This makes a scrumptious breakfast or dessert! It can easily be made Lenten or can be enjoyed with a dollop of whipped cream or a generous scoop of vanilla ice cream.Ingredients
5 cups of peeled and sliced fruit - apples, peaches, pears, apricots, blueberries*, cherries*, rhubarb*, or a combination
2 to 4 T. granulated sugar
1 cup regular rolled oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup butter or margarine
1/2 cup coconut
Method
For filling thaw fruit, if frozen. Place fruit in an ungreased baking dish. Stir in granulated sugar.
For topping, in a mixing bowl combine oats, brown sugar, flour, cinnamon, and coconut. With a pastry blender or clean hands, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.
Bake in 375 degree F oven for 30 -35 minutes (40 for thawed fruit) ir until fruit is tender and topping is golden. Serve warm with whipped cream, ice cream, or non-dairy whipped topping, if desired.
*Blueberries, Cherries, and Rhubarb filling should be mixed with 3 T. of flour and have the granulated sugar increased to about 1/2 a cup (depending on taste).
5 cups of peeled and sliced fruit - apples, peaches, pears, apricots, blueberries*, cherries*, rhubarb*, or a combination
2 to 4 T. granulated sugar
1 cup regular rolled oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup butter or margarine
1/2 cup coconut
Method
For filling thaw fruit, if frozen. Place fruit in an ungreased baking dish. Stir in granulated sugar.
For topping, in a mixing bowl combine oats, brown sugar, flour, cinnamon, and coconut. With a pastry blender or clean hands, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.
Bake in 375 degree F oven for 30 -35 minutes (40 for thawed fruit) ir until fruit is tender and topping is golden. Serve warm with whipped cream, ice cream, or non-dairy whipped topping, if desired.
*Blueberries, Cherries, and Rhubarb filling should be mixed with 3 T. of flour and have the granulated sugar increased to about 1/2 a cup (depending on taste).
Very similar to my crisp recipe :-) How would you alter it for Lent? Doesn't it need the sugar?
ReplyDeleteDuring the fasts we don't eat meat or dairy (though I eat dairy when I am pregnant or breastfeeding and so do the children). If I was making this during a fast, I would use dairy free margarine rather than butter. Sugar is fine for us during lent. Sorry for the confusion!
ReplyDeleteI love fruit crisps! thanks for the reminder that it can be lenten too! :)
ReplyDeleteEmily - So funny! We eat dairy (no meat) but not sugar! Aren't the different traditions so fascinating? I always think so.
ReplyDeletewe love peach crisp too! My recipe is basically the same. I like to put vanilla in the crumble and have found white peaches taste amazing in a crisp.
ReplyDeleteOh my, this is so much more tasty looking than the crisp I brought you while you were on bedrest. As I said, baking is not my talent, lol. I apologize profusely, hahaha.
ReplyDelete