A Fruit Crisp Formula for All Seasons

A Fruit Crisp Formula for All Seasons
 
This fruit crisp can be adapted for any season - in the spring, use rhubarb and berries; stone fruit in the summer, and apples and pears in the fall.
Author:
Recipe type: Baked Goods, Dessert, Vegetarian
Ingredients
Filling
  • 4 cups (1 L) fruit, chopped if needed
  • Sugar (optional - I use ½ cup in rhubarb crisp, maybe a few tbsp in a berry crisp, all other fruits are sweet enough on their own!)
  • Spices (optional - cinnamon and ginger go with most things)
  • 1 tsp (5 mL) vanilla
  • 1 tsp (5 mL) lemon juice (I didn't add this to the rhubarb)
  • 1 tsp (5 mL) flour (used to thicken juices - don't add to apple/pear due to natural pectin content of these fruits)
Topping
  • ½ cup (125 mL) rolled oats
  • ½ cup (125 mL) chopped walnuts or sliced almonds
  • ⅓ cup (85 mL) brown sugar, packed
  • ¼ cup (60 mL) butter, cut into pieces
  • 3 Tbsp (45 mL) whole wheat flour
  • Spices (optional - I usually just put in the filling)
Instructions
  1. Preheat oven to 375˚F.
  2. In a 8 x 8" square casserole dish (or other 2 L casserole), stir together ingredients for filling. Spread out evenly in casserole dish. Set aside.
  3. Place all topping ingredients into a medium bowl, using your hands, mix the ingredients together, breaking up the butter even further, until well-blended. The mixture should be coarse, with some pea-sized lumps.
  4. Spread the topping over the filling in the casserole dish. Bake in preheated oven for 35 minutes, or until top is golden and filling is bubbling underneath.

 

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