Mark Bittman’s Recipe For Skillet Fruit Crisp

Skillet Fruit Crisp
From: HOW TO COOK EVERYTHING FAST © 2014 by Double B Publishing, Inc. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved

Time: Faster (30 minutes or less)
Makes: 4 to 6 servings

The essence of a crisp — sweet, tender fruit and a crunchy buttery topping — done quickly on the stovetop. Soft fruit cooks faster, but you can use firm fruit like apples: Just sauté them a bit longer, but it won’t take much more time.

Ingredients
6 tablespoons (3/4 stick) butter
2 pounds peaches, bananas, berries, or any combination
1/2 cup walnuts or pecans
1 lemon
1/2 cup rolled oats
1/4 cup shredded unsweetened coconut
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
Salt

1. Put 1 tablespoon butter in a large skillet over medium heat.
If you’re using stone fruits, pit and slice them; if using bananas, peel and slice.

2. Add the fruit to the skillet and cook, stirring occasionally until soft, 5 or 6 minutes. Add the berries for the last few minutes of cooking or, if using all berries, cook for a little less time, 3 or 4 minutes.

3. Put 5 tablespoons butter in another large skillet over medium heat.
Chop 1/2 cup nuts.
Grate 1 teaspoon lemon zest (refrigerate the fruit for another use).

4. When the butter is melted, add the nuts, lemon zest, 1/2 cup rolled oats, 1/4 cup shredded coconut, 1/3 cup packed brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt; toss to coat. Cook, stirring frequently, until the topping is golden and crisp, 6 to 8 minutes.

5. When the fruit is soft, divide it among bowls. Scatter the topping over the fruit and serve.