Crunchy Fruit Crisp

Preheat oven to 375.

7 cups fruit in season (peaches, rhubarb, strawberries, blackberries) in 1/2 inch pieces

2 T. sugar

1/4 c. apple juice concentrate, thawed or 1/4 c. maple syrup

For the crisp:

1/2 c. chopped toasted walnuts

3/4 c. flour

½ c. rolled oats

3/4 c. brown sugar

1/2 t. cinnamon

¼ t. nutmeg

6 T. softened butter

1/2 c. toasted, finely chopped nuts (walnuts, pecans, almonds)

Fill a deep baking dish with the fruit, sprinkle with sugar and pour juice or syrup over the fruit. 

Mix together crisp ingredients except the butter and nuts. Rub in the butter until the mixture is like coarse cornmeal. Stir in the nuts. 

Top the fruit with the crisp mixture and bake 30 minutes for soft fruit; 45 minutes for harder fruits like apples and rhubarb. Top with vanilla ice cream, sweetened crème fraiche or whipped cream.

  ©Kate Jerome 2019


rhubarb crisp (2).jpg