Summer Stone Fruit Crisp

Yield: 8 servings

Preparation Time: and Active Time: 40 min

Ingredients

2/3 pound peaches, pitted and cut into 1/2 inch slices

2/3 pound plums, pitted and cut into 1/2 inch slices

2/3 pound nectarines, pitted and cut into 1/2 inch slices

1/2 cup sugar

1/2 cup plus 1 tablespoon all purpose flour, divided

3 teaspoons ground cinnamon, divided

1 cup old fashioned oats

1/2 cup packed brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold butter, cut into small cubes

4 ounces Saxon Gouda cheese. shredded (1 cup)

vanilla ice cream

Directions:

Heat oven to 350 degrees F.

Place fruit in a large bowl. Combine the sugar, 1 tablespoon flour and 1 teaspoon cinnamon in a small bowl; sprinkle on fruit and toss lightly. Set aside.

Whisk the oats, brown sugar, salt, remaining flour and cinnamon in a medium bowl. Cut in cold butter until small crumbs.

Spoon half of the reserved fruit mixture in an ungreased 10-inch ovenproof or cast-iron skillet; sprinkle with gouda. Spoon remaining fruit mixture over top. Sprinkle with crumb topping.

Bake for 45-50 minutes or until fruit is bubbly and topping is golden brown. Let stand for 15 minutes before serving. Serve with ice cream.

Cheesemonger Tip:
Fruit and cheese are like best friends--they're meant to be together. Mild, nutty gouda cheese adds depth and a pleasant bit of saltiness to this fruit crisp. Yum!

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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