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