Rating: 5 stars
167 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 167
  • 167 Ratings

To vary the filling here, use 4 pounds of berries (strawberries, blackberries and raspberries); or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice. More Fruit Desserts

Grace Parisi
August 2008

Gallery

Credit: © Lucy Schaeffer

Recipe Summary

active:
20 mins
total:
2 hrs 20 mins
Yield:
8 to 10
Advertisement

Ingredients

Filling
Topping

Directions

Instructions Checklist
  • In a bowl, toss the fruit with the granulated sugar and cornstarch and let stand for 10 minutes.

    Advertisement
  • Preheat the oven to 375°. In a food processor, pulse the flour with the brown sugar, baking soda and salt. Add the butter and pulse until crumbly. Add the oats and pulse until incorporated. Transfer the topping to a bowl and press it into clumps.

  • Spread the filling in a 9-by-13-inch baking dish. Scatter the topping over the filling. Bake in the center of the oven for 1 hour, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.

Advertisement
Advertisement