Earlier this week I was staring at a huge bowl of fruit and I wanted to make something but I didn’t know what. It took a couple days before I figured out what to make – a crisp. This is the easiest way to use up fruit and my personal favorite. I have always loved all type of crisps. I think it is the topping. I normally do not like pies but crisps has been something I have always liked as an alternative. My recipe is pretty basic ratio for my crumble topping. The ratio is 1 to 1. This recipe I learned from my aunt as a child. I did alter it slightly depending on what kind of crisp I was making. In this version, I used brown sugar instead of white sugar. I would have loved to use pecans or almonds but The Daughter wouldn’t be able to enjoy it. As for a filling, I try to use fruit that is in season. I used nectarines, peaches, and plums for this version . It came out more tart than normal and I personally thought it was because of the plums. The Husband argued with me that it was the peaches. So opinionated that one is.
Stone Fruit Crisps
1-2 Cups of Sugar (Depending on how sweet the fruit is)
1 Cup of Flour
1 Cup of Oatmeal
1 Cup of Brown Sugar
1 Stick of Soften Butter
*I told you it was 1 to 1
- Pre-heat the oven to 350F
- Slick up the fruit into thin slices.
- Mix together the fruit and coat with the first set of sugar.
- Place in a 9 inch casserole dish. Set aside
- Mix all the dry ingredients together until it is well incorporated.
- Take the butter and mix it into the dry ingredients until it creates a crumble.
- Cover the fruit with the crumble.
- Bake for 45 minutes to 1 hour until the crumble becomes a golden brown
- Serve warm with ice cream.