Easy Fruit Crisp
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.
Recipe Notes
*Crisp toppings freeze very well! You can make crisp topping in large batches and freeze it for crisp anytime.
Location: