Summer Fruit Crisp
There are differences between these traditional American desserts, so here is a quick primer: A fruit pie made with a classic piecrust can be single or double crusted & features a cooked fruit interior. A cobbler is a deep-dish fruit pie with a biscuit-style crust baked on top. A buckle is a cake made in a single layer, usually with berries mixed in the batter. It is covered with a streusel-like topping which gives it a crumpled or buckled appearance. And, finally, the classic fruit crisp -- a mixture of selected fruit combined with a bit of flour & sugar, then finished with a crumb-streusel like topping. All of these make standout summer desserts. I am partial to this French-influenced summer fruit crisp. I developed this recipe for my husband, who loves the classic Peche Melba -- a favorite French bistro dessert which is usually served in a glass ice cream dish filled with vanilla ice cream, poached peach halves and drizzled with a ruby red raspberry sauce. The unique twist here is that a custard layer bakes right into the fruit and topping for a home run dessert. This is easy to assemble with crowd-pleasing results. A mixture of juicy peaches or nectarines & fresh, sweet raspberries or blueberries is layered with a surprise vanilla-scented custard in the middle & finished with a sprinkling of soft dough pieces that bake into a crisp buttery crust. This has a spectacular combination of flavors & textures. Serve this just out of the oven or at room temperature. A scoop of French vanilla ice cream is the perfect accompaniment. Tips for a perfect crisp: Look for creme fraiche in the dairy aisle. Dont bother peeling the peaches or nectarines. Slice them in half, then scoop out the pit with a spoon. Cut into pieces. Try this same recipe using plums or nectarines instead of the peaches & blackberries instead of the raspberries.
There are differences between these traditional American desserts, so here is a quick primer: A fruit pie made with a classic piecrust can be single or double crusted & features a cooked fruit interior. A cobbler is a deep-dish fruit pie with a biscuit-style crust baked on top. A buckle is a cake made in a single layer, usually with berries mixed in the batter. It is covered with a streusel-like topping which gives it a crumpled or buckled appearance. And, finally, the classic fruit crisp -- a mixture of selected fruit combined with a bit of flour & sugar, then finished with a crumb-streusel like topping. All of these make standout summer desserts. I am partial to this French-influenced summer fruit crisp. I developed this recipe for my husband, who loves the classic Peche Melba -- a favorite French bistro dessert which is usually served in a glass ice cream dish filled with vanilla ice cream, poached peach halves and drizzled with a ruby red raspberry sauce. The unique twist here is that a custard layer bakes right into the fruit and topping for a home run dessert. This is easy to assemble with crowd-pleasing results. A mixture of juicy peaches or nectarines & fresh, sweet raspberries or blueberries is layered with a surprise vanilla-scented custard in the middle & finished with a sprinkling of soft dough pieces that bake into a crisp buttery crust. This has a spectacular combination of flavors & textures. Serve this just out of the oven or at room temperature. A scoop of French vanilla ice cream is the perfect accompaniment. Tips for a perfect crisp: Look for creme fraiche in the dairy aisle. Dont bother peeling the peaches or nectarines. Slice them in half, then scoop out the pit with a spoon. Cut into pieces. Try this same recipe using plums or nectarines instead of the peaches & blackberries instead of the raspberries.
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- topping:
- fruit:
- 1/2 cup unsalted butter melted
- 3 cups raspberries or blueberries or 1 package of each, cleaned & picked over
- 3 medium white or yellow peaches or nectarines pitted & cut into 2 inch dice
- custard:
- 1 cup crã¨me fraã®che
- 6 tablespoons brown sugar
- 1 teaspoon lemon zest finely chopped
- Carbohydrate 44.8184501359099 g
- Cholesterol 89.5400000363585 mg
- Fat 17.8843647536164 g
- Fiber 3.6849088675795 g
- Protein 4.99893703477757 g
- Saturated Fat 10.4434307481308 g
- Serving Size 1 1 Serving (146g)
- Sodium 2096.67818250086 mg
- Sugar 41.1335412683304 g
- Trans Fat 1.7127173345815 g
- Calories 356 calories
Step-by-step
- Preheat the oven to 375ºF.
- In a medium bowl, mix together the fruit, 1/2 cup flour & 1/4 cup of sugar until the fruit is well coated.
- Transfer to an 8 x 10 inch or a 9 x 12 inch greased gratin pan or baking dish. Press down on the mixture with a spatula to make an even layer with no gaps. Place on a baking sheet.
- To make the custard: In a medium bowl, with a whisk, beat the eggs well. Add the crème fraîche & vanilla. Whisk until blended. Sift in the flour, whisking well to make sure the custard is smooth & no lumps remain.
- To make the topping: In a mixing bowl, combine the brown sugar, 1 cup flour, salt & lemon zest. Mix together. Add the vanilla & melted butter, mixing until a soft dough forms.
- Spread an even layer of the custard mixture over the fruit.
- With your fingers, evenly crumble the topping over the fruit. Bake for 35 to 45 minutes or until the top is golden brown & completely cooked through.
- Serve immediately. You can also serve this at room temperature.
Operating within the bounds of a standard 8x10 or 9x12 inch baking dish requires strict adherence to volume. Doubling this formulation will cause the delicate custard layer to overflow before the topping can set. Conversely, halving the ingredients demands a smaller vessel to maintain the crucial depth required for the fruit and dairy layers to bake uniformly. Testing this requires precision, as casual adjustments throw off the ratio between the flour-coated fruit and the rich crème fraîche middle.
Judging Doneness and Structure
Visual cues dictate success when baking without a thermometer. Watch for the butter-rich crumb topping to turn a deep golden brown across the entire surface. The fruit juices must bubble actively around the edges of the pan, indicating the starch has gelatinized fully. Pull the dish from the 375°F oven once the center feels set rather than liquid when gently nudged. Letting the dessert rest allows the custard to firm up properly for clean serving slices.
- Bake for 35 to 45 minutes until the crust is thoroughly golden.
- Cover and hold at room temperature for up to 8 hours before reheating.
- Reheat portions in a 375°F oven for 10 minutes to restore crispness.
