Quick Stone Fruit Crisp

Quick Stone Fruit Crisp

Ingredients

• 4 cups stone fruit (plums, apricots, peaches, nectarines, cherries…whatever you like!) pitted and sliced into thick pieces. If using peaches, peel first; otherwise, the skins can stay on.
• 1/2 cup light brown sugar
• 1/4 cup maple syrup
• 3 tablespoons all-purpose flour
• 1/4 cup chambord
• 1 tablespoon cornstarch
• for the crisp:
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup rolled oats
• 1/3 cup mixed nuts or seeds (I used sliced almonds, pumpkin seeds and chopped walnuts)
• 1 stick unsalted butter, diced and chilled

Instructions

1. Preheat the oven to 375.
2. In a large bowl, combine all the stone fruit, brown sugar, maple syrup, flour, chambord and corn starch. Toss to combine, then pour it all into a shallow baking dish (mine was a 9″ round, but you could also use a 12 x 8″ rectangular dish.)
3. For the topping, combine the flour, sugar, brown sugar, cinnamon, salt, oats, nuts and seeds, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is in small gravel-sized pieces. Scatter evenly over the fruit.
4. Bake for 45 minutes, until the fruit is bubbling and the top is browned. Serve warm with ice cream, coconut sorbet or a dollop of whipped cream.

Source: camillestyles