Fruit crisp {with a big scoop of melting vanilla ice cream} is one of my favorite desserts. I love using apples for a warm fall dessert but I also love making a fruit crisp in the summer with fresh or canned summer fruit.
To make a summer fruit crisp, fill the bottom of a buttered 9×13 pan with fruit of your choice. Sliced peaches and pears, a medley of different apples, or garden fresh rhubarb will all make a delicious fruit crisp.
In a bowl, mix together 1 cup oats, 1 cup brown sugar, 1 cup flour, and 2 teaspoons cinnamon. Blend the ingredients well then cut in 1 cup of salted butter. It may be easier to mix the butter and dry ingredients with your hands, squeezing it together until it’s fairly well mixed.
Spread the topping over the fruit and bake at 375 for 30-45 minutes, depending what type of fruit you’re using and how long it will take for the fruit to become tender.
Allow the fruit crisp to cool slightly then top with a scoop of vanilla ice cream and serve while still warm.
What’s your favorite fruit to use in a crisp?
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