"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

fresh fruit crisp Recipe

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This recipe for fresh fruit crisp, by , is from The EWEN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate C
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
filling:
6 cups, thinly sliced apples, peaches or pears (6 to 8 medium)
1/4 cup apple juice
1 tablespoon firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup raspberries, raw


topping:
3/4 cups QuakerŽ Oats (quick or old fashioned, uncooked)
1/3 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 teaspoon ground cinnamon
Vanilla ice cream or whipped cream (optional)





Directions:
Directions:
1. Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.
2. For filling, combine apples and apple juice in large bowl. Add brown sugar, flour and cinnamon; stir until fruit is evenly coated. Gently stir in raspberries Spoon into baking dish.
3. For topping, combine oats, brown sugar, oil and cinnamon in a medium bowl; mix well. Sprinkle evenly over fruit.
4. Bake 30 to 35 minutes or until fruit is tender. Serve warm with ice cream or whipped cream, if desired.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
This reipe is from Quaker Oats. They recommend using apples, Jonathan, McIntosh, Winesap, Granny Smith, Northern Spy,
Greening and Rome Beauty. One medium apple yields about
1 cup sliced or chopped. If using pears, Bartlett, Anjou, and Bosc are recommended.

 

 

 

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