Berry Crisp

As we've transitioned from strawberry and raspberry season to blueberry and blackberry season, I shifted from cobbler to crisp. I really like the crunch of this Cook's Illustrated Master Recipe for Fruit Crisp. You can use just about any fruit you like and while I didn't make extra topping and freeze it this time, I definitely will next time for impromptu berry goodness.

Don't forget the vanilla ice cream!

If you make the crisp topping in large quantities and freeze it, this dessert can be as simple as slicing up some fruit. Just store the topping in a large container or zipper-lock bag. When you need a quick dessert, scoop out the required amount (about two cups for the quantity of fruit in this recipe), sprinkle it over the prepared fruit, and bake.

INGREDIENTS

7	cups fruit , prepared (see below for suggestions)
1	teaspoon lemon zest , grated
1	tablespoon lemon juice
2/3	cup firmly packed brown sugar
1/2	cup unbleached all-purpose flour
1/2	cup quick-cooking oats
1/2	teaspoon ground cinnamon or nutmeg
1/4	teaspoon table salt
4	tablespoons butter , cut into small bits (chilled, if using food processor)
2	tablespoons vegetable shortening , cut into small bits (chilled, if using food processor)
Suggested Fruit
2 1/2	pounds apples (about 6 apples), peeled, cored, and thinly sliced
3	pounds apricots (15 to 20), pitted and quartered
2	pounds berries , rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste
2 1/2 - 3	pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths
2 1/2 - 3	pounds pears (6 to 7 pears), peeled, cored, and thinly sliced
3	pounds plums (15 to 20), pitted and quartered

INSTRUCTIONS

1. 1. Heat oven to 425 degrees. Toss fruit with lemon zest and juice in a large bowl. Spread evenly in 8-inch square baking pan, pressing down lightly.
   

2. 2. Mix next 5 ingredients in a medium bowl or in workbowl of a food processorl add butter and shortening. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat.

3. 3. Spread topping over prepared fruit; bake for 15 minutes. Reduce heat to 350 degrees; back until topping browns and fruit is tender when pierced, 30 to 40 minutes. Serve warm or at room temperature.