Fruit Crisp

One of my all time favorite desserts is fruit crips that my mom makes. There are so many variations on the fruit you can use, but we typically use apples. We have used pears, blueberries, cherries, plums, nectarines, peaches, all depending on what we have and what we feel like.

So, here is the basic recipie :) It comes from a Betty Crocker cookbook so you may have seen it before!

4 cups of chopped up fruit (usually you want to remove the skin except for on the cherris or blueberries).
2/3 cup of packed brown sugar
1/2 cup white flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup soft butter

Heat the oven to 375F.
Place the fruit in a 1 1/2 quart baking dish.
Blend the remaining ingredients until ingredients are combined
Sprinkle over fruit
Bake 30 to 35 minutes or until the topping is golden brown
Let cool and serve with ice cream, cool whip or by itself!

If you find that your crisp has lots of unabsorbed liquid in the pan after baking, try adding a bit of dried fruit (ie. crasins or dried cherries or dried cranberries) or even a sprinkle of flour on the fruit before adding the dry ingredients mixture on top.

I hope you enjoy this simple treat :)

Blessings in Christ,