Summer Fruit Crisp

🥘 Ingredients

• almond extract (to taste)
  1/4-1/2 teaspoon
• brown sugar (light brown sugar or dark, 159g, packed)
  3/4 cup
• butter (unsalted, 113g, softened)
  8 tablespoons
• cinnamon
  1 teaspoon
• filling
• flour (instant clearjel or 1/3 cup king arthur unbleached all-purpose, 28g, 40g, king arthur unbleached all-purpose, 90g)
  3/4 cup, 2 1/2 tablespoons
• lemon juice (28g, freshly squeezed)
  2 tablespoons
• nutmeg
  1/4 teaspoon
• oats (rolled, 45g, old-fashioned or quick-cooking)
  1/2 cup
• peaches (sliced, 454g to 567g, fresh or frozen)
  4-5 cups
• pecans or walnuts (57g, chopped)
  1/2 cup
• raspberries (156g to 312g, blueberries, blackberries, or strawberries, fresh or frozen)
  1-2 cups
• salt
  1/2 teaspoon
• sugar (granulated, 248g)
  1 1/4 cups
• topping

🍳 Cookware

• pan

1. 1

   Gather pecans or walnuts , raspberries , cinnamon , nutmeg , salt .

   pecans or walnuts: 1/2 cup (57g, chopped), raspberries: 1-2 cups (156g to 312g, blueberries, blackberries, or strawberries, fresh or frozen), cinnamon: 1 teaspoon, nutmeg: 1/4 teaspoon, salt: 1/4 teaspoon
2. 2

   Preheat your oven to 350°F. Heavily grease or butter a 9" x 9" pan or similar-sized casserole dish.

   butter: 8 tablespoons (unsalted, 113g, softened)
3. 3

   Whisk the flour or ClearJel with the sugar and salt .

   flour: 2 1/2 tablespoons (instant clearjel or 1/3 cup king arthur unbleached all-purpose, 28g, 40g), sugar: 1 1/4 cups (granulated, 248g), salt: 1/4 teaspoon
4. 4

   Toss the dry mixture with the peaches , lemon juice , and almond extract , and spoon into the prepared pan.

   peaches: 4-5 cups (sliced, 454g to 567g, fresh or frozen), lemon juice: 2 tablespoons (28g, freshly squeezed), almond extract: 1/4-1/2 teaspoon (to taste)
5. 5

   Sprinkle the berries on top.
6. 6

   Make the topping by combining the brown sugar , flour , oats , nuts, and spices, then mixing in the soft butter until the mixture is crumbly.

   topping, brown sugar: 3/4 cup (light brown sugar or dark, 159g, packed), flour: 3/4 cup (king arthur unbleached all-purpose, 90g), oats: 1/2 cup (rolled, 45g, old-fashioned or quick-cooking)
7. 7

   Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.
8. 8

   Bake the crisp for ⏱️ 40-50 minutes , until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.

   filling
9. 📝

   Servings: 9-12