Fruit Crisp
While this bakes, your home will be filled with the most amazing aromas from the sugars, juices and nutmeg! Fair warning! And once you see those juices bubbling up through the crunchy crumble, well, all bets are off! You'll be tempted to start digging right in with a spoon.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Ingredients
For the Crisp
- 5 lbs seasonal fruit, peeled, cut into medium size chuncks apples, pears, peaches, plums, berries. etc.
- 2 tbsp. orange juice
- 1 tbsp. orange zest
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1/2 cup sugar
- 2 tbsp, flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
For the Topping
- 1 1/2 cups flour, divided
- 2/3 cup sugar
- 3/4 cup brown sugar
- 1+ stick of butter, cold and diced leave butter in refrigerator until ready to use
- 1 cup rolled oats, uncooked
Instructions
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Preheat oven to 350 degrees. Combine the lemon zest, lemon juice. orange zest, orange juice, 1/2 cup white sugar, flour, cinnamon, and nutmeg and combine. Mix in the fruit and blend so that everything is well coated. Pour mixture into a 9.5 x 13 baking dish. Set aside.
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To make the topping: in a large bowl, add 1 1/2 cups flour, 2/3 cup white sugar, brown sugar, and rolled oats. Add the butter and cut into mixture using 2 knives, until combined and the crumble is the size of peas. If more butter is needed for the correct texture and size, add a little at a time. Put the crumble on top of the fruit. Do not pat down too hard. Let the crumble be a little loose.
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Bake for 30 minutes, if using winter type of fruit like apples or pears, it may have to bake for a several minutes more. Check, by inserting a tooth pick into the fruit, for softness. If need be, bake for a few minutes more. Use your judgement. Remove when done and let rest for about 10 minutes before serving. Serve by itself or with vanilla ice cream.