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Summer Fruit Oatmeal Crisp

Serves: Makes 6 to 8 servings

Ingredients:

  • ½ cup firmly packed light brown sugar
  • ¼ teaspoon kosher salt
  • 1 cup unbleached all-purpose flour
  • ¼ cup roughly chopped pecans
  • ½ cup old-fashioned oats (not instant)
  • 1½ teaspoons orange zest
  • ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
  • 2 cups ripe strawberries, hulled and quartered
  • 2 cups blueberries, rinsed
  • 2 cups raspberries, rinsed
  • ½ cup granulated sugar
  • 2 teaspoons lemon juice
  • 2 tablespoons unbleached all-purpose flour
  • ¾ teaspoon ground cinnamon


Procedures:

Preheat the oven to 350°F and position an oven rack in the center.

To make the topping: Place the sugar, salt, flour, pecans, oats and zest in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until blended evenly. Add the butter and mix on low for 3 to 4 minutes or until small clumps form the size of peas. Set aside while you make the filling.

To make the filling: In a large bowl, use a spatula to toss together the berries, sugar, lemon juice, flour and cinnamon until all the fruit is coated evenly. Scoop filling into an 8-inch square baking dish and spread in an even layer. Sprinkle the topping over the fruit in an even layer (do not press down).

Place baking dish on a baking sheet and bake for 40 to 50 minutes, until the topping is nicely browned and the fruit is bubbling and soft. Remove from the oven and let stand 10 minutes before serving.

Tested and perfected in the Sur la Table kitchen

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