Apples, Berries, Peaches...it doesn't matter. It's all good. Make fruit crisp.
Hmm....On second thought, maybe stay away from the citrus fruits. It just doesn't seem like a great combination.
I think fruit crisp is a healthy(ish, kinda, sorta) alternative to a dessert such as cake or ice cream. Speaking of ice cream, at my house, we often top off a hot serving of fruit crisp with a scoop of cold, creamy vanilla ice cream. I did say healthyISH, remember?
I like to use different spices in my fruit crisp depending on what type of fruit I am using. If I use peaches as my main fruit, I'll use a few grates of fresh nutmeg. Apples get a combination of cinnamon and cloves, blueberries go well with cinnamon and strawberries--well that's top secret!
This recipe is versatile because you can mix up the spices but you can also change up the nuts or omit them altogether. You'll also notice that the sugar can be altered to a little more or a little less. Taste your fruit before making the crisp. If it's at the peak of ripeness you'll want to use a little less sugar but use a little more if it's not at the optimum ripeness level.
Fruit Crips
by Michelle
6 cups of fruit, sliced or whole if small berries
1/2 cup flour
1 cup of oats
handful of chopped nuts (almonds are nice with peaches & blackberries)
4-6 tablespoons brown sugar
1/4 tsp of a spice of your choice (cinnamon, cloves, nutmeg, ginger, allspice)
1/2 cup of cold butter
1. Preheat the oven to 375. Butter a large, 2 quart baking dish.
2. Mix the flour, oats, nuts, sugar and spice together. Cut in the butter until the mixture resembles large bits and crumbs. Set aside.
3. Place half the fruit in the dish. Sprinkle 1/3 to 1/2 of the crisp mixture over the fruit. Put remaining fruit on top and then cover it with the remaining crisp mixture.
4. Bake for 45-60 minutes or until crisp is golden brown. Serve warm.
