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1
First, make the crust by using a food processor fitted with a metal blade. Pulse the flour, salt, and 1/2 cup sugar together.
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2
Divide the butter or coconut oil into smaller amounts, add gradually to the bowl, and process until crumbly. Add the egg yolks and process until a ball is formed, adding more flour if necessary.
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3
(To make the dough by hand, use your fingers or a pastry blender to work the butter into the flour, salt, and 1/2 cup sugar until the mixture resembles coarse breadcrumbs. Add the egg yolks and work the dough into a ball.)
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4
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.
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5
When you're ready to make the crisp, preheat oven to 450.
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6
Put the fruit in a 9-by-13-inch Pyrex pan. Sprinkle lemon zest, the preserved ginger, and the remaining 1/2 cup sugar over all; mix together with the fruit, using your hands.
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7
Remove the crust from the refrigerator, pinch off nickel-sized bits of dough, and sprinkle over the top. You want it to be rustic.
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8
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. Serve warm or at room temperature, topped with generous scoops of vanilla ice cream.
