A Fruit Crisp Formula for All Seasons
A Fruit Crisp Formula for All Seasons
This fruit crisp can be adapted for any season - in the spring, use rhubarb and berries; stone fruit in the summer, and apples and pears in the fall.
Author: Vincci Tsui, RD
Recipe type: Baked Goods, Dessert, Vegetarian
Ingredients
Filling
4 cups (1 L) fruit, chopped if needed
Sugar (optional - I use ½ cup in rhubarb crisp, maybe a few tbsp in a berry crisp, all other fruits are sweet enough on their own!)
Spices (optional - cinnamon and ginger go with most things)
1 tsp (5 mL) vanilla
1 tsp (5 mL) lemon juice (I didn't add this to the rhubarb)
1 tsp (5 mL) flour (used to thicken juices - don't add to apple/pear due to natural pectin content of these fruits)
Topping
½ cup (125 mL) rolled oats
½ cup (125 mL) chopped walnuts or sliced almonds
⅓ cup (85 mL) brown sugar, packed
¼ cup (60 mL) butter, cut into pieces
3 Tbsp (45 mL) whole wheat flour
Spices (optional - I usually just put in the filling)
Instructions
Preheat oven to 375˚F.
In a 8 x 8" square casserole dish (or other 2 L casserole), stir together ingredients for filling. Spread out evenly in casserole dish. Set aside.
Place all topping ingredients into a medium bowl, using your hands, mix the ingredients together, breaking up the butter even further, until well-blended. The mixture should be coarse, with some pea-sized lumps.
Spread the topping over the filling in the casserole dish. Bake in preheated oven for 35 minutes, or until top is golden and filling is bubbling underneath.