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Fruit Crisp - Using a variety of fruit

11/22/2011 | Sheryl McGlochlin
Fruit Crisp - Using a variety of fruit

Heat oven to 375

5 c sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2-4 Tbsp granulated sugar
1/2 c oats
1/2 c packed brown sugar
1/4 c all-purpose flour
1/4 tsp ground nutmeg, ginger, or cinnamon (I did a combo of nutmeg and cinnamon)
1/4 c butter
1/4 c chopped nuts or coconut (I leave this out)
Vanilla ice cream-optional

For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-qt square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and spice(s). Cut in butter until mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkle topping over filling.

Bake crisp in a 375 degree oven for 30-35 minutes (40 min for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

Makes 6 servings


About Author: Sheryl McGlochlin
Sheryl McGlochlin


3 Comments
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30 mins ago Reply

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Reply to John Doe

10 mins ago Reply

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John Doe

12 Apr, 2016 Reply

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