August 21, 2010

Fruit Crisp

This recipe is a long time family favorite.  It is from my very first cookbook, Better Homes and Gardens, a wedding present from Grandma Frays.  I've tweaked it a bit to suit our tastes. Hope you enjoy!

Fruit Crisp

5 cups sliced, peeled apples, pears, or peaches
4 T sugar
1 cup regular rolled oats
1 cup packed brown sugar
1 cup all -purpose flour
1/2 tsp. cinnamon
1/2 cup butter

Place fruit in a round casserole dish.  Stir in sugar.  For topping, in a mixing bowl combine oats, brown sugar, flour, and cinnamon.  Cut in butter till mixture resembles coarse crumbs.   Sprinkle topping over filling.  Bake in a 375 degree oven for 30-40 minutes or until fruit is tender and topping is golden.  Serve warm with vanilla ice cream!  Yum!

Blueberry Crisp:  Prepare as above, except, for the filling, combine 5 cups blueberries with 4 tablespoons sugar and add 3 tablespoons all-purpose flour.  

Cherry Crisp:  Prepare as above, except, for the filling, combine 1/2 cup sugar and 3 tablespoons all-purpose flour.  Toss with 5 cups fresh or frozen unsweetened pitted tart red cherries.

Note: If using frozen fruit, thaw, but do not drain.


Sweet Apron said...

We love rhubarb crisp! Thanks for the "reminder". Peaches are on sale, so I may make some tonight.

Carmen at Old House Homestead said...

I see that peaches are on sale here this week so I may have to pick up some! : )

What a lovely blog you have Sweet Apron! I'll have to make sure I stop by regularly! : )

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