Ina Pinkney's fruit crisp recipe
Pinkney, the eponymous chef at Ina’s (1235 W Randolph St), has made a career out of perfecting simple foods, and it doesn’t get any simpler (or more perfect) than a fruit crisp. This foolproof recipe “works with every summer fruit,” Pinkney says. “But right now, I’m stuck on peaches!”
Find fruit of all kinds at the Erie Street Farmers’ Market, 500 W Erie St, Sundays 8am–1pm through Oct 10.
Summer fruit crisp
1 ¾ cup flour
½ cup sugar, white
½ cup sugar, light brown
½ tsp cinnamon
½ tsp nutmeg
12 tbsp butter, unsalted, cut into small pieces and kept very cold
Peaches, with skin on and pits out, cut into medium chunks
1. Preheat oven to 375 degrees. Put the flour, sugars, cinnamon and nutmeg into a food processor and pulse once or twice to combine. Add the butter and pulse seven to ten times, until the butter pieces are quite small—about the size of rice.
2. Overfill an eight-ounce ramekin with fruit and cover it with a quarter cup of topping. Put the ramekins on a cookie sheet and bake the crisps at 375 degrees for 17 to 25 minutes, until topping browns a little and fruit is bubbly.