Assorted Fruit Crisp: The Jared Coffin House
Use your favorite summer fruits in this easy dessert. In addition to plums, nectarines, and blueberries, try pears, apricots, peaches, and raspberries.
Ingredients
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Fruit Filling:
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6 cups sliced unpeeled plums and nectarines, blueberries (see Note)
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3/4 cup to 1 cup granulated sugar (see Note)
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1/3 cup all-purpose flour
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg OR ginger
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1/2 teaspoon salt
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1 cup orange juice
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Topping:
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1-1/2 cups all-purpose flour
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2/3 cup packed dark-brown sugar
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1/3 cup granulated sugar
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1 teaspoon cinnamon
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1/2 teaspoon salt
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3/4 cup (1-1/2 sticks) butter, cut in pieces and chilled
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3/4 cup old-fashioned oats
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3/4 cup chopped nuts (optional)
Directions
1.
Heat oven to 375 degrees F. Lightly grease 13 x 9-inch glass baking dish.
2.
Filling: Combine fruit, granulated sugar, flour, cinnamon, nutmeg and salt in prepared baking dish. Drizzle orange juice over top.
3.
Topping: Combine flour, brown sugar, granulated sugar, cinnamon and salt in bowl. With pastry blender or 2 knives, cut in butter to form crumbs. Stir in oats and nuts if using. Spoon evenly over fruit filling.
4.
Bake in 375 degrees F oven 30 to 35 minutes, until filling bubbles and topping lightly browns. Serve warm.
Note
A variety of fresh fruits can be used; simply adjust sugar amount based on the sweetness of the fruit
Nutrition information
Calories 342, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 31 mg, Sodium 185 mg, Carbohydrate 56 g, Fiber 3 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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Peach Crisp
This dessert recipe brings out the best in any peach. Some people like it just for the rolled oats, cinnamon, and crushed graham cracker topping.
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