Serves 6 – Preheat oven to 375℉ – Bake 35 minutes
Fruit Filling
Combine and put into a greased casserole (8 X 8) dish:
- 6 cups of fruit – fresh or frozen (Apples, berries, peaches etc what you like or a combination of each)
- 2 tablespoon of cornstarch (or flour if you don’t have cornstarch)
- 1/2 cup of sugar
- 2 teaspoon of cinnamon
- 1 teaspoon of salt
- 2 tablespoon of water (if fruit is frozen or really juicy no need to add the water)
Crisp Topping
Mix together
- 1/2 cup of oats
- 1/3 cup of flour
- 1/2 teaspoon of salt
- 1/3 cup of brown sugar
- 1/4 cup of butter (cut or grate in until crumbly)
Sprinkle the crisp topping on top of fruit mixture. Bake 35 minutes, or until all done, bubbly and golden brown (if using frozen fruit it may take a little longer tent with foil if needed, temperature in the middle should be at least 165℉.
Strawberry Rhubarb Crisp Filling
2 pounds rhubarb sliced ½ inch slices (6-8 cups)
1 cup of sugar
Sprinkle with sugar and let it sit for 15 minutes
1 pound sliced strawberries (6-8 cups)
½ – ¾ cups sugar
sprinkle over strawberries and let sit 15 minutes stirring periodically
2 oranges zest and juice
2 lemons zest and juice
5 tablespoons cornstarch
To the zest and juice add the cornstarch mix until all dissolved
2 teaspoons vanilla
1 tablespoon cardamom
Mix all together and put in a casserole dish and cover with topping. makes a 9 x 13 size crisp. Bake for 1- 1 1/2 hours until golden and bubbly
