This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

　　

Ingredients

Makes 8 (4-ounce) servings

　　1 1/2 quarts assorted fruits (such as blueberries, raspberries, peaches, plums, or cherries), trimmed and chopped into bite-size pieces

　　1/2 cup sugar

　　1 teaspoon lemon zest (from about 1/2 a lemon)

　　1/4 cup all-purpose flour

　　1/4 cup quick-cooking oats

　　Pinch of salt

　　1/4 cup packed light brown sugar

　　1/4 cup chopped walnuts

　　4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

　　

Step 1

1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.

　　

Step 2

2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.

　　

Step 3

3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.

　　

Step 4

4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.

　　

Step 5

5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.