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Jersey Summer Fruit Crisp
Jersey Summer Fruit Crisp
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10 cups cut-up Jersey Fresh peaches, strawberries, plums, blueberries (any combination)
½ cup granulated sugar, or to taste
¼ cup Laird’s Apple Jack (apple brandy produced in Colts Neck)
1 tsp fresh lemon juice
3 TBS plus ¼ cup flour (divided use)
1 cup rolled oats
1 cup chopped walnuts (divided into ½ cups)
1 TBSP brown sugar
1 tsp cinnamon 1/3 cup butter, softened


Preheat oven to 375 degrees. Spray a 9-inch by 13-inch pan with non-stick spray. Gently toss fruit with sugar, Apple Jack, and lemon juice. Sprinkle with 3 TBS flour. (If fruit is very juicy, drain some or add a bit more flour.) Toss gently. Spread fruit in prepared pan; set aside. Topping: In food processor or blender, process ½ cup walnuts until fine; transfer to a bowl; add oats, brown sugar, cinnamon, and remaining flour. Using a pastry blender, cut butter into oat mixture until crumbly. Add remaining chopped walnuts. Sprinkle mixture evenly over fruit. Bake 20 to 25 minutes, until fruit is tender and topping is golden brown. Serve warm, with whipped cream, if desired. Serves 12. Contributed by: Patricia Mack, Hackensack, NJ

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Jersey Summer Fruit Crisp
This is a QR Code
Scan here to get
this recipe on
your phone
10 cups cut-up Jersey Fresh peaches, strawberries, plums, blueberries (any combination)
½ cup granulated sugar, or to taste
¼ cup Laird’s Apple Jack (apple brandy produced in Colts Neck)
1 tsp fresh lemon juice
3 TBS plus ¼ cup flour (divided use)
1 cup rolled oats
1 cup chopped walnuts (divided into ½ cups)
1 TBSP brown sugar
1 tsp cinnamon 1/3 cup butter, softened


Preheat oven to 375 degrees. Spray a 9-inch by 13-inch pan with non-stick spray. Gently toss fruit with sugar, Apple Jack, and lemon juice. Sprinkle with 3 TBS flour. (If fruit is very juicy, drain some or add a bit more flour.) Toss gently. Spread fruit in prepared pan; set aside. Topping: In food processor or blender, process ½ cup walnuts until fine; transfer to a bowl; add oats, brown sugar, cinnamon, and remaining flour. Using a pastry blender, cut butter into oat mixture until crumbly. Add remaining chopped walnuts. Sprinkle mixture evenly over fruit. Bake 20 to 25 minutes, until fruit is tender and topping is golden brown. Serve warm, with whipped cream, if desired. Serves 12. Contributed by: Patricia Mack, Hackensack, NJ

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