Unlike those strawberries and these apricots, the blueberries and nectarines used for this Summer Fruit Crisp were near perfect in their pure, unadulterated state. I typically have no problem tearing through a pint of berries or a bagful of stone fruit before they surpass their state of prime ripeness, but in this case I needed to put to quick use the dregs of a two pound carton of blueberries and a couple of soft nectarines.
You see, as we near the end of the season for these and other summer fruits, I have been buying more than I can eat. In one trip to Trader Joe’s I snagged the previously mentioned two pounds of blueberries in addition to two pounds of sweet red cherries, 1 lb of strawberries, a small container of raspberries, and four nectarines… not to mention my staple bunch of bananas. <Side note: for anyone who claims that organic produce is not affordable, go to the nearest Trader Joe’s. ASAP.>
Now, I could theoretically consume all of that fruit in one week, but I wouldn’t be eating much protein, whole grains, vegetables, or dairy to supplement… and my food philosophy is all about balance.
My solution to the overcrowded refrigerator produce drawers was to bake these individual crisps, one of which I ate for dessert later that evening, and the rest of which I wrapped up and stored in the freezer for future enjoyment. You might do a double take when you see that the last listed ingredient is – gasp! – butter. It’s no secret that I rarely cook or bake with this ingredient, but a crisp just isn’t a crisp without a bit of butter mixed into the topping. This is inarguably a lighter version of a classic fruit crisp, but it is sweet and buttery enough to satisfy my craving for an indulgent dessert.
Summer Fruit Crisp
yields 5 servings
- 4 cups fresh & ripe summer fruit, pitted and chopped if including stone fruit (I used 2 cups organic blueberries & 2 cups chopped organic nectarines)
- 1/4 cup + 1 Tbsp Sucanat or brown sugar, divided
- 1/4 cup + 1 Tbsp whole wheat pastry flour, divided
- 1/4 cup old fashioned rolled oats
- 1 tsp ground cinnamon
- 2 Tbsp chilled unsalted butter, cubed
- Preheat oven to 350 degrees F.
- Coat 5 individual ramekins with canola oil cooking spray.
- In a medium bowl, toss fruit with 1 Tbsp Sucanat and 1 Tbsp flour. Spoon mixture into prepared ramekins.
- In the bowl of a food processor, combine the remaining 1/4 cup Sucanat, 1/4 cup flour, 1/4 cup rolled oats, and cinnamon. Pulse a few times until mixed. Add cubed butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.
- Bake for 30 minutes, or until fruit filling is bubbly and crisp topping is golden.