Fruit crisps are the simplest way I know of to make delicious use of fruit and berries any time of year. They work wonderfully with frozen fruit during the colder months. But right now when we're at peak harvest time for so many luscious berries and fruits, it's the ideal time to enjoy a fruit crisp.
I've adapted my go-to fruit crisp recipe to make tartlet-sized hand pies which pack perfectly for all those summertime activities we're enjoying right now... picnics, boat rides, concerts at Blossom, Cain Park, the Transformer Station and Wade Oval Wednesday.
Have fun with creative combinations of seasonal fruit, berries, and flavorings. In early summer, rhubarb is my favorite filling. For Fourth of July, I filled these tartlets with Blueberry Lavender Compote and took them sailing where they were enjoyed with fireworks along Lake Erie. And come fall, try using apples and raspberries and a little ginger.
Summer Fruit Crisp Tartlets
Makes 10-12 tartlets
Crust & Topping:
1 cup flour
1 cup brown sugar
1 cup oatmeal (or your favorite granola)
1 tsp salt
1/2 cup butter, melted
Mix flour, brown sugar, oatmeal/granola, and salt. Stir in melted butter and mix well.
Approximately 2 cups fruit (rhubarb, plums, blueberries, apples, etc.), cut into 1/2" pieces
1/4 cup sugar
1 tbsp flour
Preheat oven to 350F.
Line a muffin pan with cupcake liners.
Using two thirds of the crust/topping mixture, form a bottom crust for each tartlet by pressing approximately 2 tbsp of crust dough firmly into the lined muffin tins.
Fill each tartlet with approximately 2 tbsp of fruit filling.
Crumble remaining crust/topping mixture over the top.
Bake at 20-30 minutes until tarts are bubbly and golden brown.