keljonma
Epicurean Goddess
Fruit Crisp
This recipe was originally for Blueberry Crisp, but I found it works for most fruit. Peaches and blueberries are excellent together in this dish. Ive used honey instead of the sugar, but you may need more cornstarch or the crisp will be too juicy. Also I have used wheat germ or wheat bran instead of the nuts with good results. Although not in the original recipe, a dash of nutmeg or cinnamon is a wonderful addition.
4 c blueberries (peaches, pears, plums, apricots also work)
1/2 c sugar
2 T cornstarch, flour or arrowroot
2 T lemon or orange juice
1/2 c rolled oats
1/2 c flour
1/4 c brown sugar, packed
2 T chopped, toasted walnuts, pecans or almonds
6 T softened butter
Preheat oven to 375. Lightly oil a 1-quart casserole dish.
In a large bowl, mix the blueberries, sugar, cornstarch, and juice. Spoon into the prepared casserole.
In the same bowl mix the oats, flour, brown sugar and nuts. With a pastry blender or fork, beat in the butter until the mixture resembles coarse meal. Sprinkle over the fruit mixture.
Bake for 45 minutes, or until lightly browned and bubbly. Serves 8
This recipe was originally for Blueberry Crisp, but I found it works for most fruit. Peaches and blueberries are excellent together in this dish. Ive used honey instead of the sugar, but you may need more cornstarch or the crisp will be too juicy. Also I have used wheat germ or wheat bran instead of the nuts with good results. Although not in the original recipe, a dash of nutmeg or cinnamon is a wonderful addition.
4 c blueberries (peaches, pears, plums, apricots also work)
1/2 c sugar
2 T cornstarch, flour or arrowroot
2 T lemon or orange juice
1/2 c rolled oats
1/2 c flour
1/4 c brown sugar, packed
2 T chopped, toasted walnuts, pecans or almonds
6 T softened butter
Preheat oven to 375. Lightly oil a 1-quart casserole dish.
In a large bowl, mix the blueberries, sugar, cornstarch, and juice. Spoon into the prepared casserole.
In the same bowl mix the oats, flour, brown sugar and nuts. With a pastry blender or fork, beat in the butter until the mixture resembles coarse meal. Sprinkle over the fruit mixture.
Bake for 45 minutes, or until lightly browned and bubbly. Serves 8