Fruit crisp
A traditional crisp topping baked over the fruit of your choice
Servings: 5
Ingredients
- 5-6 cups Fruit sliced peeled and cored apples, sliced peeled peaches, strawberries, blackberries, raspberries, ground cherries, blueberries etc., or a mixture of fruit)
- 2/3 cup packed Brown Sugar
- 1/2 cup all-purpose Flour
- 1/2 cup Oats
- 1/2 teaspoon ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- 1/2 cup softened Butter
- Baking Spray
- *** If making a blueberry crisp, toss the blueberries in a Tablespoon of Lemon Juice in the baking dish before putting the crisp topping on
Instructions
- Preheat oven to 375°
- Place fruit in an even layer in a 8x8 baking pan or dish (I prefer Pyrex for this).
- In a medium bowl, mix together the brown sugar, flour, oats, cinnamon and nutmeg.
- Cut softened butter into mixture with a fork until butter is somewhere between pea and hazelnut sized pieces.
- Sprinkle mixture evenly over fruit.
- Bake for 30-35 minutes until topping is golden brown.
Modifications
Husking ground cherries was a little hard on my hands. If things like peeling and slicing fruit is difficult, use fruits that don't need preparation. Drained, canned peaches in fruit juice, raspberries, blackberries and blueberries all just need to be measured out. I've made a canned peach with a half pint of raspberry crisp before and it is delicious.
Cutting the butter into the topping with a fork was a little slow and difficult and at the end I just used my fingers to break up the final lumps that were too big. Use a fork for most of it. Warm fingers with warm butter was a little messy.
