Fruit Crisp Recipe

[Guest guest]

Time for one more post before going to bed to read.

I'm noticing all the discussion about which granola to use with the apple.

 

I made a Fruit Crisp the other night without granola, so here's what I did!

I tend to wing things, knowing the basics, and going with what's in the

fridge or pantry... like an apple that needs to be used asap, and a few peach

slices left in the freezer...

 

Fruit Crisp

 

1 apple, cored, peeled and sliced, and doused with a bit of lemon or lime

juice so it won't brown

1 cup (about) frozen peach slices (fresh is certainly okay!)

1 cup blackberries (raspberries would be equally yummy! I had fresh, but

frozen is fine)

2 T. margarine

2-3 T. brown sugar (I used 4, and it was too sweet, so am cutting back next

time)

2 T. Hodgson Mills oat bran blend flour (or whole wheat flour)

1/4 c. oats

cinnamon and ginger to taste

 

Set oven to 375 degrees. Cut together margarine, flour and brown sugar with

a pastry cutter or two knifes, and then stir in oats. Spray 1 quart

oven-proof pan with cooking spray. Put fruit in pan. Sprinkle oat mixture

over

top. Bake for 45 minutes, until oat topping is crisp. Makes four servings.

You could top with ice cream, frozen yogurt, or cool whip if you want to be

decadent. It doesn't really need it though!

 

You can basically put together about 2 1/2 to 3 cups of any fruit or

berries, and use the topping on it... it's all good! And no worry about

granola

brands! It even took the same oven temp and time as I use for my Cedar Lane

Spinach Pie that I had the same night.

 

The Hodgson Mills flour is available at Stop and Shop in the regular flour

section, which is nice. I use it for all my baking, and just add a little

extra leavening where needed. It's all oats and whole wheat!

 

Okay, now I've gotta go visit with Harry and Hermione... night all!

 

 

Love & Light, Barbara

BarbaraJean1732