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: Vincci Tsui, RD
Recipe type: Baked Goods, Dessert, Vegetarian
- 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)
- 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)
- Preheat oven to 375˚F.
- 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.
- 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.
- 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.