Any Fruit Crisp with Streusel Topping
- Prep Time: varies with fruit
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Desserts Fruit
- Cuisine: American
Ingredients
Scale
- 7 cups prepared fruit
- 1 teaspoon finely grated lemon peel
- 1 tablespoon lemon juice
- 2/3 cup brown sugar
- 1/2 cup flour
- 1/2 cup oatmeal
- 1/2 teaspoon cinnamon, apple, or pumpkin pie spice
- 1/4 teaspoon salt
- 6 tablespoons butter in small pieces, well chilled
Instructions
Preheat oven to 425 degrees. Toss fruit with lemon and zest, spread evenly in an eight-inch square pan, pressing down lightly.
Mix brown sugar, flour, oatmeal, spices, and salt. Add butter and mix into coarse crumbs. May be done in the food processor, about 10 pulses, then five seconds. Sprinkle over the fruit.
Place in oven for 15 minutes, then reduce heat to 350 degrees. Bake until topping is brown and fruit is tender when tested with a fork, 30 to 40 minutes.
Serve warm or at room temperature, with vanilla ice cream if desired.
Fruit for Any Fruit Crisp:
- Apples: Two and a half pounds of baking apples, about six, peeled, cored, and thinly sliced.
- Apricots: Three pounds, 15 to 20, peeled, pitted, and quartered.
- Berries: Two pounds, rinsed and drained well. Toss with a tablespoon of sugar.
- Nectarines or Peaches: Three pounds, about eight to ten. Peel (peaches), pit, and cut into sixths.
- Pears: Two and a half pounds, six to seven. Peel, core, and thinly slice.
- Plums: Three pounds, 15 to 20. Pit and quarter.
- Frozen Fruit: May be used.
- Combinations: Try combinations of fruit or of fruit and dried fruit, as desired.