Nan's Recipes: Fruit Crisp

Fruit Crisp

I make the topping and put it in a zip-lock bag in the freezer. You can have an quick dessert by cutting up a small amount fruit, tossing it with sugar and flour or tapioca, sprinkling it with some topping and baking.

8 cups, more or less, chopped fruit
3/4 to 1 cup sugar
lemon juice (opt.)
1/4 c. to 1/2 c. tapioca, flour or cornstarch
1 cup brown sugar
1/3 cup sugar
3/4 cup butter (1 1/2 sticks)
1 cup flour
3/4 cup old-fashioned oatmeal

Use all one kind of fruit (berries, rhubarb, apples, apricots, peaches) or an assortment. Use more thickener with fruit that releases lots of juice. Use more sugar with tart fruit. Good combinations include apples and raspberries, blackberry and rhubarb, rhubarb and almost anything, blueberries and peaches. Use whatever you have. Sweet fruit often benefits from a the juice of a lemon or lime. It's hard to go wrong here! Toss together sugar, thickener and fruit and let sit for 15 minutes.
Put topping ingredients in a food processor and blend until butter is the size of small pebbles (or use a fork to break up the butter and mix together). Put fruit in a 9" or 13" square pan. Cover with topping. Bake at 350 until the fruit is bubbling and toppping browned, 45 minutes to an hour. Serve warm or cold.

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