Recipe for Summer Fruit Crisp
Family Fun Magazine, August 2009
See an earlier post for today's picking information. I promised to post this recipe for some customers. It's my family's favorite crisp recipe for summer fruit, especially blueberries. But you can use it with any fruit, or combination of fruit. I'll need to make it to add a picture....
"A versatile dessert that can be whipped up with applies, pears, peaches, blueberries, and plums. The key is cooking with the freshest produce available, and serving the crips when it's warm with ice cream or whipped cream.
1/2 cup light brown sugar
1 cup quick-cook oats
1/4 cup flour
5 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
Note from Pam: I usually double the topping ingredients because I like a thick topping. I don't always use all of the doubled topping, so I save it in the refrigerator to add to the top of banana bread.
5 cups chopped fresh fruit
3 tablespoons brown sugar
1 tablespoon flour
1 tablespoon orange juice
1/2 teaspoon orange zest (optional)
Ice cream or whipped cream (optional)
1. Heat the oven to 400 degrees.
2. Combine all of the topping ingredients in a medium-size bowl. Rub the mixture together with a fork, pastry blender or your fingers until it forms clumps.
3. In an 8-inch square baking pan, gently toss the filling ingredients. Sprinkle the topping over the fruit.
4. Bake the dish until the fruit is bubbly and the topping is crips, about 40 minutes. Let the dish cool for 15 minutes before serving with ice cream or whipped cream, if desired. Serves 6."