daniellebilton.com

With all the this summer heat, I like to keep my time in the kitchen short. And my time in the kitchen with a hot oven, shorter. Lately this summer I’ve been drawn to crisps. No letting pie dough chill, then rolling it out, letting it rest, and so on. Just get your hands in there to mix up the topping, toss the fruit mixture, and into the oven it goes.PHOTOS: Danielle Bilton

CRISP:
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.