• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• large egg
• 1 1/2 sticks of unsalted butter/margarine (or 3/4 cup of coconut oil)
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cinnamon
• pinch salt
• 6-8 cups fruit: strawberries, blueberries, blackberries, raspberries, peaches, plums or a mixture of fruits, fresh or frozen
• 1/4 cup sugar, depending on sweetness of fruit. I use brown sugar for peaches
• 2 T flour
• teaspoon grated lemon zest
• T lemon or orange juice
First, make the crust by using a food processor fitted with a metal blade. Pulse the flour, salt, and 1/2 cup sugar together. Divide the butter or coconut oil into smaller amounts, add gradually to the bowl, and process until crumbly. Add the egg and process until a ball is formed, adding more flour if necessary. You can also make the dough by hand either by cutting the butter into the dry mixture with two knives or by using a pastry blender.
Flatten the dough with your hands or a rolling pin to about a half-inch thickness, wrap in plastic wrap, and refrigerate for at least a half hour.
When you're ready to make the crisp, preheat oven to 450. Put the fruit in a 9-by-13-inch baking pan. Sprinkle lemon zest and juice over the fruit. Mix fruit with the remaining 1/4 cup sugar and flour. Remove the crust from the refrigerator, pinch off quarter-sized bits of dough, flatten a bit, and sprinkle over the top. You want it to be rustic and not cover every bit of fruit.
Bake for about 30 minutes or until the crust is golden brown and the fruit juicy. Remove from the oven and set on a rack to cool.