Recipes

Desserts

Stone Fruit Crisp

Nothing says the peak of summer like perfectly ripe juicy peaches. The plums and nectarines add a wonderful depth of flavor to this nutrient packed, delectable crisp. Plus this versatile topping can be used for all different types of fruit crisp – strawberry-rhubarb, blueberry, and apple – all summer long!

Key Nutrients: Vitamin A, vitamin C, potassium, fiber

Prep Time
15 minutes
Cook Time
40 minutes
Yield
6 servings

Ingredients

  • Filling
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 6 cups stone fruit (mix of peaches, plums and nectarines)
  •  
  • Topping
  • 1/3 cup all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 6 pieces and chilled

Directions

  • Adjust oven rack to lower-middle position and heat oven to 400°F. In a large bowl whisk together sugar and cornstarch. Add blueberries and toss to coat. Pour into an 8-inch square-baking dish.
  • In a food processor pulse flour, oats, brown sugar, cinnamon and salt until combined (about 5 pulses). Distribute butter over top and pulse until penny size clumps appear (about 15 pulses). Transfer to a bowl and using your hands squish together any powdery parts. Sprinkle topping evenly over blueberries.
  • Bake 40 minutes until filling is bubbly and topping is lightly browned. Serve room temperature.
  • Note: If you don’t have a food processor use pastry blender and cut butter into dry ingredients until dime size clumps form.

Nutrition Facts (per serving)

  • Calories
    324
  • Total fat
    12g
  • Saturated fat
    7g
  • Trans fat
    0g
  • Polyunsaturated fat
    1g
  • Monounsaturated fat
    3g
  • Cholesterol
    31mg
  • Sodium
    58 mg
  • Total Carbohydrate
    54g
  • Dietary fiber
    4g
  • Sugar
    38g
  • Protein
    3g
  • Vitamin A
    119ug
  • Calcium
    30mg
  • Iron
    1mg