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crisp topping


During summer months crisps are such a delicious and easy dessert. If you make a big batch of crisp topping you can keep it in the freezer and assemble a great dessert in minutes...all you need to do is bake it, which can happen while you are eating dinner. The recipe below is enough topping for an 8 inch square but you can double it if you want to keep it in the freezer. Just use some for an individual crisp, or a little more to make enough for 2 or 4 people. Like granola, you can vary the recipe to suit your tastes. A base of oats, butter, sugar and flour can be added to in any number of ways. I often add almonds, coconut, cinnamon and ginger (see amounts below) but I vary it based on what I have. I find that berries alone get a little too soupy but if you add some apple slices or rhubarb that adds some structure to it. Peaches and plums are some of the best fruits for a crisp, either alone or mixed with berries.


P.S. The soft ice cream on top is the result of a homemade ice cream mishap...but that is a post for another day! 



1 cup oats

1/2 cup flour

1/2 cup brown sugar

1/2 cup almonds (can substitute pecans, hazelnuts, or walnuts if desired)

1/2 cup coconut

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1 stick cold unsalted butter, cut into 10 pieces


Combine everything except butter in a food processor and pulse to combine. Add butter and continue pulsing until the mixture is clumpy.

For an 8 inch square crisp, slice about 6-8 peaches to fill dish. Sprinkle 1-2 tablespoons of flour over peaches and stir. Top with crisp topping and bake in a 375° oven for about 45 minutes, or until top is browned and peach juices are bubbling. Set aside to cool for at least 30 minutes. 

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