FRUIT CRISP WITH VANILLA BEAN ICE CREAM

fruit-crisp

(courtesy of Kristy Crabtree of Nevada Foodies ––
Nevadafoodies.com)
(makes 14 to 16 pot stickers)

INGREDIENTS

6 cups tart cherries, peaches, or any
other favorite fruit
1 cup white sugar
1 teaspoon ground cinnamon, divided
1 teaspoon vanilla extract
¼ teaspoon almond extract
Juice of ½ a lemon
3½ tablespoons tapioca, tapioca flour,
or cornstarch
2 sticks cold butter,
cut into small pieces
1½ cups brown sugar
2 cups oats
1½ – 2 cups flour
Kosher salt

DIRECTIONS

Preheat the oven to 375 degrees
F. Grab a square Pyrex or round, deep-dish glass pie plate. Grab a bowl. To the bowl, add the cherries (peaches or other fruit), white sugar, extracts, lemon juice,
tapioca, or whatever you are using for thickening, and ½ teaspoon cinnamon. Stir very, very well, so all of the cherries get coated. Take your time. This step is key to perfectly thickened
fruit filling. Pour into the baking dish. Rinse the bowl and wipe dry with a paper towel. Add the cut up butter, flour, oats, brown sugar, remaining cinnamon, and a pinch of salt. Mix
with your hands until crumbly. If you need more flour, then add some. If you think this mix is too dry, add a little bit more butter. No biggie. When the crumbles are clumping, spread
over the top of the fruit mixture. Do not press down. Just let it be. This is what makes the crisp a crisp. Otherwise it will be a cobbler, which is not what we are going for.
Bake for 35 – 40 minutes until the middle is bubbling. You can use a thermometer to read the temperature in the middle of the pan. You should let it get to 180 degrees F. The middle has
to boil so the fruit thickens. When it is boiling and bubbling, take it out and let stand for a few minutes. Scoop some into a bowl, scoop up ice cream on top, and have at it!

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