Fruit crisp

Nothing quite says autumn like the scent of cinnamon-laced baking apples wafting through the house on a cool afternoon. Now I love apple pie, but it is much more of a commitment to time and expertise. I can pull off an apple crisp in less than half an hour, without fear of crust failure which is one of my regular mishaps. 

Apple rhubarb crisp

I tend to fall back on fruit crisps frequently since they are simple, fresh desserts that can be made with any type of fruit. All you need to do is adjust the cooking time depending on the firmness of the fruit. In a pinch, frozen fruits work just fine (this is one of my main reasons for freezing peaches in season). For the crisp, use your imagination and just about any combination of oats, flour, nuts if you like, and cinnamon. Make it stick together with juice, butter or coconut oil, your choice. I’ve recently tried using ready-made granola which makes the process even simpler and faster. And crunchier. 

Easy-to-make crisp

To make a quick crisp that serves two, simply fill a small baking dish with two to four cups of prepared fruit, sweeten if necessary, and top with a crumbly crust (below). Bake about half an hour (45 minutes for apples and pears) at 350 degrees. 

Peaches, blackberries and raspberries for crisp

Some lovely fruit combinations: 

Peaches and blackberries or raspberries

Blueberries and plums

Apples and cranberries

Rhubarb and strawberries

Crunchy toppings

1 c. regular oatmeal

½  c. brown sugar

½ c. flour

1 t. cinnamon 

¼ c. defrosted apple juice concentrate 

Mix the first four ingredients; drizzle apple juice into the oatmeal mixture. Stir until the mixture forms small clumps. Spread mixture on top of the fruit and bake 30 minutes at 350. 

Another topping

⅓ c. chopped toasted walnuts

½ c. flour

½ c. rolled oats

½ c. brown sugar

1 T. granulated sugar

¼ t. cinnamon

¼ t. nutmeg

¼ c. softened butter

Mix dry ingredients well and then cut in the butter until it forms small clumps. Continue as above.