Summer Fruit Crisp

I’m sure I’ve posted this recipe before, but it’s my favorite thing to do with summer fruit, and it’s incredibly easy, so I’m posting the recipe again, this time with a picture (before I topped and baked it, because honestly it’s prettier then).

This is two peaches, one nectarine, one pluot, one plum, and about a dozen cherries (ie, the fruit that wasn’t going to last another day before spoiling). The topping is a half cup each oats, wheat germ, flour, brown sugar, and melted butter, plus a dash of cinnamon. Bake at 350 for half an hour or so, until the fruit juices are bubbling around the edges. Eat with vanilla ice cream.


  1. elrena says:

    I’ve never even heard of a pluot!!

    (But I Googled it, all is well now….)

    Sounds yummy!

  2. Caroline says:

    Not to be confused with an aprium or a plumcot! 🙂

  3. elrena says:

    And I blame this post entirely for the fact that I was up last night, after both of my kids went to bed, not writing, oh no, just reading about apriums, grapples, peacotums, plumcots, interspecific hybridization, and of course the pluot. 🙂

    We might just have to make the fruit crisp now….

  4. Libby says:

    Mmm, thanks for the reminder! I made it with frozen peaches (courtesy of Dad) tonight.