MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fruit Crisp
Categories: Fruits, Desserts, Grains, Nuts
Yield: 6 Servings

5 c Sliced, peeled, cooking
- apples, pears, peaches, or
- apricots
+=OR=+
5 c Frozen unsweetened peach
- slices
2 tb To 4 tb granulated sugar
1/2 c Regular rolled oats
1/2 c Packed brown sugar
1/4 c All-purpose flour
1/4 ts Ground nutmeg, ginger, or
- cinnamon
1/4 c Butter
1/4 c Chopped nuts or flaked
- coconut
Vanilla ice cream (opt)

Set oven @ 375ºF/190ºC.

If fruit is frozen, thaw but do not drain. Place fruit in
a 2-quart square baking dish. Stir in the granulated
sugar.

For topping, in a medium bowl stir together oats, brown
sugar, flour, and nutmeg. Using a pastry blender, cut in
butter until mixture resembles coarse crumbs. Stir in the
nuts. Sprinkle topping over fruit.

Bake for 30 to 35 minutes (40 minutes for thawed frozen
fruit) or until fruit is tender and topping is golden. If
desired, serve warm with ice cream.

BLUEBERRY CRISP: Prepare as above, except substitute 5
cups fresh or frozen blueberries for the sliced fruit.
Use 4 tablespoons granulated sugar and add 3 tablespoons
all-purpose flour to the berry mixture.

CHERRY CRISP: Prepare as above, except substitute 5 cups
fresh or frozen unsweetened pitted tart red cherries for
the sliced fruit. Increase granulated sugar to 1/2 cup
and add 3 tablespoons all-purpose flour to the cherry
mixture.

RHUBARB CRISP: Prepare as above, except substitute 5 cups
fresh or frozen unsweetened sliced rhubarb for the fruit.
Increase granulated sugar to 3/4 cup and add 3
tablespoons all-purpose flour to the rhubarb mixture.

Makes: 6 servings

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 25 July 2015

Uncle Dirty Dave's Archives

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... "In the long run we are all dead." -- John Maynard Keynes
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