This fruit crisp recipe is very adaptable — you can switch up the fruit to suit your taste and seasonal availability. Goat's milk butter in the crisp topping adds a hint of sophistication to this homey dessert. Goat milk ice cream makes a nice addition.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4 to 6.
For the Crisp Topping:
- 3/4 cup old fashioned rolled oats (not quick cooking)
- 1/2 cup all purpose flour
- 1/4 cup plus 1 tablespoon golden brown sugar
- 1/2 teaspoon ground ginger
- 5 tablespoons goat butter, softened slightly and cut into small pieces
For the Fruit:
- 2 cups hulled strawberries, blueberries, or raspberries (or a mix), rinsed
- 3 cups apples, pears, peaches, or rhubarb, rinsed
- 1/3 to 1/2 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon chopped crystallized ginger (optional)
Preheat the oven to 375°.
Lightly butter a 2-quart baking dish, and set aside.
In a large bowl, stir together the oats, flour, brown sugar, and ginger. With clean hands, rub the goat butter into the oat mixture until it is well combined and begins to hold together. Set aside.
Quarter the strawberries, if using (halve the strawberries if they are small). Place the berries in another large bowl.
If you are using apples or pears, peel and thinly slice; if using peaches, blanch, peel, and cut into wedges; if using rhubarb, cut into 1/4" chunks. Place the prepared fruit in the bowl with the berries.
Add the sugar and lemon juice, and crystallized ginger (if using) to the fruit and toss together. Transfer the fruit to the prepared baking dish.
Top the fruit evenly with the crisp mixture. Place in the preheated oven, and bake for 35 to 40 minutes, or until the fruit is tender and bubbly, the crisp topping is golden, and the oats are well-toasted.
Place on a rack and cool slightly. Serve warm, topped with whipped cream or ice cream if desired.
Store leftover crisp well covered in the refrigerator for up to 2 days. Enjoy!