Fruit Crisp

prep time:: 30 minutes
total time:: 1 hour

Makes 6 servings

Alison Kruse

ingredients

5 cups sliced, peeled cooking apples, pears, peaches, or apricots
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
Vanilla ice cream (optional)

directions

1
For fruit filling, thaw if frozen. Do not drain. Place fruit in 2-quart square baking dish. Stir in granulated sugar.
2
For topping, in a medium bowl, combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3
Bake in a 375° F for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

Blueberry Crisp:

Prepare filling as directed above, except use 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.

Cherry Crisp:

Prepare filling as directed above, except use 5 cups fresh or frozen unsweetened pitted tart red cherries for the fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour.

Rhubarb Crisp:

1
Prepare filling as directed above, except use 5 cups fresh or frozen* unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 3/4 cup and add 3 tablespoons all-purpose flour.
2
*If rhubarb is frozen, thaw but do not drain.

Source: John & Jodi