Easy Fruit Crisp
Easy Fruit Crisp
Ingredients
Filling:
- ½ cup granulated sugar
- 2 tbsp cornstarch
- Your fruit of choice – about 6 cups or 1.5 pounds
- 1 tbsp lemon juice
Topping:
- 1.5 cups rolled oats
- 1 cup all purpose flour
- ½ cup packed brown sugar
- ½ tsp salt
- 6 ounces butter or margarine 12 tbsp melted and cooled
- 1 tsp vanilla extract optional
Instructions
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Preheat oven to 350 degrees. Coat a 9x9-inch or 11x7-inch glass baking dish with butter and set aside.
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Whisk together the sugar and cornstarch in a medium mixing bowl until lump-free. Add the fruit and lemon juice and toss gently to coat. Transfer to the baking dish.
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Combine the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla over the oat mixture and stir to combine. Set aside*.
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Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.
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Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 30 to 35 minutes.
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Let the crisp cool on a wire rack for at least 15 minutes before serving. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.
Recipe Notes
*Crisp toppings freeze very well! You can make crisp topping in large batches and freeze it for crisp anytime.