Stone Fruit Crisp

For this stone fruit crisp, mix any summer stone fruit of your choice-plumes, cherries, apricots-with a buttery brown sugar oat crumble topping.

Bake it until brown and bubbling, then sit back and bet on how long it will last.

The crispy oat crumble topping is the perfect foil for sweetness, and when you pour some vanilla ice cream on top? So it has no competition.

Ingredients for Stone Fruit Crisp – For the Stone Fruit Filling: – 3 pounds (1360 g) ripe peaches, nectarines, plums, cherries or apricots (or a combination of all - about 8-10 cups chopped)* – 1/2 cup (100 grams) brown sugar (packed) – 2 tablespoons (14 grams) cornstarch – 1/2 tsp cinnamon – pinch nutmeg – 2 teaspoons lemon juice (or up to the juice of half a lemon if you prefer a more tangy taste)

For Oats Topping: – 1/2 cup (113 grams) unsalted butter (1 stick) – 1/2 cup (100 grams) brown sugar (packed) – 1 tsp cinnamon – 1/2 tsp salt – 1 cup (125 grams) all purpose flour – 1 cup (100 grams) rolled (old-fashioned) oats – 1/2 cup (57 grams) chopped pecans, chopped almonds, or chopped walnuts (optional)

Servings - 8, Preparation time - 30 mins, Cooking time - 1 hour, Type - crisp.

Store any leftovers in the fridge for a few days, and reheat individual servings in the microwave

You can halve the entire recipe and bake in an 8×8-inch square or 2 quart baking dish for 35–40 minutes or until the crisp topping is browned.

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