peach crisp

 

the goods:

 

1 cup all purpose flour

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 teaspoon cinnamon

dash of nutmeg

1/4 teaspoon salt

1 stick cold unsalted butter, cut into pieces

6 peaches peeled and sliced

grated zest and juice of 1/2 lemon

2 tablespoons pure maple syrup

 

Preheat oven to 350 degrees. Start with the crumb mixture: in a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture.

Place the peaches in a bowl and add the lemon zest. Mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into a 9-inch square or 8x12-inch baking dish. Top with the crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for 30 minutes more.

rhubarb crisp

the goods:

 

1 pound rhubarb

3/4 cup sugar, divided

1/4 cup plus 2 tablespoons flour

1/4 cup (1/2 stick) unsalted butter, chilled, cut into pieces

1/2 cup rolled oats

1/4 teaspoon ground cinnamon

ice cream, for serving (strawberry or vanilla)

 

Preheat oven to 400 degrees. Slice the rhubarb stalks on the diagonal into uniform 3/4-inch-thick pieces. Place in a 2-quart baking dish; toss with 1/2 cup sugar and 2 tablespoons flour.

In a food processor, pulse the remaining 1/4 cup flour with the butter until the clumps are pea-size. Add the remaining 1/4 cup sugar, the rolled oats, and cinnamon; pulse just to combine. Sprinkle over the rhubarb.

Bake until the rhubarb is tender and the topping is golden, 35 minutes. Serve warm with ice cream.

blackberry crisp

the goods:

1 and 1/2 cups all-purpose flour

3/4 cup light-brown sugar

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1 teaspoon salt

5 pints blackberries

2 tablespoons instant tapioca

3/4 cup granulated sugar

1 tablespoon grated orange zest, plus 1/4 cup fresh orange juice

Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined.

In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice.

Pour blackberry mixture into a 2-quart baking dish.

Sprinkle evenly with flour mixture.

Bake until top is golden and juices are bubbling, 50 minutes.

Let cool 20 minutes.

Serve warm with vanilla ice cream.

apple cranberry crisp

the goods:
filling:
unsalted butter, for baking dish
2.5 pounds sweet, firm Gala apples, peeled, cored, and cut into 1/2-inch dice
12 ounces cranberries (fresh or frozen)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice

crisp topping:
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
2/3 cup all-purpose flour
2/3 cup rolled oats
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt



Preheat oven to 375 degrees. Butter a 9x13 or 10x10 baking dish.



In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice.



Transfer to a baking dish.



In a medium bowl, combing crisp ingredients. Pinch together with your fingers until coarse crumbs form.



Sprinkle crisp topping over apple mixture.



Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving. Serve with vanilla ice cream.