Stone Fruit Crisp

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Over the weekend we visited my parents and had a yummy dinner  – pinto beans, cornbread, kale greens, and skillet potatoes.  Yum yum!  It was the perfect meal for the unseasonably chilly and foggy summer day.  For dessert, I put together this stone fruit crisp.  This is the second time making this crisp and it’s quickly becoming one of my favorite fruity desserts.  Serve it warm just how it is, or top it with whipped cream, or with ice cream.

Stone fruits are in season right now and are readily available (and frickin’ amazing!)  You can choose your favorites, just use one, or make a big combo.. they will all work!  The chopped almonds in the topping, also considered a stone fruit, are an amazing addition for flavor and texture.


Stone Fruit Crisp
Prep time:
Cook time:
Total time:
Serves: 8 to 10
  • Filling
  • 2 lb. fresh or frozen (thawed) sliced peaches, plums, apricots, and/or cherries
  • ¼ tsp. almond extract
  • ½ tsp. ground nutmeg
  • 1.5 TBS. brandy, cointreau, or similar.
  • ½ to ¾ cup lightly packed brown sugar
  • ¼ cup all-purpose flour
  • Topping
  • ¾ cup all-purpose flour
  • ½ tsp. salt
  • ½ to ¾ cup lightly packed brown sugar
  • ¾ cup rolled oats
  • ½ cup chopped almonds
  • ¾ stick cold unsalted butter, cut into cubes (you can increase this to one whole stick)
  1. Preheat oven to 375F.
  2. Mix together all filling ingredients and set aside for 30 minutes to 1 hour, so it creates delicious juices.
  3. In another bowl, toss together all topping ingredients, except the butter.
  4. Using a fork or pastry blender, cut the cold butter into the topping mixture until it resembles coarse bread crumbs.
  5. Spread the filling into an 8x11 glass baking dish or similar. Pour topping mixture evenly across the top of the filling.
  6. Bake uncovered on the center rack of oven until golden and crispy on top, and bubbly on the bottom, 35 - 45 minutes.



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