Fruit Crisp

Who doesn’t love apple crisp! I often double the topping as I love more of it.  This recipe is taken from Better Homes and Gardens New Cookbook.  Pictured here is a peach crisp.  I bought peaches, but they all ended up being pulpy, so instead of wasting them I turned them into a crisp. I also never add the nuts. 




5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
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)

1.  For fruit filling, thaw fruit if frozen.  Do not drain.  Place fruit in a 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 the butter until mixture resembles coarse crumbs.  Stir in the nuts.  Sprinkle topping over fruit.
3. Bake in a 375F oven 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.
Makes 6 servings

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