Fruit Crisp

By mariannefeldman

Ingredients

• 5 cups fruit
• 3 tablespoons sugar
• 1/2 cup regular rolled oats
• 1/2 cup brown sugar, packed
• 1/4 cup flour
• 1/4 teaspoon nutmeg, ginger or cinnamon
• 1/4 cup butter
• 1/4 cup chopped nuts or coconut

Details

Servings 1

Preparation

Step 1

Stir sugar into fruit; if using blueberries also add 3 tbs flour

Topping: combine oats, sugar, flour & cinnamon; cut in butter til mixture resembles coarse crumbs
Stir in nuts or coconut

Sprinkle topping over filling

Bake 375* for 30-35 mins til golden

For crumb topping instead: 1/2 cup flour, 1/2 cup sugar, 1/2 tsp cinnamon, 1/4 cup butter;
or 1/2 cup flour, 1/2 cup packed brown sugar & 3 tbs butter
or 1/2 cup sugar, 1/4 cup flour, 1/4 cup whole wheat flour, 2 tsp cinnamon, 1/4 cup butter

**Streusel topping from bluberry buckle recipe: enough for 1 - 9" round pan: 1/2 cup flour, 1/2 cup packed light brown sugar, 2 tbs granulated sugar, 1/4 tsp cinnamon, pinch table salt, 4 tbs unsalted butter, cut into 8 pieces, softened but still cool:

In mixer: combine flour, sugars, cinnamon, salt, til no lumps; add butter & mix on low til mixture resembles wet sand & no large butter pieces remain. Squeeze handfuls into clumps, break up clumps & sprinkle over fruit