Fruit crisp is one of our favourite family desserts. I make it all year round, but particularly a lot in in the summer because we always seem to have an abundance of local fruit in the fridge, growing in the backyard or from picking local berries.
This is the recipe I have been using for years and add different spices, nuts, fruits etc depending on what we have available. I originally found it on our school district's intranet site, shared by Barbara Fitzpatrick, and have made my own variations of it over the years.
Preheat oven to 350 degrees.
Grease a loaf pan (lately I have been using a coconut oil spray from Trader Joes).
Melt 1/2 cup butter.
To melted butter add:
1/2 cup flour (can use whole wheat or AP)
1/2 cup oats (I use large flake and usually a heaping half cup)
1/2 cup brown sugar or coconut sugar
handful of chopped nuts (almonds, pecans) or coconut if you want and about a teaspoon of spices depending on your taste and what fruit you use (I usually use combinations of cinnamon, nutmeg, cloves, ginger, cardamon)
Wash, chop or slice fruit. If using hard fruits like apples or pears, use a small dice as it is a short baking time.
Fill loaf pan about half to three-quarters full with fruit.
Sprinkle 1-2 tablespoons of flour on top and stir to coat the fruit, especially if using berries. Sometimes I had some spices here too, for example cinnamon with apples or peaches.
Layer oatmeal mixture on top of fruit.
Place in oven and bake for 30-40 minutes until edges of crisp are firm and browned.
Serve with whipped cream or vanilla ice cream.
This recipe is the perfect size for our family of four. It can be doubled to bake in an 8x8 baking pan.
Fruit combinations we have enjoyed: apple or pear and cranberry in the fall, strawberry-rhubarb, peaches, blueberry-apple, bumble berry and blackberry-quince.