The Ultimate Summer Fruit Desserts

Ingredients

• Step 1: Making the TOPPING of your choice
• For the Crisp Topping:
• 1 cup / 250 mL all-purpose flour
• 2/3 cup / 150 mL packed brown sugar
• 1/2 cup / 125 mL chopped nuts (optional)
• 1 tsp / 5 mL grated citrus rind
• 1/3 cup / 75 mL salted butter, melted
• Mix together dry ingredients; drizzle with butter and stir until crumbly.
• For the Crumble Topping:
• 1 cup / 250 mL rolled oats
• 1/2 cup / 125 mL all-purpose flour
• 1/3 cup / 75 mL packed brown sugar
• 1/3 cup / 75 mL chopped nuts
• 3 tbsp / 45 mL granulated sugar
• Generous pinch nutmeg or cinnamon
• Pinch salt
• 1/3 cup + 1 tbsp / 90 mL chilled butter, diced
• Mix together dry ingredients; lightly work in butter by pinching until crumbs that hold together are formed, with no loose flour.
• For the Cobbler Topping:
• 1 cup / 250 mL all-purpose flour
• 1/4 cup / 60 mL granulated sugar
• 1 tsp / 5 mL baking powder
• 1/4 tsp / 1 mL baking soda
• 1/4 cup / 60 mL chilled salted butter, diced
• 3/4 cup / 175 mL buttermilk
• 1/2 tsp / 2 mL vanilla extract
• Mix together dry ingredients; with pastry blender or 2 knives, cut in butter until crumbly. Mix together buttermilk and vanilla; drizzle over flour mixture and stir with fork until soft, sticky dough is formed.
• Step 2: Adding the fruit(s)
• 6 to 7 cups / 1.5 to 1.75 L sliced fruit (see fruit combo possibilities below)
• 3 tbsp / 45 mL granulated sugar (for Crisp or Crumble) OR 1/3 cup / 75 mL (for cobbler)
• 1 tbsp / 15 mL cornstarch or 2 tbsp/30 mL flour
• Mix fruit with sugar and cornstarch or flour.
• Place in buttered 8-inch/ 2 L square baking dish. Sprinkle with Crisp or Crumble Topping OR for Cobbler using a spoon, drop dough in 9 evenly spaced mounds over fruit.
• Step 3: Baking
• For the Crisp or Crumble: Bake in 350F/180C oven until fruit is bubbling and topping is crisp, 45 to 60 minutes.
• For the Cobbler: Bake in 400F/200C oven until fruit is bubbling and topping is light golden and no longer doughy underneath when lifted, 35 to 40 minutes