Photo: Gentl & Hyers; Styling: Kendra Smoot
12 servings (serving size: about 1/2 cup crisp and 1/3 cup ice cream)

Savor the summer's best produce with this simple, family-favorite crisp. Freshly grated nutmeg accents the flavors of the fruit while the crispy brown sugar and oat topping offers a crispy texture contrast.

How to Make It

Step 1

Combine first 6 ingredients in a large bowl; let stand 15 minutes.

Step 2

Preheat oven to 400°.

Step 3

Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.

Step 4

Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.

Ratings & Reviews

mvanderp's Review

July 20, 2014
My family LOVES this! I made it when I first saw the recipe in the magazine 4 yrs ago and it has been a summer dessert staple for us ever since. Highly recommend. I follow the recipe exactly, but peel the fruit because I like the texture better.

mmmbanya12135's Review

July 09, 2013
The crisp was way too salty and the fruit too tart. I even added blueberries. The only thing that made it better was ice cream. I would omit the salt entirely and probably use unsalted butter as well.

mollydollyk's Review

September 11, 2012
I made the crisp with all plums. It was fantastic! I was a little worried because half the plums weren’t quite ripe yet, but it came out amazing. I added some additional spices, cinnamon, allspice, and ground clove to the crumble and vanilla to the fruit. I also put the dish under the broiled for a few minutes because the crumble didn’t brown quite the way I thought it should in 15 minutes.

EileenO's Review

June 30, 2012
Yum. I made this with just apricots for fruit, halving the recipe, as a potluck dessert for a wine luncheon. It was the only dessert that completely vanished, and I received many compliments. Since I still have a most of a lug of apricots demanding my attention, I'll make a full recipe today for a friend's big BBQ and another on the 4th of July for a gathering at home. I added a sprinkle of cinnamon and a few tablespoons of lemon juice. It seemed plenty sweet. No need to peel fruit. Quick and easy. Yum.

ViennaVAfoodie's Review

August 26, 2011
OMG this is amazing. You need to have the peaches and the plums, it's the best balance of sweet and tart. I'm not sure about apricots though--not much taste to me. The other great CL crisp I love is the Spicy Autumn Crisp. This will now be my summer crisp, and the Spicy autumn crisp will be my fall crisp. We halved the recipe and it came out fine. So glad I made this, you will be too!!

jleonard58's Review

July 06, 2011
I have been looking for an easy recipe to use our figs and this is it! I chopped up half of them and left rest whole as they are pretty large. I added grated fresh ginger, lemon zest and some fresh lemon juice. The freshly grated nutmeg is a must and I used it in the fruit and the topping, along with some cinnamon. Last time I added fresh blueberries to the figs. Served with ice cream or whipped cream. DELICIOUS!

HodgePodge's Review

May 15, 2011

lollypaul's Review

July 27, 2010
I made a half recipe in an 8x 8 pan, and used all apricots. It was a little tart, and I cut it up while still warm, so it was a little runny. Good, but I can see where it needs the peaches (or more sugar). Pretty standard for a crisp. Good with vanilla ice cream.

AMMoore's Review

July 18, 2010
I found this to be quick and tasty. I didn't peel any of the fruit. The first time I made it the fruit was not yet ripe but it didn't matter. I've made this twice and everyone liked it. Both time it was for dinner parties. The first time I took it to a party where one of the guest is a vegan so I used vegetable oil based margarine. The second time I used real butter. Both tasted equally as good.

JaneneRenee's Review

June 14, 2010
One of the easiest and quickest things in the world to make, and a wonderful summer dessert. The longest part is peeling the peaches, but you can do so easily by blanching them briefly in boiling water, like you'd do with onions or tomatoes. I used just peaches, and I reduced the sugar a bit. I do not like overly sweet desserts, I want to actually taste the fruit. Plus, I was serving with vanilla ice cream, which is also pretty sweet. Reducing the sugar added to the peaches by a few tablespoons resulted in a sweet dessert, but not sickly sweet. I added a few dashes of cinnamon to the peaches as well as the topping. A very easy, forgiving, versatile recipe to make that I'd do again in a heartbeat. I made 3/4 of the recipe and put in a 7 x 11 pan, as there was only 4 of us. Worked just great!