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).
