07/02/2014 09:27 am ET Updated Sep 01, 2014

Joan Nathan's Chosen Red, White, and Blue Fruit Crisp

James Ransom

Joan Nathan's fruit crisp looks like the Fourth of July -- literally. A juicy red and blue filling of the summer's plumpest berries bubbles underneath a sugar cookie-like crust, all topped with a scoop of vanilla ice cream. You'll be hard-pressed to find a dessert more patriotic -- or delicious -- to enjoy as fireworks light the sky.

More on Food52: Need more ideas for July 4th? Here's a collection of dishes to help get you inspired. 

Make the crisp in a big pan, like Joan recommends, and serve guests heaping spoonfuls after your cookout. Or, if you're having a fancier affair (or you just want a crisp all to yourself), follow our lead and use individual casserole dishes. The more leftovers you have, the better -- this not-too-sweet fruit crisp is a perfectly acceptable 5th of July breakfast. Store this recipe in your collection for the winter months, too: it works wonderfully with any fruit you may have. 

Joan Nathan's Red, White, and Blue Fruit Crisp

Serves 8

For the crust

1 1/2 cups unbleached all-purpose flour

1/2 cup sugar

2 large egg yolks

1 1/2 sticks of unsalted butter (or 3/4 cup of coconut oil)

1 pinch salt

For the filling

10 cups mixed fruit: strawberries, blueberries, blackberries, raspberries, chopped rhubarb

1/2 cup sugar

1 teaspoon grated lemon zest

1/4 cup candied ginger, diced

See the full recipe (and save and print it) here.

Photo by James Ransom.

This article originally appeared on Joan Nathan's Chosen Red, White, and Blue Fruit Crisp

Food52 is a community for people who love food and cooking. Follow them at -- and check out their new kitchen and home shop, Provisions.