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Summer is here, and what better way to kick off my favorite season than with a simple and delicious stone fruit crisp. This dessert can easily be made a day before and reheated just before serving. I like to pair it with cold vanilla bean ice cream or fresh whipped cream. Eat it outside with friends and family. So good.
As a side note, I have also made this dessert gluten free by substituting Cup 4 Cup flour for the all purpose flour, and gluten free oats for the regular old fashioned oats. Just so you know though, the dessert usually needs to cook a bit longer when making it gluten free.
Preheat the oven to 350 degrees.
Place the fruit in a large bowl and toss with the orange and lemon zest and juices, sugar, flour, cinnamon, and nutmeg.
Pour mixture into a 9 x 12 x 2 inch baking dish.
For the topping: In an electric mixer fitted with the paddle attachment, combine the flour, sugars, sea salt, oatmeal, and cold butter. Mix on low for 1-2 minutes or until the mixture is large crumbles.
Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a parchment lined baking sheet and bake for 50 minutes or until the top is brown and the fruit is bubbly.
For the Topping: