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The Ultimate Summer Fruit Desserts - Recipe Cost

Step 1: Making the TOPPING of your choice

1 cup / 250 mL all-purpose flour

2/3 cup / 150 mL packed brown sugar

1/2 cup / 125 mL chopped nuts (optional)

1 tsp / 5 mL grated citrus rind

1/3 cup / 75 mL salted butter, melted

Mix together dry ingredients; drizzle with butter and stir until crumbly.

1 cup / 250 mL rolled oats

1/2 cup / 125 mL all-purpose flour

1/3 cup / 75 mL packed brown sugar

1/3 cup / 75 mL chopped nuts

3 tbsp / 45 mL granulated sugar

1/3 cup + 1 tbsp / 90 mL chilled butter, diced

Mix together dry ingredients; lightly work in butter by pinching until crumbs that hold together are formed, with no loose flour.

1/4 cup / 60 mL granulated sugar

1 tsp / 5 mL baking powder

1/4 tsp / 1 mL baking soda

1/4 cup / 60 mL chilled salted butter, diced

3/4 cup / 175 mL buttermilk

1/2 tsp / 2 mL vanilla extract

Mix together dry ingredients; with pastry blender or 2 knives, cut in butter until crumbly. Mix together buttermilk and vanilla; drizzle over flour mixture and stir with fork until soft, sticky dough is formed.

Step 2: Adding the fruit(s)

6 to 7 cups / 1.5 to 1.75 L sliced fruit (see fruit combo possibilities below)

3 tbsp / 45 mL granulated sugar (for Crisp or Crumble) OR 1/3 cup / 75 mL (for cobbler)

1 tbsp / 15 mL cornstarch or 2 tbsp/30 mL flour

Mix fruit with sugar and cornstarch or flour.

Place in buttered 8-inch/ 2 L square baking dish. Sprinkle with Crisp or Crumble Topping OR for Cobbler using a spoon, drop dough in 9 evenly spaced mounds over fruit.

Step 3: Baking

For the Crisp or Crumble: Bake in 350F/180C oven until fruit is bubbling and topping is crisp, 45 to 60 minutes.

For the Cobbler: Bake in 400F/200C oven until fruit is bubbling and topping is light golden and no longer doughy underneath when lifted, 35 to 40 minutes