Fruit Crisp with Cinnamon Crème Fraîche

Fruit Crisp with Cinnamon Crème Fraîche

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  • 3 to 4 cups chopped fruit, such as peaches or nectarines
  • 1 cup seasonal berries
  • 1/4 cup white sugar
  • 1/2 lemon, zested and juiced
  • 1 1/4 cups rolled oats
  • 1 cup flour
  • 1 stick (1/2 cup) melted butter
  • 1 1/4 cups brown sugar, divided
  • 1 cup crème frâiche
  • 1 tablespoon Grand Marnier
  • 1 teaspoon ground cinnamon


To make filling, mix fruits with white sugar, lemon juice and zest, and pour into a 9-by-13-inch baking dish

To make topping, stir oats, flour, butter and 1 cup brown sugar together in a bowl. Sprinkle over fruit in baking dish and bake at 400° F for 35 to 40 minutes, or until bubbly and golden brown.

Combine crème fraîche, remaining 1/4 cup brown sugar, Grand Marnier and cinnamon; chill. Add a dollop on top of each crisp serving.

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