With all the this summer heat I like to keep my time in the kitchen short — and my time spent in front of a hot oven even shorter.
This summer I’ve been drawn to crisps. I’ve been trying to avoid letting pie dough chill, then rolling it out, letting it rest, and so on… With a crisp you just get your hands in there and mix up the toppings. The fruit is the same, toss, mix and into the oven it goes.PHOTOS: Danielle Bilton
1 3/4 cup rolled oats
1/2 cup sliced almonds
3/4 cup flour
1 lb. brown sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, cubed, and chilled
FRUIT FILLING :
2 1/2 lbs stone fruit, pitted, and quartered into bite sized pieces
1/2 cup sugar
1 vanilla bean, split and scraped
2 tablespoons cornstarch
1. Preheat oven to 400 degrees F.
2. Rub the butter into topping dry ingredients with fingers, until there is no more dry mixture.
3. Stir all filling ingredients together, and pour into a 2 quart oven save dish.
4. Cover fruit filling with topping. Place baking dish on a cookie sheet, as the crisp will bubble over when done. Bake for 30-40 minutes until top is golden and filling is bubbling through.