Image Curtosy of John Klein
This is one of my favorite dessert recipes to make in the summer when berries and stone fruit are in high season. It's simple, easy to make, I can make it ahead of time and it showcases the gorgeous, fresh fruit.
Serves 8-10
Ingredients
Filling:
1 ½ pounds of mixed berries -- raspberries, blueberries, and blackberries
2 pounds of plums -- pitted and cut into ½" thick wedges
2 tablespoons cornstarch
1 ½ cups of sugar (Use less if fruit is really sweet.)
1 cup loosely chopped fresh mint
(Variation: Add vanilla bean.)
Topping:
1 cup of flour
1 cup quick cooking oats
½ cup brown sugar
¼ cup white sugar
Pinch of salt
1 teaspoon of cinnamon
1 tablespoon of grated orange zest
8 ounces of butter softened
½ cup of chopped walnuts and pecans (or nuts of your choice)
Method
Put rack in middle of oven and preheat to 425°.
Butter a 9" pie dish.
In a large bowl combine sugar and cornstarch, whisk until combined. Add mint, plums and berries and gently fold with a rubber spatula until completely combined.
Place in oven and bake for 15-20 minutes until bubbly around the edges and lightly softened.
To make topping, whisk together flour, oats, sugars, salt, orange zest and cinnamon until thoroughly combined. Cut butter into ½" pieces and work in with hands or creamer until combined and crumbly. Stir in nuts.
Spoon topping onto fruit and place dish onto sheet pan (to catch juices) and place in oven and bake until brown and bubbly and crisp about 30-45 minutes. If desired serve with fresh whipped cream or ice cream, or serve as is!