Fruit crisp is one of those desserts that is pretty easy to make and always seems to be a hit. It is adaptable to a wide variety of fruit and the leftovers make a great breakfast!
I have made various crisp toppings that called for oatmeal or granola, but the one that I keep returning to is from The Best Recipe by the Editors of Cook’s Illustrated. My edition is from 1999, though a newer version exists from 2004, The New Best Recipes .
I made two crisps last week with blueberries and a few over ripe plums thrown in.
To prepare the filling, mix about 2 1/2 – 3 lbs of fruit with about 1/4 cup sugar, some lemon juice and cinnamon.
To prepare the topping, pulse in a food processor: 6 tablespoons flour, 1/4 cup brown sugar, 1/4 cup white sugar and some cinnamon and nutmeg. Add 5 tablespoons butter, chilled and cut in 1/2″ pieces. Pulse about 10x. Add 3/4 cup coarsely chopped nuts (I have used walnuts, hazelnuts, pecans, or a combination of all of them) Pulse 4-5x.
Put the fruit mixture in an 8″ square pan or 9″ deep dish pie plate (or anything that looks like it will fit and can be put in the oven) and cover with the topping. Bake at 375F for about 35-40 minutes until the topping is nicely browned. Enjoy!