A real magic happens the moment cold vanilla ice cream hits a warm crisp — melty, comforting and hard to beat. This recipe adapts to whatever fruit is in season, making it a year-round go. The best part? The smell of the bubbling fruit and warm baking spices that will have your family and friends hovering around the kitchen asking, “When’s dessert?” 

Ingredients

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar – packed 

4 oz butter – chilled and cut into 1/2 inch pieces 

2 oz cream cheese – chilled and cut into 1/2 inch pieces 

1 cup old-fashioned oats

1 cup walnuts – chopped

Fruit Filling:

8 cups assorted stone fruit – sliced 1/2 in thick – about 3 1/2 pounds whole fruit 

1/2 cup sugar 

3 tbl corn starch 

1 tsp orange zest

1 tbl orange juice 

1/4 tsp cinnamon 

1/4 tsp kosher Salt – Diamond Brand

Directions

Topping: In a food processor pulse flour, sugar, butter and cream cheese until just combined. Transfer to a mixing bowl and fold in the oats and walnuts until combined and large crumbles of topping are formed. Place in the refrigerator while preparing the fruit so the topping can firm up a bit. 

Fruit Filling: Remove pits from the fruit and slice into ½ inch pieces. Place in mixing bowl; toss with remaining ingredients and layer in 2 to 3-quart baking dish. 

Generously sprinkle crumble topping over fruit mixture, covering completely. Place baking dish on sheet pan and place in pre-heated 350-degree oven for 60-75 minutes until crisp is bubbly in areas and topping is golden brown. Remove from the oven and place on a cooling rack for 30-40 minutes and allow sauce to continue to thicken. Serve with whipped cream or ice cream. 

Note: To enjoy this crisp year-round substitute or mix your favorite fruits and berries with what’s in season and available at your local farmers market.