Ahhh, summer fruit! Berries, melons, stone fruit … I can’t seem to get enough! One of my favorite things to do with ripe fruit is to make a seasonal fruit crisp. There’s something so satisfying about ripe fruit with a crispy topping that no one can resist. This year I’ve been testing out a few recipes to find the perfect ratio of fruit and crunch, and I think I’ve found the one.

Martha’s Blueberry Crisp

Filling
6 cups (3 pints) blueberries or other fresh fruit combination like strawberries, nectarines, stone fruit, etc.
1/2 cup white sugar (or 1/4 cup each brown or white sugar)
1 1/2 tablespoon cornstarch
1 teaspoon fresh lemon juice or lime juice
1/4 teaspoon coarse salt

Topping
3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts, such as almonds)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
1/3 cup sugar

1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Photo credit: Rebecca Firlik