One Fabulous Red, White, and Blue Fruit Crisp

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Joan Nathan's fruit crisp looks like the Fourth of July — literally. A juicy red and blue filling of the summer's plumpest berries bubbles underneath a sugar cookie-like crust, all topped with a scoop of vanilla ice cream. You'll be hard-pressed to find a dessert more patriotic — or delicious — to enjoy as fireworks light the sky.

More: Need more ideas for July 4th? Here’s a collection of dishes to help get you inspired.

Make the crisp in a big pan, like Joan recommends, and serve guests heaping spoonfuls after your cookout. Or, if you’re having a fancier affair (or you just want a crisp all to yourself), follow our lead and use individual casserole dishes. The more leftovers you have, the better — this not-too-sweet fruit crisp is a perfectly acceptable 5th of July breakfast. Store this recipe in your collection for the winter months, too: it works wonderfully with any fruit you may have.

In her latest video for Tablet Magazine, Joan demonstrates how simple it is to make a quick pastry crust in the food processor. With her help, you’ll have a crowd-pleasing, festive dessert in no time.

Joan Nathan’s Red, White, and Blue Fruit Crisp

Serves 8

For the crust

1 1/2 cups unbleached all-purpose flour
1/2 cup sugar
2 large egg yolks
1 1/2 sticks of unsalted butter (or 3/4 cup of coconut oil)
1 pinch salt

For the filling

10 cups mixed fruit: strawberries, blueberries, blackberries, raspberries, chopped rhubarb
1/2 cup sugar
1 teaspoon grated lemon zest
1/4 cup candied ginger, diced

  1. First, make the crust by using a food processor fitted with a metal blade. Pulse the flour, salt, and 1/2 cup sugar together.

  2. Divide the butter or coconut oil into smaller amounts, add gradually to the bowl, and process until crumbly. Add the egg yolks and process until a ball is formed, adding more flour if necessary.

  3. (To make the dough by hand, use your fingers or a pastry blender to work the butter into the flour, salt, and 1/2 cup sugar until the mixture resembles coarse breadcrumbs. Add the egg yolks and work the dough into a ball.)

  4. Flatten the dough with your hands or a rolling pin to about a half-inch thickness, wrap in plastic wrap, and refrigerate for at least a half hour.

  5. When you’re ready to make the crisp, preheat oven to 450.

  6. Put the fruit in a 9-by-13-inch Pyrex pan. Sprinkle lemon zest, the preserved ginger, and the remaining 1/2 cup sugar over all; mix together with the fruit, using your hands.

  7. Remove the crust from the refrigerator, pinch off nickel-sized bits of dough, and sprinkle over the top. You want it to be rustic.

  8. Bake for about 30 minutes or until the crust is golden brown and the fruit juicy. Remove from the oven and set on a rack to cool. Serve warm or at room temperature, topped with generous scoops of vanilla ice cream.

Save and print the recipe on Food52.

Photo by James Ransom. Video by Tablet Magazine. 

This article originally appeared on Food52.com: Joan Nathan’s Chosen Red, White, and Blue Fruit Crisp