Summers Too Ripe Fruit - Crisps

 

There are many ways to use summers too ripe fruit; freeze it for another day’s smoothie, a fruit syrup, a batch of jam for winters kiss, but one of our favorites is a simple fruit crisp that can be enjoyed for breakfast, dessert, or anytime!

There are also many methods for fruit crisps; in the winter we prefer to sweeten the fruit and have a crumbly topping, but in the summer we use a little French secret that turns our fruit crisp into a crusty topped delight.

The summers’ too ripe fruit crisp shown is made from apricots, blackberries, and nectarines with the following method:

*Note we have listed our ingredient amounts per the 9 inch round we used, and you can adjust up or down from there.

Gather in a bowl; 1 cup organic oatmeal, ½ cup unbleached flour, ½ cup loose brown sugar, 1/3 cup slivered almonds, and ½ teaspoon cinnamon, and ¼ teaspoon cloves, mixing gently. Put 3 tablespoons unsalted butter to the side for the final blending for use.

For your French secret: ½ cup organic heavy cream and ½ cup Florida crystals (sugar) brought just to a boil while stirring regularly, and set to the side to cool for assembly.

Butter a glass pie pan or shallow casserole, and layer in your cleaned, sliced too ripe organic 6 apricots, 3 nectarines, and ½ pint blackberries.

Preheat your oven to 375 degrees.    Pour your reserved French secret over your prepared fruit.

For blending your topping cut the unsalted butter into cubes and mix into your dry ingredients until crumbly, and then spread evenly over your prepared too ripe fruit ingredients.

Place your crisp in the oven; when the temperature recovers 375 degrees adjust down to 350 and bake about 35-40 minutes until browned and bubbly.

Serve warm or chilled, with whipped cream, cheese, yogurt, or ice cream and enjoy for breakfast, dessert, or anytime!

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