STONE FRUIT-COCONUT CRISP

prep 40 minutes bake 25 minutes at 375°F

This is the recipe to make when stone fruits are in peak season—when they’re best for flavor and juiciness. If you crave this crisp when fresh stone fruit is out of season, use frozen unsweetened peach slices, thawed.

•   4 cups fresh or frozen pitted Royal Ann or dark sweet cherries
•   1 to 2 oranges
•  ½ cup granulated sugar
•   3 Tbsp. cornstarch
•   6 cups sliced stone fruit, such as nectarines, plums, and/or peeled peaches
•  ¾ cup rolled oats
•  ½ cup packed brown sugar
•  ⅓ cup all-purpose flour
•  ⅓ cup butter, cut up
•   1 cup flaked coconut
• Coconut or vanilla ice cream (optional)

1. If using frozen cherries, let stand at room temperature 30 minutes (do not drain). Preheat oven to 375°F. Remove 1 Tbsp. zest and squeeze ½ cup juice from oranges. In a 4- to 6- qt. Dutch oven stir together granulated sugar and cornstarch. Stir in cherries, stone fruit, and orange juice. Cook and stir over medium heat until thickened and bubbly. Transfer to a 3-qt. rectangular baking dish.

2. For topping, in a bowl stir together oats, brown sugar, flour, and orange zest. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in coconut. Sprinkle topping over fruit mixture.

3. Bake 25 minutes or until stone fruit is tender and topping is golden. Serve warm and, if desired, with ice cream.

number of servings 8

per serving 420 cal., 13 g fat (9 g sat. fat), 20 mg chol., 103 mg sodium, 74 g carb., 6 g fiber, 53 g sugars, 5 g pro.