitting there loosely as that’ll help it clump when it bakes. Bake for 35-50 min, depending on the fruit you’re using. You want the top to brown evenly and, just as importantly, you want to see the juices from the fruit bubbling up through the crisp topping in places.