A fruit crisp may be made with any combination of fruit. If your fruit is very sweet, you may want to use less sugar: if it is tart, use more. Crisps hold up well for a few days in the refrigerator and freeze beautifully.
Mixed Fruit Crisp: Peach, Strawberry and Blueberry
For the filling:
1 quart (16 ounces) strawberries, cut in half
5 peaches, cut in 1/4-inch thick wedges
1 pint blueberries
2 tablespoons corn starch
1/2 cup sugar
1 tablespoon lemon juice
Pinch ground nutmeg
For the topping:
1 1/2 cups all purpose flour
Pinch ground cardamom
1/2 teaspoon salt
1 cup brown sugar
1 1/2 cups oats
1 1/2 sticks butter, cut into bits
1 cup chopped pecans
- Preheat oven to 350F. Coat an 11 x 7 baking dish, a deep dish pie plate, or an 8 x 8 pan with cooking spray.
- Combine the fruit, cornstarch, sugar, lemon juice and nutmeg. Transfer to the prepared baking dish.
- Combine the flour, cardamom, salt, brown sugar, and oats. Work the butter in with your fingertips until the mixture resembles coarse crumbs. Stir in the pecans and spread the topping over the fruit, taking care not to compact it.
- Bake until the filling bubbles up on the edges, about 45 minutes. Allow to cool before serving.
Makes 8 servings
