Master Recipe for Fruit Crisp - Omac

1. 1

   Suggested Fruit

2. 2

   2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced

3. 3

   3 pounds apricots (15 to 20), pitted and quartered

4. 4

   2 pounds berries , rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste

5. 5

   2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths

6. 6

   2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced

7. 7

   3 pounds plums (15 to 20), pitted and quartered

8. 8

   Instructions: Heat oven to 350 degrees.

9. 9

   Toss fruit with lemon zest and juice in a large bowl.

10. 10

    Spread evenly in 8-inch square baking pan, pressing down lightly.

11. 11

    Mix next 5 ingredients in a medium bowl or in workbowl of a food processorl add butter.

12. 12

    If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat.

13. 13

    If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter.

14. 14

    Spread topping over prepared fruit; Bake for 30 - 40 minutes or until the fruit is tender when pierced.

15. 15

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.