Have you noticed that the landscape of the produce aisle is starting to change? Overflowing bins of peaches, plums and nectarines are gradually being replaced with apples and pears. An indication that summer is coming to a close. Insert sad face.
To make the most out of these hallmarks of summer – a last hurrah if you will – I whipped up this Deconstructed Stone Fruit Crisp. It’s like a fruit crisp, just deconstructed. Which I suppose you gathered from the title. And it’s one of the best ways I know to highlight all the deliciousness of these sweet, juicy gems.
The fruit is really the star of this dish. It’s covered in just a scant amount of crisp topping, allowing the flavors and appearance of the fruit to really shine. It’s not overly sugary. And the fruit isn’t overcooked so much that it becomes unrecognizable. The fruit halves retain their pleasing shape and this dish has a rustic, effortless quality that I just adore.
You know what else is awesome about my Deconstructed Stone Fruit Crisp? It takes just a fraction of the time to prepare and cook that a traditional fruit crisp takes. No peeling and no chopping. And here is my big secret: I make up a batch of the crisp topping on a day when I have some extra time and store it in a re-sealable bag in my refrigerator for up to 3 weeks. Then when I want to make this dish, I just grab a handful, sprinkle it on and into the oven we go. Easy peasy!
I like to use a mix of plums, peaches and nectarines if I can. And I usually serve up two halves (with a scoop of ice cream of course!) to each person.
So hurry up and make this recipe before the peaches, plums and nectarines are all gone. I don’t think you should have to wait until next year to taste this!