Sinkology: Stone Fruit Summer Crisp

Stone Fruit Summer Crisp! When I think of summer, the first thing that comes to mind is a juicy peach! Peaches, plums, apricots and nectarines are always at their prime during these hot, sunny summer months. One of my favorite ways to make use of these summer fruits by making a simple summer fruit crisp.

For this particular recipe, I used red apricots. Red apricots are only in season for a few weeks in early summer. The fruit is a beautiful red color and extra sweet and tangy. They have a tender, thin skin that makes that added effort of peeling unnecessary.

To prepare the filling, I combine the halved, pitted fruit, sugar, salt butter and a little cornstarch. Bring the mixture to a low boil, stirring to thicken, approximately 5 minutes.

Once the fruit filling is taken care of, the next very important step is to make the crumble topping.

I have a philosophy when it comes to crumble toppings :: 'More is ALWAYS better!'

Liberally sprinkle the crumble topping over the fruit and bake until the filling is bubbly and the topping is crisp.

*One more important step not to be skipped :: before baking, place the crisp on a rimmed baking sheet. This will catch any potential overflow while the juicy, fruit bakes. (you'll be so glad you did!)*

This recipe is so versatile, I recently made a strawberry rhubarb version. Pear, apples and berries will also work wonderfully well.

Serve warm with a scoop of homestyle vanilla ice cream — and that first bite will literally complete your summer!

Stone Fruit Summer Crisp

Fruit Filling

32 oz stone fruit (rinsed, dried, seeded + halved)
1 c brown sugar
1/4 t sea salt
5 T butter
1 T cornstarch

Crisp Topping

1 c old fashioned oats
1 c brown sugar
1 c slivered almonds
2 T flour
4 T butter, room temperature
pinch of salt

Preheat oven to 350°. Spray a 9″x13″ or 8″x12″ baking dish with non-stick spray.

In a medium saucepan, combine fruit filling ingredients over medium/medium-high flame.

Stir continuously, bringing mixture to a low boil. Allow mixture to simmer and thicken, 5 minutes.

Next, pour fruit filling into prepared baking dish.

Then, in a medium bowl, combine ‘crisp topping’ ingredients, stirring to evenly incorporate. Sprinkle topping evenly over the fruit (I like to leave this in chunks).

Set the crisp on a rimmed baking sheet to catch any drips. Place in preheated oven and bake for 45 minutes.

Allow to cool for 5 minutes before serving.

Serve with vanilla ice cream.

Serves 12