A collection of home-grown recipes from my little kitchen to yours - mostly sweet, but some savory. Really whatever I've been mixing up...between family time, dirty diapers, tantrums, and cuddles...

Thursday, December 15, 2011

Traditional Fruit Crisp

Everyone loves the classic cobbler, and what's great about this one, is that I use a mixture of frozen and fresh fruit! Now of course you don't have to use frozen, but think about it.....frozen fruit is fruit that's been harvested while it's at it's ripest, and then flash frozen so you can use it anytime of the year! And.....I royally hate peeling and slicing peaches, to be honest, so that might be the real reason for the frozen fruit :) So, here's a wonderful classic that is so easy, you can whip it up last minute! All the ingredients are one's you'd have already around the house. I've also experimented with many different combos of fruit, so just use what you have hanging around! The bulk of this recipe came from my wonderful mother-in-law, Beth, and from my grandmother-in-law, Duval Lee. Love ya'll and thanks!

Crisp Topping
- 6 tbsp butter, room temp
- 3/4 cup brown sugar, packed
- 2/3 cup flour
- 1/4 cup rolled oats
- 1/4 cup chopped pecans (or sub with more oats)
- 1/4 tsp salt
- 1/2 tsp cinnamon

Preheat oven to 375 degrees. Mix all topping ingredients together with hands, mashing, until coarse and crumbly. Set aside while putting the fruit part together.

Fruit Part (for lack of a better name...)
- peaches - frozen or fresh, enough to fill a small casserole dish
- a small package of blueberries
- 1/2 cup sugar, more or less based on the sweetness of the fruit
- 2 tbsp flour

Mix all of the fruit filling ingredients together. Just as a note, if you plan on using frozen peaches, I've found it's nice letting them come to room temperature before mixing with the other filling ingredients so you can drain off some of the excess liquid, or you'll end up with soup! Put the fruit mixture into a buttered baking dish or small casserole dish, and top with the crumble mixture. Bake for about 45 minutes, until the juices are bubbling and the topping is slightly browned and crisp! Serve warm with vanilla ice cream.....mmmmmmmm!


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