Kitchen Sink Crisp


Cobblers and crisps – in my opinion, these are two of the best ways to use bake with summer fruit without covering up any delicious flavors. And they are so, so easy. I call this kitchen sink crisp because the only rule is that you need about 2 pounds of fruit. I used peaches, strawberries and blueberries, but you could use apples, or cranberries or raspberries, or any combination you like.

I like to go to the farmers market and just pick out everything that looks delicious, and that changes seasonally. A versatile recipe like this comes in handy because I can use it any time of the year.

I was especially excited about making this recipe because Pete bought me a beautiful 3 quart dutch oven as a half birthday-solstice-first day of summer present. I’ve wanted a dutch oven for a while, and I’m sure many more wonderful things will come out of it!

Dutch ovens are kind of like the MVP’s of the kitchen, you can use them to fry, bake, boil, roast… pretty much everything. I wondered what the Dutch really had to do with this amazing kitchen vessel. Turns out, not too much. They didn’t make it popular, their cuisine isn’t known for it (like, say, a wok in chinese cuisine), and they definitely didn’t invent it.

But what the Dutch did do is create an iron casting process that was the most efficient, and produced the smoothest pots in the world. They made casting molds out of dry sand, and shipped them everywhere. Since 1710 this cast iron pot has been known as the Dutch oven, named after the country that mastered it’s production.

Martha Stewart may have made my little orange Dutch oven… But a group of people long before her perfected the process!

So let’s use this little beauty!

Kitchen Sink Crisp


  • 2 lb. your favorite fruit, slice, chopped, prepped, etc…
  • 2 Tbsp. white sugar (optional, omit if your fruit is more sweet than sour)


  • 1 cup AP flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter, cold

Put all the prepped fruit in the bottom of your  3 quart Dutch oven (or casserole dish). Preheat your oven to 350 degrees. (Pete is  the master of fruit prep).

DSC_0015Stir in 2 Tbsp white sugar.

DSC_0020Pop that on the stove on medium low heat, just to start getting rid of some of the excess liquid, about 10 minutes. Make the crisp topping by combining the flour, oats, sugar, cinnamon and salt in a bowl. Then add the butter in small pieces and work them in with your hands until the mixture holds together easily when you squeeze it.

DSC_0016Take the fruit off the stove and cover the top with the crisp topping.

DSC_0025Put the lid on the dutch oven or casserole and bake 10 minutes. Then remove the lid and bake another 20-25 minutes until golden brown and bubbly.

DSC_0029Scoop into bowls with ice cream or whipped cream…. it’s kind of like dying and going to summer fruit heaven. Leroy thinks so too…



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