FRUIT CRISP
6 to 8 servings
If using apples, select tart, crisp ones to balance the sweetness of the topping. Gravenstein, Pippin, and Braeburn are all good choices.
Preheat the oven to 375°F. Have ready an unbuttered 2-inch-deep 2-quart baking dish.
Peel, core, and cut into 1-inch chunks:
- 2 ½ pounds (1.13kg) tart apples (about 8 medium)
Or use the same amount of:
- Berries, pitted cherries, rhubarb, cut into chunks, peaches or plums, pitted and cut into chunks
Spread the fruit evenly in the baking dish and toss with:
- ¼ cup (50g) sugar
- 2 tablespoons (30g) lemon juice
- 2 tablespoons (15g) cornstarch or tapioca starch
Combine in a medium bowl or food processor:
- ¾ cup (95g) all-purpose flour
- ½ cup packed (115g) brown sugar
- 1 teaspoon ground cinnamon or cardamom
- ½ teaspoon salt
- (¼ teaspoon grated or ground nutmeg)
Add:
- 1 stick (4 oz or 115g) cold unsalted butter, cut into small pieces
Cut in the butter or pulse until the mixture resembles coarse bread crumbs. If desired, stir in:
- (½ cup sliced almonds)
Scatter the topping evenly over the fruit. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender, 50 to 55 minutes (start checking at 40 minutes if using a tender fruit). Serve hot or at room temperature.