Snack
Stone Fruit Crisp
Peaches, plums and cherries baked under a crunchy oat and almond topping. Summer in a pan.
⏱ 1 hr 20 min (25 min prep, 45 min cooking, 10 min waiting)
🍽 Serves 8 · about 3/4 cup
kid friendly
vegetarian
ContainsMilk, Tree nuts, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Fruit
- 4 Peaches, pitted and sliced
- 4 Plums, pitted and sliced
- 1½ cup Sweet cherries, pitted and halved
- ⅓ cup Granulated sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice (bottled)
- 1 tsp Vanilla extract
Topping
- 1 cup Old-fashioned rolled oats
- ⅔ cup All-purpose flour
- ½ cup Brown sugar
- ½ cup Almonds, sliced
- ½ tsp Ground cinnamon
- ¼ tsp Table salt
- 7 tbsp Butter, salted, cold, cut in pieces
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x13-inch baking dish, cherry pitter or paring knife, mixing bowls.
- Heat the oven to 375°F. Rinse the fruit.
- Toss the peaches, plums and cherries with the sugar, cornstarch, lemon juice and vanilla. Spread in the baking dish.
- Mix the oats, flour, brown sugar, almonds, cinnamon and salt. Work in the butter with your fingers until clumpy.
- Scatter the topping over the fruit. Bake 40 to 45 minutes, until golden and bubbling in the center.
- Cool at least 10 minutes before serving.
Make aheadKeeps 3 days in the fridge.
❄️ FreezerFreeze the baked crisp for up to 3 months; reheat at 350°F.
🧒 With kidsKids can toss the fruit and crumble the topping. A grown-up pits the fruit.
Dairy-free swapUse cold coconut oil.
Gluten-free swapUse oats labeled gluten-free and a gluten-free flour blend.
Nut free swapLeave out the almonds.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.