Choose-a-Fruit Crisp

Oh how I love fruit crisps. 

I wanted to be sure to share this recipe with you while we still had fresh fruit in season. MMMM!

For me, the easiest way to turn fresh fruit into a homey comforting dessert is to make a crisp. I love the oatmeal topping and the fact there are so many fruit options for this recipe. 

One of my favorite crisp combos is blueberries and peaches, but having raspberries and peaches on hand, I knew this 'new' combo would have to be tasty.  And I was right!!!

I think being able to use what you have on hand is outta sight, so when I came across this lovely recipe at 
Better Homes & Gardens online, I didn't have to think twice about making it.

I did do a little bit of adapting, but will share just how I made a tasty and delicious RASPBERRY/PEACH crisp.  

FRUIT CRISP 

5 c. fresh or frozen fruit (raspberries, peaches, blueberries, blackberries, apricots, etc) 

3 - 4 Tb. cornstarch

1/4 c. sugar
(I substituted xylitol)

1 tsp. vanilla extract

1/4 - 1/3 c. white whole wheat flour

1/4 - 1/2 tsp. nutmeg, ginger or cinnamon

1/2 c. old-fashioned oatmeal

1/2 c. brown sugar
(I used 1/4 c. brown sugar splenda)

1/4 c. butter, softened

1/3 c. nuts or coconut

First of all, thaw fruit if frozen. Do not drain. 

Preheat oven to 350*. 

In medium bowl, mix cornstarch and 1/4 c. sugar. (If using fresh fruit, cut cornstarch amount in half.)  Add fruit and vanilla tossing together til coated well. Pour fruit mixture in the prepared dish; set aside. 

To make topping: in small bowl, mix together flour, spices and oatmeal and brown sugar. Using a fork or pastry blender, cut butter into flour until crumbs are pea-sized. Stir in nuts or coconut, then sprinkle over fruit mixture.  Bake 35 - 45 minutes or until crust is golden brown. 
(If using sugar substitutes, begin checking early as it cooks faster). 

Serve warm with ice cream or whipped topping. 

Tip - If using rhubarb, add more sugar, to taste. 

Linked to Whatcha Whipped Up Wednesday
Thursdays Treasures
Weekend Potluck