IMG_8850Summer is here, and what better way to kick off my favorite season than with a simple and delicious stone fruit crisp. This dessert can easily be made a day before and reheated just before serving. I like to pair it with cold vanilla bean ice cream or fresh whipped cream. Eat it outside with friends and family. So good.

*As a side note, I have also made this dessert gluten free by substituting Cup 4 Cup flour for the all purpose flour, and gluten free oats for the regular old fashioned oats. The dessert usually needs to cook a bit longer when making it gluten free.


Serves 8-10

2 lbs of nectarines, pit removed,  sliced into wedges (3-4 depending on size)
2 lbs of peaches, pit removed, sliced into wedges (3-4 depending on size)
3/4 cup of blueberries, rinsed and dried
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

For the Topping:

1 1/2 cups organic all purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon sea salt
1 cup old fashioned oatmeal
2 sticks cold unsalted butter, diced

Preheat the oven to 350 degrees.


IMG_8837Place the fruit in a large bowl and toss with the orange and lemon zest and juices, sugar, flour, cinnamon, and nutmeg. Pour mixture into a 9 x 12 x 2 inch baking dish.

IMG_8842For the topping: In an electric mixer fitted with the paddle attachment, combine the flour, sugars, sea salt, oatmeal, and cold butter. Mix on low for 1-2 minutes or until the mixture is large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a parchment lined baking sheet and bake for 50 minutes or until the top is brown and the fruit is bubbly. Let cool slightly before serving.




Adapted from Barefoot Contessa at Home.