Fruit Crisp!

Another fabu recipe from my mother (mum bum):

Any Fruit Crisp

Filling: Put fruit of choice in an au gratin dish. Fill until about 1/2” from top. (This could be unpeeled fresh peaches, nectarines, Italian prune plums or other varieties of plums. Or apples, fresh blackberries, cherries, blueberries, a mixture of berries and slices, rhubarb, rhubard with strawberries, whatever you’d like. You can also use frozen fruit. (Citrus isn’t appropriate for this.)

Topping: A rounded 2/3 C. flour, 2/3 C. sugar, 1/2 C. regular oatmeal. (If an apple crisp - add cinnamon; peach - add nutmeg; cherry - add almond extract.) Put all in a small food processor and pulse enough to mix. Then 1/2 stick cold butter; cut into chunks and added to processor bowl. Pulse that on and off until you have a coarse meal. (You can do this with two forks if no food processor is available.) Spoon that over top of fruit so all fruit is covered.

Bake at 400º for about 45 minutes. It’s done when the crust on top is getting golden brown and fruit juices are bubbling up from below.

You can use any size oven-proof dish, add amount of fruit and topping accordingly. The larger the dish, the longer it will take to bake. And it's delicious!!

This is best baked an hour before you want to serve it, so it’s hot. Excellent with a dollop of creme fraiche on it. Or if you must, a dollop of vanilla ice cream.

Don’t ever bother to peel peaches or nectarines or plums. Absolutely not necessary!

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xoabb
expect yum every now and again!