Fruit Crisp

[photo to come] I was writing up this recipe for my friend Holly, but it fits the bill for the blog as well. It is cheap, easy, and delicious, especially when it takes advantage of seasonal fruit. I made this yesterday with most of a 3-Litre basket of peaches that I got for $3–and that was at the overpriced grocery store near my house!

I actually doubled it in 2 dishes, and froze one with an aluminum foil “sling” so I can remove it from the baking dish, and then take it out and plunk it back in the dish when it comes time to bake it later. I’m hoping to be able to bake it from frozen–maybe for longer at a lower temperature?–but I will have to look into this more.

The recipe is from my good ole’ Five Roses Cookbook.Β It’s basically just a crumbly sweet oat topping over chopped up fruit. The fruit really compacts as it cooks so if you have it, I suggest really filling up the dish with fruit and then topping it. Also, I added sugar as the recipe called for, but then I found it too sweet. In the past I have usually just put fruit on the bottom and with the topping, found it sweet enough, so that is what I am going to instruct here. If you want to add the sugar, the recipe called for 1/3 cup sugar or brown sugar, depending on the fruit, so you can decide for yourself.

Oh, and a vegan alternative would be to use margarine instead of butter, or another recipe I saw called for chilled coconut oil . . . sounds tasty especially with the addition of shredded coconut in the mix!

Fruit Crisp

2/3 cup flour

2/3 cup oats

1/2 cup brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup soft butter

Preheat oven to 375 degrees. Mix dry ingredients together. Cut in butter until completely incorporated. A food processor would make short work of this in a few pulses.

Prepare fruit as indicated below and spread in the bottom of an 8 x 8 inch baking dish. Sprinkle oat topping over it and bake about 30 minutes until top is crispy and fruit is soft. Delicious hot with vanilla ice cream, or cold with yogurt for breakfast.

Fruit filling instructions

Chop fruit, peeled or unpeeled as you wish, core or pit removed, until it rises a good way up the side of baking dish. The fruit will shrink substantially during cooking. Add sugar if you wish, to desired sweetness, and mix with sliced fruit. You may also want to add lemon juice or grated lemon rind, especially for apples.

Suitable for: pears, apples, peaches, blueberries, rhubarb, or apparently canned pie filling . . . though I wouldn’t recommend it!

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8 thoughts on “Fruit Crisp

  1. Hey! I made this exact recipe this morning! I got it out of my five roses cookbook too. And it was great. And cheap. And now it’s half gone!
    definitely yummy!

  2. Funny, I was visiting your site just now to kill time while waiting for my fruit crisp to cook. You know what they say about great minds…

    1. Yes, picture! I have it sitting on my camera, and have been too lazy to upload & link it. I’ll do it this afternoon! Promise!

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