The thing about summer stone fruit (peaches, plums, nectarines and apricots) is that for a few months it’s everywhere and then it’s gone. When it’s in season, like right now, it’s heavenly but the delicate flavor can quickly turn squishy and overripe just days after you buy it. If you’re a stone fruit ‘hoarder’ like Secrets of a Home Cook, with too much fruit on your hands all summer long, you can give it a second life by making a simple fruit crisp (you probably already have the ingredients).
Baking with summer fruit: Ripe summer fruit is oozing with natural sugar, so there’s no need to add any. The heat of the oven caramelizes the natural sugar thanks to Mother Nature making it simple to cook and delicious on its own.
Make it a mini: Entertaining? Divide the fruit and the topping into 6 ramekins for a more put-together presentation. Reduce cooking time by 10 minutes, then top with vanilla ice cream or fresh whipped cream (see recipe below).
Lazy whipped cream: Fun kid activity alert! Place 1 cup of heavy cream in a 2 cup container. Make sure the lid is on tight. Shake, shake, shake until the cream no longer sounds sloshy. Add 1 tablespoon sugar and voila! Homemade whipped cream in about 5 minutes.
- 2-2 ½ lbs. very ripe fruit (peaches, apricots, plums, nectarines)
- ¼ cup chopped walnuts
- ¼ cup packed brown sugar
- ¼ cup flour
- ¼ cup old-fashioned oats
- ½ teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- Preheat oven to 350 degrees. Place chopped walnuts on a rimmed baking sheet and toast in the pre-heating oven for about 5 minutes. Remove and set aside.
- Trim and cut up fruit into manageable pieces and place in an 8 x 8 inch baking dish.
- In a food processor, pulse walnuts, flour, oats and salt. Pulse in butter until mixture is crumbly. Place on top of fruit and bake 30 minutes until bubbly. Serve on its own or with ice cream or whipped cream.