Food & dining
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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.


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

    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.

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    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.


    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