Simple Summer Fruit Crisp

Simple Summer Fruit Crisp

Many Montanans believe there are actually five distinct seasons in Big Sky Country: winter, spring, summer, fall and…guests! If you’re entertaining this guest season, our Simple Summer Fruit Crisp is sure to impress even your pickiest guests. We used peaches here, but you can substitute any seasonal fruit as well. Our Gluten-Free Prairie Oatmeal creates a light streusel-like topping that is irresistible.


Simple Summer Fruit Crisp
 
If you’re entertaining this guest season, our Simple Summer Fruit Crisp is sure to impress even your pickiest guests.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • Streusel Topping:
  • ⅓ cup Gluten-Free Prairie Higher Protein Oat Flour Blend
  • ¼ cup light brown sugar, packed
  • 1 cup Gluten-Free Prairie Toasted Oats
  • 1 stick butter, chilled and cut into pieces
  • ½ teaspoon kosher salt (optional)
  • Fruit Mixture:
  • 8 cups sliced fruit (peaches, apricots, nectarines, blueberries, raspberries)
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh orange or lemon juice
  • 1 teaspoon grated orange, lemon or lime zest
Instructions
  1. Preheat oven to 375 degrees. Prepare a 1 ½ quart baking dish with cooking spray.
  2. Place flour, brown sugar, salt and ¾ oats in food processor. Pulse until crumbly, but don’t over process. Set aside.
  3. To assemble, toss together fruit, sugar, cornstarch, juice, and zest.
  4. Pour fruit mixture into baking dish, sprinkle evenly with oat topping.
  5. Bake until fruit is bubbling and topping is golden brown, or approximately 1 hour.
  6. Transfer to wire rack (caution, filling will be very hot). Cool thoroughly.
 

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