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Recipe for summer fruit crisp

food styling/Sheryl Julian and Janine Sciarappa; Essdras M Suarez/Globe Staff

Makes one 9½-inch deep dish pie

Debbi Dymek of Millbury makes this favorite summer crisp using all local fruits — peaches, nectarines, cherries, raspberries, blackberries, or blueberries. The nubby topping is spread over the fruit to create a sweet, crunchy crust-like cover. Serve the crisp with a drizzle of fresh cream or ice cream.

FILLING

Butter (for the dish)
8peaches, pitted and thickly sliced
cups cherries, pitted
Juice of ½ lemon
¼cup flour
1cup granulated sugar
¼teaspoon salt

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1. Set the oven at 350 degrees. Butter a 9½-inch deep ceramic or glass baking dish.

2. In a bowl combine the peaches, cherries, and lemon juice.

3. In another bowl whisk together the flour, granulated sugar, and salt. Add the flour mixture to the fruit and toss together until all the fruit is coated. Tip the fruit into the dish.

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TOPPING

¾cup brown sugar
¾cup flour
½cup old-fashioned rolled oats
¼teaspoon salt
½teaspoon ground cinnamon
¼teaspoon ground nutmeg
½cup (1 stick) butter, cut into 1-inch pieces
½cup chopped walnuts or almonds

1. In a bowl combine the brown sugar, flour, oats, salt, cinnamon, and nutmeg.

2. Add the butter and work the mixture with a fork or your fingertips until it forms large crumbs. Stir in the nuts. Sprinkle the topping evenly over the fruit mixture and pack down lightly.

3. Bake the crisp for 45 minutes or until the top is golden brown and the fruit is bubbling at the edges.

4. Serve with a big spoon in shallow bowls. Adapted from Debbi Dymek

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