Recipe

The Very Best Fruit Crisp

Photo by JoanG

This recipe was entered in the contest for Your Best Recipe for Plums
Chef
JoanG's Notes: When it is the heart of the summer, and fresh fruit is abundant, I begin to have a hankering for a freshly baked fruit crisp. Over the years I have experimented with crisps, cobblers, and...
When it is the heart of the summer, and fresh fruit is abundant, I begin to have a hankering for a freshly baked fruit crisp. Over the years I have experimented with crisps, cobblers, and other fruit desserts. I created what is now my favorite summer dessert : a combination of plums, apricots and blueberries, tossed with some sugar and flour so that the juices would not become too runny. For a topping, I used a combination of oats, flour, butter, and sugar. You can add chopped nuts if you want. THis is good warm and also cool or room tempaerature.

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3 tablespoons whole wheat pastry flour Ask a question about this ingredient

Mix fruit, 2 Tbsp of the surgar and 1 Tbsp of the flour. Mix in the lemon juice. Place in buttered gratin pan.
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Mix in a food prcoessor the remaining sugar, flour, oats, butter and cinnaomon. Sprinkle over the fruit.
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Bake in a 375 degree oven for 30-40 minutes. The curst will be golden and you can see the fruit juices oozing.
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Let cool for about 10 minutes before serving. Top with ice cream or a good vanilla yogurt.
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