Assorted Fruit Crisp: The Jared Coffin House

Use your favorite summer fruits in this easy dessert. In addition to plums, nectarines, and blueberries, try pears, apricots, peaches, and raspberries.

Assorted Fruit Crisp: The Jared Coffin House
Servings: 12 Prep 20 mins Bake 375°F 30 mins to 35 mins

Ingredients

Fruit Filling:
  • Fruit Filling:
  • 6 cups sliced unpeeled plums and nectarines, blueberries (see Note)
  • 3/4 cup to 1 cup granulated sugar (see Note)
  • 1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg OR ginger
  • 1/2 teaspoon salt
  • 1 cup orange juice
Topping:
  • Topping:
  • 1 1/2 cups all-purpose flour
  • 2/3 cup packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) butter, cut in pieces and chilled
  • 3/4 cup old-fashioned oats
  • 3/4 cup chopped nuts (optional)

Make It

1. Heat oven to 375 degrees F. Lightly grease 13 x 9-inch glass baking dish.

Filling:

2. Combine fruit, granulated sugar, flour, cinnamon, nutmeg and salt in prepared baking dish. Drizzle orange juice over top.

Topping:

3. Combine flour, brown sugar, granulated sugar, cinnamon and salt in bowl. With pastry blender or 2 knives, cut in butter to form crumbs. Stir in oats and nuts if using. Spoon evenly over fruit filling.

4. Bake in 375 degrees F oven 30 to 35 minutes, until filling bubbles and topping lightly browns. Serve warm.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 342, Fat, total (g): 13, chol. (mg): 31, sat. fat (g): 7, carb. (g): 56, fiber (g): 3, pro. (g): 4, sodium (mg): 185, Percent Daily Values are based on a 2,000 calorie diet.