Marilyn's Fruit Crisp
This is an all-purpose, versatile recipe that can be adapted, expanded, and changed out, but always manages to produce a wonderful crisp!
Preheat oven to 350 degrees. Butter 9 x 9 baking dish.
- About 6 cups fruit of choice. The picture of the crisp with this recipe was made with strawberries and blueberries, and boy was it good. You can try any single or combination of fruit like peaches, nectarines, raspberries, plums, rhubarb, apples, or whatever tickles your fancy. Berries, stone fruit and apples work best for a crisp, but use your imagination.
- 1/2 cup sugar, a little more or less to taste. I used Level Ground Cane Sugar, which has a subtle sweetness and fuller flavour profile than regular sugar
- 2 tbsp cornstarch
- 1 1/2 cups old fashion rolled oats (I used Only Oats)
- 1 cup flour (I used spelt flour, which bakes up with a pleasing texture)
- 1/2 cup sugar (I used the Level Ground Cane Sugar)
- 1/2 tsp salt
- 1/4 cup melted butter or coconut oil
- Optional: 1 tsp cinnamon, ginger or spice of your choice, 1/2 cup shredded coconut, or whatever you like!
Mix fruit ingredients together in large bowl until fruit is coated. Transfer to buttered baking dish. In the same bowl, to save dishes, combine oats, flour, sugar and salt. Stir lightly. Add melted butter/coconut oil and mix until a crumbly texture appears. Pour over the fruit in an even layer. Bake about 30 to 45 minutes or until juice is bubbling up and crumble is browned. Delicious served warm with ice cream, I used Tracey's Maple Walnut!