Seasonal Dessert Recipe

Prepare the fruit

Preheat the oven to 375°F (190°C). Wash, dry, and trim your chosen seasonal fruit. If using stone fruit or apples/pears, pit and slice into roughly 1/2-inch slices. If using berries, leave whole or halve large berries so pieces are about the same size.

Place the prepared fruit in a large mixing bowl. Add granulated sugar, light brown sugar, lemon juice, lemon zest, cornstarch, ground cinnamon, and sea salt. Toss gently until the fruit is evenly coated and the cornstarch is distributed. Let sit 10 minutes — the sugars will draw out some juices and the cornstarch will begin to thicken the mixture.

Transfer the fruit mixture to a 9-inch (or similar capacity) ovenproof baking dish, spreading it into an even layer. If the fruit released very little juice, spoon 1 to 2 tablespoons of water over the fruit to help create sauce while baking.

In a medium bowl combine rolled oats, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Whisk to distribute evenly.

Add cold cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs and pea-sized butter bits remain. If using, stir in chopped toasted nuts for extra crunch.

Evenly sprinkle the topping over the fruit in the baking dish, covering as much surface area as possible. Press down lightly to help some topping contact the fruit juices.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let rest on a wire rack for 10–15 minutes — this helps the filling thicken slightly so it doesn’t run when served. Stir vanilla extract into the warm fruit filling gently to distribute.

Serve warm, portioned into bowls or plates. Top each serving with a scoop of vanilla ice cream or a dollop of whipped cream and, if desired, dust lightly with confectioners' sugar.

Leftovers: cover and refrigerate for up to 3 days. Reheat individual portions in a microwave or rewarm the whole dish in a 350°F (175°C) oven until heated through.