Stephen Colbert's Old-Fashioned Fruit Crisp Recipe Is a Truly "Euphoric Experience" (7 Ingredients) by Elisa Schmitz
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One of the best parts about summer is all the fruit and berry crisp recipes to be made with all the vine-ripe fruits and berries to be found at farmers markets or even your local grocery store. It turns out that TV funnyman Stephen Colbert, who until recently was host of The Late Show with Stephen Colbert, has one of the best old-fashioned fruit crisp recipes I've ever tried. It. Is. So. Good.
In fact, the fruit crisp recipe is so delicious that his wife, Evie McGee Colbert, with whom he wrote the wonderful cookbook Does This Taste Funny? Recipes Our Family Loves, describes it as a "euphoric experience." After the birth of their first child, a friend brought Stephen and Evie a rhubarb crisp that Evie describes as "the most delicious thing I had ever eaten." The recipe can be made with just about any ripe fruit, and we agree that it truly is a euphoric experience. Whether or not you like Stephen Colbert, I'm pretty sure you will love his buttery fruit crisp recipe.
Because I had already made a rhubarb crisp recipe this season, I decided to try the recipe with fresh berries from the farmers market instead. I'm so glad I did! It disappeared so quickly that I had to make another one in order to satisfy all the requests I received for more. I used strawberries (check out the health benefits of strawberries) and blueberries (learn about the health benefits of blueberries), but you also could use raspberries and blackberries. The Colberts note that the low-sodium recipe also works well with cut peaches, plums and apricots. The key is to use "a compact 6 cups" of whatever fruit or berries you're using.
To make this to-die-for high-fiber berry crisp recipe, here are the ingredients you'll need to gather: granulated sugar, cornstarch, fruit or berries of choice (I used strawberries and blueberries), rolled oats, unsalted butter, flour (all-purpose or gluten-free) and light brown sugar. In the second crisp I made, I added some chopped walnuts for extra crunch. Delicious! First, you combine the berries with the sugar and cornstarch then spread the mixture into a baking dish. Next, you combine the oats with the butter, flour and brown sugar. Then you crumble the topping over the fruit and bake it until it's a bubbling golden brown.
You can serve this delightful fruit crisp literally any time of day. It makes a wonderful breakfast, an energizing snack and, of course, an incredible dessert. For an extra special treat, be sure to serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Pure euphoria! For breakfast, we served it with a scoop of Greek yogurt. Yum!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes (ovens vary)
Total Time: 60 minutes
Servings: 12
Ingredients
The Fruit
- 6 cups of fresh fruit, sliced, or berries (I used 3 cups sliced strawberries and 3 cups blueberries)
- 3/4 - 1 cup granulated sugar (depending on how sweet you'd like it)
- 3 tablespoons cornstarch
The Topping
- 2 cups old-fashioned rolled oats
- 1/2 pound (2 sticks) unsalted butter, melted and cooled
- 1 cup flour (all-purpose or gluten-free flour)
- 3/4 cup light brown sugar, packed
- 1/2 cup chopped walnuts (optional)
Here's how to make it:
- Prepare the fruit first. In a large mixing bowl, add 3/4 cup of the granulated sugar, cornstarch and berries.
- Toss to coat then allow to stand. Toss a few times until berries give up their juices and sugar dissolves. Taste the syrup and decide if you'd like it sweeter. If so, add up to an additional 1/4 cup sugar, or to taste.
- Spread the fruit mixture into a 13x9-inch baking pan.
- Make the topping next. In a large mixing bowl, add the oats, melted butter, flour and brown sugar (and the walnuts, if using). Using your clean hands, combine until the topping is evenly mixed and crumbly. (To make this crisp gluten-free, use gluten-free flour. Oats are naturally gluten-free, but if you need to be sure, use gluten-free oats.)
- Crumble the topping evenly over the fruit, ensuring that it's evenly distributed.
- Bake in an oven that's been preheated to 350 degrees F until golden brown and bubbling, about 45 minutes.
- Allow the crisp to cool on the counter for at least half an hour before serving warm or at room temperature. Store leftover crisp in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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