Fruit Crisp

 Don't get me wrong, I do love pies, and all those of you out there who think pie crust is scary, it just takes patience.  When I'm feeding a large group, or when I have a ton of fruit to use up, I make a crisp instead.  Crisps are super simple.  If you can chop, measure, and pour, you can make a crisp.  The crisp I made last week was rhubarb, but I've also used the same recipe with peaches and blackberries.  Other than melons or pineapple, I really can't think of any fruit that wouldn't work using this method.  These are especially good for picnics and it can be served warm or at room temperature.  This recipe makes a 9 x 13 in. pan, but feel free to make half in an 8 x 8 in. pan.

Fruit Crisp


Filling:
At least 4 cups of bite sized fruit (berries are really easy because you don't have to chop them)
1-2 cups of granulated sugar
Topping
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar
4 Tablespoons white sugar
1/2 tsp. salt
1/2 tsp. cinnamon
2/3 cup melted butter

 1. Preheat oven to 375 F. and filling 9 x 13 in. pan with chopped fruit.  Top chopped fruit with sugar.  I know 1-2 cups is a huge difference, but it just depends on how sweet your fruit is.  For rhubarb and blackberries I use the 2 cups.  For peaches I only use 1 cup of sugar, so you'll need to judge this on your own.

2. Mix all ingredients for the crumble and sprinkle over fruit.

3. Bake for 45 minutes.  At this point, the fruit will be cooked through and start bubbling through the crispy top.  With really juicy fruit like berries, I usually put a cookie sheet under the baking dish in case it bubbles over.

4. That's all there is to it.  Enjoy your crisp!

Hot crisp, ready to eat.  I wish I had more.  My husband and I ate the entire pan in three days.

Is the food ready yet?