My favorite is nectarine, since there is no peeling, and a pretty color, but I won’t turn my nose up at peach, pluot, or plum! It has to have oatmeal in the topping.
I sometimes start with the Cooksillustrated recipe, although I’m sure there’s a paywall.
"## WHY THIS RECIPE WORKS
A combination of oats, flour, brown sugar, butter, and vegetable shortening gave us the best topping for our crisp recipe, one that baked up crunchy but still light and tender…"
And
“If you make the crisp topping in large quantities and freeze it, this dessert can be as simple as slicing up some fruit. Just store the topping in a large container or zipper-lock bag. When you need a quick dessert, scoop out the required amount (about two cups for the quantity of fruit in this recipe), sprinkle it over the prepared fruit, and bake.”
Also, consider tapioca flour (not pearls) to thicken the fruit juice. Not sure where I got that. Thickeners-Fine Cooking
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
147
That’s as good a recipe as any. It’s something we make a number of times each year, including an autumn version. It is, indeed, a British classic for summer - ranking up there with Eton Mess. It didnt make my “Top 3” but it would make my “Top 5”.
We’ve never lined the bowl with clingfilm and so long as you weight down the assembled pudding with a saucer and a couple of tins overnight, we’ve never had an issue unmoulding it.
As indicated, a mix of berries is needed - strawberry, raspberry and blackberry are fine. I think it really needs the currants to add a bit of tartness to what could otherwise be something overly sweet. You’ll have liquid leftover. Keep this till you eat it - you may need a little moistening if the bread hant fully soaked through.
Our autumn version would usually omit the strawberries,as they’ll have gone out of season, but probably include chopped plums.
Speaking of summer puddings and the like, I really love Nigella Lawson’s book, Forever Summer. It has a lot of great summer dessert recipes, as well as light, summery type meal ideas. It’s a fairly old book by now, but love her writing and approach to food. Now that I’ve lost kitchen privileges, I better get the book out and bookmark some recipes for H to cook. Have a pretty tough life these days. Ok, time to file my nails now. Joking.
Willie’s Crisp, recipe available from google, is so delicious with summer fruits. So easy, just follow the directions. I like it with sliced nectarines, blackberries, blueberries.
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