This week's work ·
Stone fruit crisp, with the topping in a second bowl
Peaches, plums and nectarines need room for a gentle turn through sugar and cornstarch. Keep the oat topping separate, and include the cooling pause in your dessert plans.
A mixed-fruit crisp leaves room for the fruit you have: peaches for sweetness, plums for a sharper bite, nectarines alongside either. Pit and slice the measured fruit before mixing the filling. A large bowl is useful here because ripe pieces do not need to be pressed against the sides while you try to coat them.
Share the work if someone is nearby. One person can prepare the fruit while the other rubs cold butter into the oats and flour. The butter belongs in the topping as cold pieces, not melted in a skillet. This method has no oat-toasting or brown-butter stage, and no extra pan needs to appear just to justify a recommendation.
Once the topping is scattered, the oven takes over. Look for bubbling juices and a golden surface rather than counting on the clock alone. Then leave the dish on a protected surface for the stated rest. Warm fruit and cold ice cream are a good pairing; scalding filling is not the same thing as a dessert ready to eat.
Two bowls for two mixtures
For a mid-priced nesting set, Cuisinart's stainless steel mixing bowl set with lids gives useful depth and includes lids. The higher-priced OXO Good Grips blue-and-gray three-piece set has stainless interiors, plastic exteriors and non-slip bases, without lids. Both list nominal capacities of 1.5, 3 and 5 US quarts. Those are listed capacities, not a tested amount of fruit you can fold without spilling.
Use the large bowl for the six cups of sliced fruit and a second bowl for the topping. If the fruit cannot turn gently with the sugar and cornstarch, move to a larger vessel. Keep the oven-safe baking dish separate: these sets are preparation bowls, not substitutes for the 9-by-13-inch dish in the method.
Cuisinart is the more useful choice when covered preparation matters beyond this bake. Its lids are worth checking individually. Some fit snugly, while others do not close properly; rust-like spots are also a concern. Choose it for its practical configuration, not an assumption that every cover seals or every surface stays spotless.
OXO's non-slip base is the reason to consider paying more, especially for a bowl that shifts while you work butter into a topping. Its substantial feel will not suit every hand. Water can become trapped inside the outer shell, including after hand washing, so the grip comes with a cleaning tradeoff rather than a simple upgrade in every respect.
We would keep suitable bowls already in the cupboard. If a new set is needed, Cuisinart suits lidded preparation and OXO suits a specific need for counter grip. Neither promises a crisper topping or longer service life. The quality of the fruit and the care taken with the method remain separate from the price of the mixing bowl.
On a small screen, scroll the table sideways to compare both choices.
| What matters | Cuisinart Stainless Steel Mixing Bowls with Lids | OXO Good Grips stainless mixing bowls — Blue/Gray |
|---|---|---|
| Budget | mid-priced | higher-priced |
| Construction | Stainless steel; grade not specified | Stainless steel interiors; plastic exteriors; non-slip bases; steel grade not specified |
| Included pieces | Three nesting bowls with matching storage lids | Three nesting bowls without lids; non-slip bases |
| Best fit | Covered prep when all lids seat properly | Grip while mixing, with separate food storage |
| Worth knowing | Inconsistent lid fit and rust-like spotting; dry under rims | Substantial feel not for everyone; water can become trapped between shell and steel, including after hand washing |
| Care | Dishwasher-safe per manufacturer; inspect and dry before nesting | Dishwasher-safe per manufacturer; water inside shell needs seller/manufacturer resolution, not a promised washing-method fix |
| Stated capacities | 1.5, 3, 5 US quarts | 1.5, 3, 5 US quarts |
02 · The recipe
Stone fruit crisp with cardamom oat topping
Peaches, plums and nectarines need room for a gentle turn through sugar and cornstarch. Keep the oat topping separate, and include the cooling pause in your dessert plans.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 70 min
- Yield
- About8servings
- Cool
- 10 min
Approximate planning time including stated cooling/rest; boiling water, product instructions, fruit ripeness, oven and handling pace can increase elapsed time.
What you'll need
- 6 cups mixed stone fruit (peaches, plums, nectarines), pitted and sliced
- 1/2 cup turbinado sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon baking powder
- Vanilla ice cream, to serve
Useful equipment
- Two mixing bowls with working headroom
- Suitable knife and stable board
- Suitable9-by-13-inch oven-safe baking dish
- Oven mitts and heat-safe surface
- Serving spoon and individual dishes
Method
- Heat the oven to 375°F. Wash, pit and slice the fruit. In a large bowl, gently toss the measured fruit with the turbinado sugar, cornstarch, vanilla, cardamom and salt. Use a larger bowl if needed for folding room, then transfer the filling to a suitable 9-by-13-inch oven-safe baking dish with headroom below its rim.
- In a second bowl, rub together the oats, flour, brown sugar, baking powder and cold butter with your fingertips until crumbly, leaving a few pea-sized butter pieces. Do not taste this uncooked flour mixture.
- Scatter the topping over the fruit. Bake for about 35–40 minutes, or longer if needed, until the juices bubble thickly at the edges and the topping is golden. Use oven mitts to move the hot dish to a stable heat-safe surface.
- Rest for at least 10 minutes before serving; the filling remains hot and may need longer. Spoon into individual dishes, check that portions are comfortable to eat and serve with the ice cream.
