Mandie's Dinner Diner

December 6, 2010

Fall Fruit Crisp

Filed under: Uncategorized — ruralmomof3 @ 11:37 am

This is a recipe that I make in a variety of ways all the time but I have never wrote down a recipe. So, this will be a recipe of guesses and approximations but it is really yummy!! This particular recipe is apples, pears, and cranberries but you can make fruit crisp with any fruit- fresh, canned, frozen. If there are no apples in your version, you’ll need to add some flour or cornstarch in with the sugar that goes on the fruit so that it will thicken. Apples have pectin- a natural thickening agent that is used in making jelly, by the way! Enjoy!

The Recipe:

4-6 pears, peeled, cored, sliced
6 med- large apples, peeled, cored, sliced
1/2 – 3/4 c. fresh/frozen cranberries (craisins would be fine as well)
2/3 c. sugar
a sprinkling of cinnamon
1 stick of butter/margarine
3/4 c. brown sugar
3/4 c. oats
3/4 c. flour

Place your fruit into a 9×13 pan (rule of thumb- fill pan 3/4 full). Sprinkle the sugar and cinnamon on top and gently stir to incorporate. If you need to add any flour (see notes above recipe), stir it into the sugar and then sprinkle on. Next- in a microwave safe bowl (large enough for remaining ingredients), melt butter. Dump brown sugar, oats, flour in with the butter and use a fork to combine into little cookie crumbs. When this is mixed together, you have to taste this crumb topping before putting it on the fruit. If it seems too wet, add 1/4 c. more of oats and 1/4 c. more of flour. If it seems too dry, add 1/4 c. more melted butter. If it is not sweet enough (remember though that you have additional sugar in the fruit), add 1/4 c. more brown sugar. Once you think it looks and tastes like the best oatmeal cookie dough ever, sprinkle those crumbs on top of the fruit. Bake this in a 375^ oven for 30-40 min until the apples are soft when poked with a fork or when juicier fruit is bubbling up around the edge of the pan and the topping is light brown. Serve warm with ice cream or cold. Best stored in refrigerator- it will stay “mold free” longer but if your family is like mine- I’d give it 24 hours on the counter and it will be gone!

God is good- all the time. . . . 40.gif


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