Mom’s Fruit Crisp

There are lots of delicious things to do with fresh fruit, but this is one of my favorites, and it’s also just about the easiest. Despite all the baking I do, I can never remember a recipe well enough to make it without referring to the recipe (or sometimes a couple of recipes); this is one simple enough that I can do it by heart. It scales easily, so you can make it for two or for a crowd. I’ve been making it since I was about 8 years old, and although every once in a while I’ll try a different recipe, just to see if there’s something I’m missing, I keep coming back to my Mom’s.

I’ll give you the recipe for 6 peaches (approx. 6 cups of sliced fruit); use more or less fruit and adjust your topping amounts accordingly. Of course, you can also make this with apples (peeled or not), nectarines, plums, pears, some berries, etc.

for filling:
6 peaches
1 tbsp lemon juice (or juice of one lemon)
1/2 tsp cinnamon

for topping:
1/2 c butter (1 stick)
1/2 c flour
1/2 c oats
1/2 c brown sugar
1/2 c wheat germ
1 tsp cinnamon

Preheat oven to 375.

Peel and slice the peaches. Pour into a shallow gratin dish and sprinkle with lemon juice and cinnamon.

Melt the butter in a container big enough to mix the crisp topping. Add remaining ingrediants and stir well with a fork. Sprinkle over fruit, and bake until browned on top and bubbling around the edges, about 40 minutes.

One Comment

  1. Mom says:

    I’d love to take credit for this recipe, but I got it from one of Adele Davis’s cookbooks – maybe “Let’s Cook it right”.

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