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Categories:
blueberries sugar lemon zest all-purpose quick-cooking oats salt brown sugar walnuts cold unsalted butter
Viewed: 9 - Published at: a year agoIngredients
- 1 1/2 quarts assorted fruits (such as blueberries, raspberries, peaches, plums, or cherries), trimmed and chopped into bite-size pieces
- 1/2 cup sugar
- 1 teaspoon lemon zest (from about 1/2 a lemon)
- 1/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- Pinch of salt
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
Method
- 1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.
- 2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.
- 3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.
- 4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.
- 5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.
