Thursday, October 18, 2012

Fruit Crisp

This is one of my favorite desserts.  The topping pairs well with just about all the fruits I've tried.  I've made it with fresh peaches, pears and apples.  The picture above is peaches.  I've also used frozen berries and cherry pie filling and those were both yummy too.  It's also easy to double and cooks nicely in a dutch oven (in case you get put in charge of making cobblers for 100 teenagers at Girls Camp...for example!)

There are a lot of ways to alter this recipe to your liking too.  Omit the coconut if you want, play around with the spices, combine different fruits, add extra pecans, etc.  Just don't forget the vanilla ice cream!!

Fruit Crisp
6 cups fruit (fresh, frozen or canned)
3 T. granulated sugar
1 T. lemon juice (only if using fresh fruit)

1 cup rolled oats
1 cup brown sugar
1/2 cup flour
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon (I like more!)
1/2 cup butter
1/4 cup shredded coconut
1/4 cup chopped pecans or walnuts

1) Peel and slice fresh fruit or thaw frozen fruit.  Place in the bottom of a 9x13 in. baking dish.  Sprinkle with granulated sugar and lemon juice (if needed).

2) In a medium bowl combine oats, brown sugar, flour and spices.  Cut in butter using a pastry blender until mixture is in coarse crumbs.  Stir in nuts and coconut.  Pour topping evenly over the fruit.

3) Bake at 375 degrees for 35 minutes or until fruit is tender.  Serve warm with ice cream.

Freezer Meal Prep Instructions:
Follow steps 1 and 2 above making sure to use a freezer friendly 9x13 dish (I use the disposable kind).  Cover with 2 layers of foil. Label and freeze.

When ready to serve:
Let thaw in refrigerator overnight, uncover and bake using instructions above. bake from frozen: tent foil over pan, increase cook time to 65 minutes or until fruit is tender and the top golden brown. Serve warm with ice cream! 

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