A Fruit Crisp Formula for All Seasons

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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.
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)
  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.



Posted on

June 1, 2016

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