Apple crumble dessert with cinnamon and vanilla ice - Newmarket Food Pantry

Easy Fruit Crisp

The great thing about fruit crisps is that you can use almost any fruit you have on hand to make a crisp. They also make an easy breakfast (if there is any left!) My favourite fruits to use include: • Thawed frozen or fresh mixed berries • Thawed frozen or fresh or canned peaches • Fresh apples • Fresh pears • Fresh plums • Thawed frozen or fresh or canned cherries

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

Preheat oven to 350 degrees. Coat a 9x9-inch or 11x7-inch glass baking dish with butter and set aside.
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.
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*.
Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.
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.
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.