I love making fruit crisp since I am not a big pastry fan. I often double the “crisp” part, but there is enough if you make the recipe as is. I just like the extra oatmeal. This recipe is taken from Better Homes and Gardens “New Cookbook”.
I have made this recipe at the lake lots as I love using freshly picked blueberries . I often pre-measure the oats, brown sugar, flour and cinnamon in a Ziplock bag at home before we go to the lake. I never add the nuts or coconut.
My usual crisp is apple, but I make peach a lot when peach season is coming to an end. Instead of throwing out the pulpy peaches I turn them into a great dessert.
Recently I was given some fresh rhubarb from my wonderful friend Krista, so I decided to make a strawberry rhubarb crisp this time. Honestly, this has become my new favorite crisp.
Blueberry crisp, Cherry crisp and Rhubarb crisp are listed below. They require some slight changes so please take note.
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 the granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cut in 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.
Prepare filling as at above, except 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.
Prepare filling as above, except use 5 cups fresh or frozen unsweetened pitted tart red cherries for the fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour.
Prepare filling as above, except use 5 cups fresh or frozen* unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 1/4 cup and add 3 tablespoons all-purpose flour.
** NOTE: If rhubarb is frozen, thaw but do not drain.