Fruit Crisp

I can never remember the differences between crisps, slumps, cobblers and that other one. I do know that when you chop up a happy pile of your favorite juicy fruits, add an oatmeal topping, and bake all that for about 30-40 minutes, you have yourself an easy yummy dessert I’ll gladly help you eat.

Ice cream is optional but highly recommended.

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Fruit (let’s try…apples?) Oatmeal Crisp

(from Marilyn Schlabach – Harrisonburg, Virginia, USA – Dutch Kettle Cookbook, p174)

1) Go to your favorite local fruit place and get a whole bunch of whatever is in season.

2) Chop up about 4-5 cups of all that fruit (less if your pan or oven is small) and spread it in a buttered pie plate.

3) In a separate bowl, combine 1 cup brown sugar, ¾ cup flour, ¾ cup rolled oats, 1 teaspoon cinnamon and ½ cup margarine. Mix until it is crumbly. Press it over the fruit.

4) Bake at 175 °C for 35-45 minutes or until the top is brown and crisp.

5) Get your plates and spoons ready, then call me.

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