Fresh Fruit Crisp
This dessert is crusty on top and juicy underneath; with a little yogurt on the side, it is perfect. In the winter months it can be made with canned fruit, such as apricots, pears, peaches, or cherries. The classic fresh fruit is apples in fall and apricots in summer. But try all the fruits and find your family favorites.
Mind Refresher: Stand straight, breath normally; watch your breath for 30 seconds.
Total Timeunder 2 hours
One Pot MealYes
OccasionBuffet, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, crisp, fruity, spiced, sweet, tart
Type of Dishdessert, fruit
- 1 cup (125 g) quick-cooking oats
- 1 cup (150 g) all-purpose flour
- ¾ cup (175 g) light brown sugar or raw sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 4 ounces butter, cut into ½-inch (1.2-cm) cubes
- 6-8 green apples (2 pounds or 1 kg), with skins and coarsely chopped (about 6 cups)
- 1 cup (250 g) frozen raspberries (optional)
- ½ cup (125 ml) water or apple juice
Preheat oven to 375°F (190°C).
Combine oats, flour, sugar, cinnamon, and salt in a medium mixing bowl.
Mix in butter by rubbing between your fingertips to form a coarse meal.
Arrange fruit in an 8 x 8 x 2-inch (20 x 20 x 5-cm) square baking dish.
Pour in water and spread fruit with crumb mix, patting it down.
Bake 1 hour or until top is brown and bubbly.
Apricots: You don’t need as much apricot as you would other fruit. Use 10 apricots, sliced in fourths, and add ¼ cup (125 g) grated coconut to the topping.
Almonds or other nuts: Add to the topping mixture.
Pears: Use with freshly grated ginger and walnuts
2008 Sharon Louise Crayton