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Traditional Fruit Crisp---for all the four seasons! Recipe

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This recipe for Traditional Fruit Crisp---for all the four seasons! is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
In the Spring, slice a pound of rhubarb and mix with a quart of sliced strawberries.
In the Summer, thinly slice 5 ripe peaches and mix with a cup of blueberries.
In the Autumn, thinly slice 5 or 6 Granny Smith, Gala or Fuji apples.
In the Winter, thinly slice 6 ripe pears.

Mix 2/3 cup unbleached all-purpose flour
2/3 cup rolled oats 3 tablespoons light brown sugar
3 tablespoons sugar
3/4 teaspoon ground cinnamon----delete in winter and spring
1 1/4 teaspoons ground nutmeg ---in winter double
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Directions:
Directions:
Preheat the oven to 350 degrees F.

Place the fruit in an ungreased 8 X 8-inch baking dish.

Mix 2/3 cup unbleached all-purpose flour
2/3 cup rolled oats 3 tablespoons light brown sugar
3 tablespoons sugar
3/4 teaspoon ground cinnamon----delete in winter and spring
1 1/4 teaspoons ground nutmeg ---in winter double
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
Mix by hand or with 2 forks until the mixture is crumbly.

Place this mixture on top of the fruit and place the pan in the oven.
Bake for about 35 minutes or until the top is golden brown.
Serve with or without a bit of ice cream or whipped cream!
Personal Notes:
Personal Notes:
This is from my friend Marti. It's particularly good hot! I've included what Marti wrote when she submitted the recipe:

My favorite fruit crisp recipe---with oats----so you can eat if for breakfast, too!

 

 

 

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