Fruit Crisp (Not Runny)

1. 1

   Lightly grease a casserole dish, or you could probably also use a deep dish pie pan. Set aside.

2. 2

   Take 4 cups of frozen fruit (berries, peaches, a mixture, etc.) and thaw overnight or heat in the microwave for about 6 minutes to thaw.

3. 3

   Drain off the excess juice for 15 minutes.

4. 4

   In a medium-size saucepan put 1/2 cup sugar, 3 Table. cornstarch and slowly add the juice leftover from the thawed fruit, stirring nonstop until well combined.

5. 5

   Turn the heat on to medium-high and cook, stirring, until the liquid boils and the sauce thickens.

6. 6

   Let the sauce cool for about 10 minutes and then stir it into the thawed fruit. Place the fruit mixture into the greased casserole dish.

7. 7

   In another mixing bowl put together the topping: 3/4 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, and 1/2 teaspoons cinnamon. Stir to blend.

8. 8

   Finely dice 1/3 cup cold butter and add to the oatmeal mixture, using a pastry cutter (or a fork or your fingers) to break up the butter even more until it resembles coarse crumbs.

9. 9

   Sprinkle the oatmeal mixture over the fruit.

10. 10

    Bake in a 375 degree oven for 25 minutes.

11. 11

    Let the fruit crisp cool for 10-15 minutes and then serve with vanilla ice cream.

* Per serving · 4 servings · Values may vary.