Fruit Crisp

Categories: Dessert

Serves: 12 Servings

Ingredients:

-----------------------------------FRUIT-----------------------------------
4 -(up to)
5 c Fruit-sliced (peaches;
-blueberries; tart apples,
-pears; blackberries,
-raspberries; cranberries,
-or any fruit that cooks
-well in pies-no need to
-cut up small berries)
1/8 -(up to)
1/2 c Sugar (sweet or very ripe
-fruits-start with 1/8 cup
-and add more to taste. Tart
-apples may require as much
-as 1/2 cup.)
2 tb Lemon juice (fresh is best)
2 tb Flour

Instructions:
----------------------------------TOPPING----------------------------------
1 c Oatmeal (quick cooking)
1 c Flour
1 c Brown sugar
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt (optional)

From: "Nicki A. Eger"

Date: Mon, 22 Jul 1996 7:42:33 -0400 (EDT)
Bring fruit ingredients to a slow boil until slightly thickened. Recerve 3
or 4 tablespoons of the juice for the topping as it cooks. If using
apples, add 1-2 teaspoons of cinnamon.

Combine topping ingredients in a bowl using a fork. Add reserved juice
from the cooking fruit to these ingredients, using the fork to combine it
into a crumbly texture. Put half in the bottom of a casserole dish, add the
fruit. Top with the other half. Bake at 350 for 20-30 minutes until bubbly
and lightly browned.

Note - this recipe is extremely forgiving in quantities, so feel free to
experment with the fruit and sugar combinations. Peaches are best if
slightly firm, and raspberries should be very gently handled, as they often
turn into stew or puree-they still taste great, but the texture will be
very different. Also, you can combine several fruits. Peaches and
blueberries are good, as are apples and cranberries.

Digest eat-lf.v096.n103

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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