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Summer Fruit Crisp

Summer Fruit Crisp

This versatile dessert can be whipped up with apples, pears, peaches, or the blueberries and plums we used here. The key is starting with the freshest produce available - and topping the crisp when it's still warm with ice cream or whipped cream.



  • 1/2 cup light brown sugar
  • 1 cup quick-cook oats
  • 1/4 cup flour
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon salt


  • 5 cups chopped fresh fruit (we used unpeeled plums and blueberries)
  • 3 tablespoons brown sugar
  • 1 tablespoon flour
  • 1 tablespoon orange juice
  • 1/2 teaspoon orange zest (optional)
  • Ice cream or whipped cream (optional)


  1. Heat the oven to 400F.
  2. Combine all of the topping ingredients in a medium-size bowl. Rub the mixture together with a fork, pastry blender, or your fingers until it forms clumps.
  3. In an 8-inch square baking pan, gently toss the filling ingredients. Sprinkle the topping over the fruit.
  4. Bake the dish until the fruit is bubbly and the topping is crisp, about 40 minutes. Let the dish cool for 15 minutes before serving with ice cream or whipped cream, if desired. Serves 6.

Nutritional Information:

Per serving (1/6 of recipe, not including whipped cream or ice cream):

Calories 290

Total Fat 10 g (16% DV)

Saturated Fat 7 g (34% DV)

Cholesterol 25 mg (8% DV)

Sodium 52 mg (2% DV)

Total Carbohydrate 48 g (16% DV)

Fiber 4 g (15% DV)

Sugars 31 g

Protein 3 g (7% DV)

Vitamin C (28% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.